Kvasny Prum. 1959; 5(9): 213-216 | DOI: 10.18832/kp1959028

Manufacturing fermented vinegar without shavings.Peer-reviewed article

H. THOM

1. Fermentation from below has definite advantages over conventional methods using shavings, no matter whether vinegar is manufactured from fruit wine, malt wine or grape wine. Intensive formation of slime on materials processed has no adverse effect. 2. Smaller tanks may be used which hold true also in plants manufacturing spirit vinegar. The equipment of fermenting room is therefore cheaper and total capital investments lower since building is more simple. 3. Energy consumption is higher than with shavings. 4. Consumption of nutritive matter is at fermentation from below higher, but the final economical effect is better owing to higher yields. 5. It is not advisable to introduce new technology without incorporating mechanization and automatic control. 6. Anew operation must be introduced in the period between fermentation and filtration i.e. clarification. 7. Incubation period lasting from one to maximum two days may be taken as average when manufacturing nutritive matter as well as when processing spirit mash with addition of combined nutrients. 8. The intensity of fermentation with both types of vinegar is steadily increasing from the first stages to final ones. The average value is between 15 and 20 lof pure spirit per 1 m³of fermenting space per 24 hr. 9. The process requires 2,8 m³of air per1 l of pure spirit. The coefficient is therefore 0,7 and is the same for wine and spirit mash. 10. Bacteria from shavings may be transferred and used in new process. With adequate nutrients and under correct treatment natural selection or mutation will take place at the first cycle.
(In Czech, English summary only)

Keywords: vinegar, production, shavings

Published: September 1, 1959