Fermentation Process

The Evolution of Vinegar Production Vinegar production has come a long way from its humble origins. With the advancement of technology and scientific understanding, the submerged fermentation process has emerged as a cornerstone of modern vinegar production. This method combines innovation, efficiency, and precision to create a diverse array of vinegar types, catering to a wide range of tastes and preferences.

The Submerged Fermentation Process

In industrial vinegar production, all kinds of vinegar are mostly produced by using the submerged process, being the most modern and efficient method of vinegar production.
Stainless steel fermenters of a size between 600 to 140.000 l working volume equipped with a self-aspirating aeration system ensure a fast and highly efficient mixing of the raw material (alcohol, wine), air, water and nutrients.

Usually wine vinegar is produced in smaller fermenters than alcohol vinegar. The fermenter is the core component of every vinegar production. It is delivered in high quality stainless steel, equipped with a cooling coil, custom-tailored aerator and all necessary components for an optimum performance such as innovative alcohol and acidity measurement systems and State-of-the-art Siemens PLC control with well-proven software. In today’s vinegar production there are two major submerged processes used for vinegar production: the semi-batch process as well as the fed-batch process.

The semi-batch process

Using the Semi-batch-process for the production of wine / cider / fruit / alcohol vinegar with acidities of up to 15% is a fermentation process, at which ⅓ – ½ of the fermentation liquid is discharged, when reaching a residual alcohol content of 0,3% and replaced by charging fresh mash.

The raw product is mixed to a so-called “mash”; if needed nutrients are added to the mash. This mash is pumped into the aerated fermenter which contains a living culture of vinegar bacteria. As one part of the bacteria always stays inside the fermenter and another part is processed batch-wise, we call this semi-batch fermentation.

The fed batch process

For the use as preservative in the canning industry and as an ingredient in sauces, mustard i.e.alcohol vinegar is produced in big quantities all over the world. In recent years a growing demand for acetic acid concentrations above 20% has led to the development of the so-called “fed-batch” process.

The process still is a continuous process as part of the living culture always acts as the starter culture for a new cycle. Again, one part of the liquid is discharged as high strength vinegar. But now alcohol, water and nutrients are charged separately to dilute the liquid in the fermenter.

Summary

Semi-batch process is used for low strength alcohol / wine / fruit vinegars <15% acidity; fed-batch process for high strength alcohol vinegar >16% up to more than 22% acidity.

VinegarsThe result of alcoholic and subsequent acetous fermentation of liquids or agricultural substances.

PDO/PGI VinegarsWith each certification guaranteeing the product's origin, let's delve into the nuances that set them apart.

Other VinegarsRaw materials rich in sugars are typically used to produce vinegar, making it a relatively easy and stable commodity.

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