Industrial Production of Vinegar
Let’s read different vinegar production methods:
What is Vinegar?
Soul to food. Vinegar is scientifically alcohol or wine spoilt and the word Vinegar is derived from ‘vin’- wine and ‘aiger’- sour.
There are many vinegar production methods.
Vinegar is the soul of Indian as well as various exotic cuisines around the globe. So let’s watch out the production of vinegar in deep.
Vinegar production Methods
I) Orleans method:
This is the most traditional and old method of vinegar production.
First of all, wine is left in the big open vats and converted into vinegar by bacterial fermentation and the bacteria enter in the vats via the atmosphere and later the wine is poured in the casks and left in the open.This is called fielding process.
A small of vinegar is added at this stage as an Inoculum.
The introduced vinegar not only lowers the pH but also instills that taste of vinegar. The casks are wooden, 200 liters.
Most noteworthy that it’s never filled up to the neck and always have some space I left so that air remains in wine, substrate.
Finally, a thick layer of acetic acid bacteria is formed on the surface of the wine and these convert the wine into vinegar.
This takes about almost five weeks and the entire process requires very careful watching.
Almost about 10-20% of vinegar is derived from the bottom of casks and this happens at regular intervals without disturbing the upper layer.
Drawbacks of Orleans process:
Often the bacteria film sank under its own weight and this entire process is to be redirected and hence the process becomes complicated.
The process needs almost 5 weeks and hence it’s time-consuming. The yield is only 70-80% and hence it’s inefficient.
Modern industrial vinegar production methods:
I) Trickling filter method:
This is also called Fring’s generator method. Dutch Boerhaave is known as the father of this method.
Hence, it’s an old technique with new amendments. Large generators of wood of cedar or stainless steel are used and ventilation holes are dug at the bottom of the generator for proper aeration.Ventilation also helps in the flexible and easy alcohol distribution.
In the generator over wood shavings used as a substrate.
The heat generated by the exothermic reaction in the generator.The exothermic reaction itself is responsible for the conversion of alcohol to acetic acid.Key features of process: Temperature control Semi continued functioning Temp 29°-30°C.
The yield in this process is high it’s 91-92%.
Capable of producing 500-1000 gallons of vinegar from 100 grain. ( grain is the unit in which we measure the acidity of vinegar).
It’s long lasting and easy to maintain. Hence, easy temperature and moisture control.
Vinegar maintained at 13% to prevent the death of bacteria and Alcohol concentration is 5%.
Vigorously supplied with air, oxygen abundance required in the submerged fermentation.
Low oxygen supply leads to the bacterial death after 30 seconds due to acidity.
A lot of heat is released in the process so efficient cooling is required and submerged vinegar is turbid in nature.
Also, it contains bacterial content and needs filtration.
What is in vinegar?
Vinegar basically can be called as the product of acetic acid and It’s not true completely that it contains many other constituents like acetone, ethyl alcohol and much more.
As the alcoholic content of alcoholic beverages measured in ‘proof’ and the acidity of the vinegar measured in ‘grain’.
Mostly one-grain vinegar means 0.1 gm of acetic acid in 100 ml at 20°c.Alcohol is the primary ingredient and this can act as an initiator in the vinegar production process.
Hence, alcohol making and production on large scale is yet another interesting process.In conclusion for more on how to make wine at home or wine making process visit Today’s era.com.Finally now when you use vinegar, you know what it contains and how it’s made, so keep using vinegar to add a tangy taste to your dish.
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Useful Resource: http://foodrecap.net/manufacture/guide/vinegar-methods/