Equipments for Vinegar Production by Aeration

Abstract

This study was carried out to improve the vinegar production for a small or middle-scale factory. Results obtained were as follows: 1) For a small-scale factory a 200L fermentor was sufficient for the production of vinegar. The average velocity of acid formation was 0.14g/100ml/hour and necessary amount of aeration was 2.4 times of theoretical value. 2) For a middle-scale factory a 1, 000L fermentor was suitable. This equipment gave satisfactory result concerning the velocity of acid formation as well as acetification ratio from ethanol. 3) The aeration method for producing vinegar had advantages' in respect to utilization ratio of ethanol in mash, and saving the space for the production.