Vinegar Production (Edited by Ayan Santra)

1. Vinegar Production
by Ayan santra

2. intro
• The word is from the French Vin (wine) and aigre (sour)
• is an alcoholic liquid. It is a sour taste
• primarily used to flavor and preserve foods and as an ingredient in
salad dressings It also acts as a cleaning agent

3. raw materials
• Water for Processing:
• The water used for the preparation of mashes must be clear,
colorless, odorless, and without the presence of sediment or
suspended particles.
• nutrients
• Apple cider is usually low in nitrogenous materials which can be
corrected by the addition of 100 g ammonium phosphate to 1000
liters of mash

5. microorganisms
• The main species responsible for the production of vinegar belong to
the genera Acetobacter, Gluconacetobacter, Gluconobacter and
Komagataeibacter because of their high capacity to oxidise ethanol to
acetic acid and high resistance to acetic acid released into the
fermentative medium

6. biochemstry

7. • The Orleans method
• Wooden barrels are laid on their sides. Bungholes are drilled into the
top side and plugged with stoppers.
• The alcohol is poured into the barrel via long-necked funnels . Mother
of vinegar is added at this point. The barrel is filled to a level just
below the holes on the ends. Netting or screens are placed over the
holes to prevent insects from getting into the barrels.
• The filled barrels are allowed to sit for several months. The room
temperature is kept at (29°C). Samples are taken periodically When
the alcohol has converted to vinegar, it is drawn off through the
spigot. About 15% of the liquid is left in the barrel to blend with the
next batch.

8. • The submerged fermentationmethod
• commonly used in the production of wine vinegars. Production plants
are filled with large stainless steel tanks called acetators. The
acetators are fitted with centrifugal pumps in the bottom that pump
air bubbles into the tank in much the same way that an aquarium
pump does.
• As the pump stirs the alcohol, acetozym nutrients are piped into the
tank. The nutrients spur the growth of acetobacters on the oxygen
bubbles. A heater in the tank keeps the temperature between 80 and
100°F (26-38°C).
• Within a matter of hours, the alcohol product has been converted
into vinegar. The vinegar is piped from the acetators to a filtering
machine.

9. • The generator method
• Distilled and industrial vinegars are often produced via the generator method.
Tall oak vats are filled with vinegar-moistened beechwood shavings, charcoal,
or grape pulp. The alcohol product is poured into the top of the vat and slowly
drips down through the fillings.
• Oxygen is allowed into the vats in two ways. O through bungholes that have
been punched into the sides of the vats. through the perforated bottoms of
the vats. An air compressor blows air through the holes.
• When the alcohol product reaches the bottom of the vat, usually within in a
span of several days to several weeks, it has converted to vinegar. It is poured
off from the bottom of the vat into storage tanks. The vinegar produced in this
method has a very high acetic acid content, often as high as 14%, and must be
diluted with water to bring its acetic acid content to a range of 5-6%.

10. refining
• raw vinegar contains acetic acid bacteria making solution opaque
For this purpose an aqueous suspension of bentonite is added to the
vinegar and mixed with it intimately. The suspended particles are
permitted to settle for several hours, so the supernate is usually clear
and easy to filter

11. filtration
• Filtration must remove all suspended material such as vinegar
bacteria or the occasionally appearing “vinegar eels.” The latter occur
often during production by the trickling process, but rarely during
submerged fermentations

12. Pasteurization and Addition of SO2:
• Vinegar is often pasteurized by short heating just before bottling
• sulfiting of vinegar up to 50 mg SO2 per liter is permitted

13. • Bottling and Keeping Quality:
• Vinegar for domestic use is sold exclusively in bottles of glass, poly
vinyl- chloride, or polyethylene with plastic screw top closures. The
closure must be air tigh

14. concentration
• Vinegar of 20 to 30% acetic acid is produced by freezing of vinegar
with 10 to 13% acetic acid. The ice which forms during this process
contains very little acetic acid. It is removed by centrifuging, leaving
vinegar with the desired high concentration of acetic acid

16. references
• www.google.com