Vinegar is produced through a process called acetic fermentation. This involves acetic acid bacteria like Acetobacter and Acetomonas converting ethanol into acetic acid and water. Vinegar contains 4-5% acetic acid and 95-96% water. It can be produced through slow fermentation over 2-3 months in barrels, or through a quicker generator process using large cylinders. Some vinegars are synthesized by diluting glacial acetic acid rather than using suitable raw materials. Vinegar is used as a flavoring agent and preservative in foods like pickles and soups.
3. Acetic Fermentation
โข Fermentation with the help of Acetic acid bacteria of
Acetobacter & Acetomonas Sp.
โข C2H5OH + O2 CH3COOH + H2O
Acetic acid bacteria
Ethyl Alcohol Acetic Acid Water
4. Vinegar Production
โข VINEGAR is 4-5% acetic acid + 95-96% water
โข Preparation of Ethyl alcohol raw materials grapes, apples,
malt, sugar, molasses etc. are fermented by Yeast
โข Fermented raw material is lead to acetous fermentation
โข Slow acetous fermentation
โข Quick acetous fermentation or Generator Process
5. Slow Acetous Fermentation
โข Old Process
โข Large capital investment
โข Low quality vinegar is produced
โข Orleans Process
โข Fermented raw material is kept in barrels at 21-29ยบC for 2-3 months
โข Inoculated with fresh vinegar
โข Continuous production
7. Quick Acetous Fermentation
or Generator Process
โข Large cylinders
โข Spreader device
โข Large main section
โข Air entries
โข Vinegar Outlet
8. Synthetic Vinegar
โข Food Laws---- suitable raw materials should be used
โข Vinegar must contain 4% acetic acid
โข In Pakistan glacial acetic acid is diluted and sold as
vinegar.
9. Uses of Vinegar
โข Flavoring Agent---pickles, soups etc.
โข Preservative---pickles etc.