October 09, 2024, 03:36:12 PM
Forum Rules: Read This Before Posting


Topic: vinegar production  (Read 1999 times)

0 Members and 1 Guest are viewing this topic.

Offline Nicky

  • Very New Member
  • *
  • Posts: 2
  • Mole Snacks: +0/-0
vinegar production
« 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

Offline billnotgatez

  • Global Moderator
  • Sr. Member
  • ***
  • Posts: 4428
  • Mole Snacks: +224/-62
  • Gender: Male
Re: vinegar production
« Reply #1 on: October 18, 2020, 06:24:33 PM »
You have to show your attempts or thoughts at solving the question to receive help.
This is a forum policy.
Click on the link near the top center of the forum page.
Forum Rules: Read This Before Posting.
http://www.chemicalforums.com/index.php?topic=65859.0

Offline Nicky

  • Very New Member
  • *
  • Posts: 2
  • Mole Snacks: +0/-0
Re: vinegar production
« Reply #2 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?

Offline billnotgatez

  • Global Moderator
  • Sr. Member
  • ***
  • Posts: 4428
  • Mole Snacks: +224/-62
  • Gender: Male
Re: vinegar production
« Reply #3 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.

Offline Borek

  • Mr. pH
  • Administrator
  • Deity Member
  • *
  • Posts: 27809
  • Mole Snacks: +1808/-411
  • Gender: Male
  • I am known to be occasionally wrong.
    • Chembuddy
Re: vinegar production
« Reply #4 on: October 19, 2020, 04:01:23 AM »
I know bacteria can grow at maximum of 6% alcohol

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

It does.
ChemBuddy chemical calculators - stoichiometry, pH, concentration, buffer preparation, titrations.info

Sponsored Links