Method for the production of fermentation vinegar
AssigneeProcess Engineering, Inc.
InventorHermann A. Aeschbach
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Abstract
A method for the submersed, automatically controlled production of fermentation vinegar from ethanol is conducted in two stages. The installation for accomplishing the method includes one or more pre-fermenters and a product fermenter, in connection with which each pre-fermenter exhibits a volume 1.7 to 3.5 times that of the product fermenter. The terminus of the fermentation is reached in the product fermenter when the dissolved oxygen, indicated by means of an oxygen electrode, rises, at which point the product valve is opened. The product fermenter is evacuated when no more alcohol remainder is present. In the final step the alcohol is therefore completely utilized.
Claims5
In a method for the submersed, automatically controlled production of vinegar from ethanol, of the type in which fermenting is begun by pre-acidifying mash with acetic acid bacteria, the improvement comprising completing fermenting with constant dissolved oxygen content while the alcohol in said mash becomes completely consumed, with constant air supply and without introduction of new substrate;
- and recovering vinegar at the terminus of fermentation, by means of a product valve controlled through an oxygen electrode, according to increase in dissolved oxygen content.
Dependencies are inferred from the claim text.