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Specialty Chemistry Forums => Chemical Engineering Forum => Topic started by: Nicky on October 18, 2020, 03:13:30 AM

Title: vinegar production
Post by: Nicky on October 18, 2020, 03:13:30 AM

Hi, anyone can tell me where to find information about submerged acetification of alcohol? plant Start up procedure and optimal conditions?

thank you in advance

Title: Re: vinegar production
Post by: billnotgatez on October 18, 2020, 06:24:33 PM

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Title: Re: vinegar production
Post by: Nicky on October 18, 2020, 08:58:02 PM

Sorry I am new on this forum.
I am studying the fermentation of vinegar from alcohol and I don't understand how to start the process. So far I understood I need to mix the mother of vinegar with alcohol. My doubt is: if I have to produce a 10%vinegar I need to use 10% alcohol but I know bacteria can grow at maximum of 6% alcohol. how much alcohol, bacteria and water I have to mix together? Do I have to add acetic acid to start it?

Title: Re: vinegar production
Post by: billnotgatez on October 19, 2020, 01:43:58 AM

I did GOOGLE of

Quote

vinegar production

and got lots of hits.
Some of the hits are overviews of production and it appears that first step is using lower percent and later distilling to higher. Sometimes the higher is diluted back to a desired level.

Title: Re: vinegar production
Post by: Borek on October 19, 2020, 04:01:23 AM

Quote from: Nicky on October 18, 2020, 08:58:02 PM

I know bacteria can grow at maximum of 6% alcohol

If that would be the case wine would never go sour.

It does.