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Industrial Microbiology Industrial Microbiology Part 1 Microbial Enzymes and their Uses Solvents Fuels Ethanol Methane Biogas Analytical Microbiology Alcoholic Beverages Ethyl Alcohol Production Beer Manufacturing Wine Manufacturing Distilled Spirits Vinegar Manufacturing Bakers Yeast Production Biofertilizers Food and Fodder Yeast

Vinegar Manufacturing

	Vinegar Manufacturing - Vinegar is manufactured by more rapid methods, using the generator (German process). Generators are of various sizes and shapes. They may be as large as 15 feet in diameter and 20 feet high. The generator is equipped with a false perforated bottom, through which air enters and supports beechwood shavings.
Near the top of the generator, there is a false top or, perforated plate over which is arranged a rotating sprinkler, or sparger. This produces a uniform distribution of vinegar stock (vinegar plus alcohol containing substrate) over the shavings. The generator current to the liquid flow. The acetic acid bacteria grow as a thin film over the wooden shavings.
A large area of cells is thus simultaneously exposed to the medium and to air. The bacterial oxidation of alcohol to acetic acid evolves heat. Cooling coils are necessary to keep the temperature within the favourable range of 25 to 30 °C. Several passages through a generator are required to produce vinegar of desired strength. This is accomplished by recirculation of by the use of several generators in series.
In recent years vinegar is produced in acetalors by submerged fermentation. This allows a much stricter control of aeration and temperature. It is reported that the same quantity of alcoholic substrate may be fermented 30 times faster by this process. The vinegar is used in pickling, in preserving meats and tables, and in the manufacture of salad dressing and catsup.
	Wine vinegar is the aristocrat of vinegars and commands a premium price. Commercial development of such products as orange grape, fruit, tangerine, and orange peel vinegar may take place in future: properly processed, these vinegar will compete with, wine vinegars. Vinegar fermentation, however, is not a competitive process for the production of ac

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