Vinegar is an acetic acid solution that is mild, aqueous and flavorful. In a two-step process, sugar is first transformed into ethanol by yeast, and then Acetobacter oxidises the ethanol to produce acetic acid. This acetic acid is later used to make vinegar. Here, let’s learn about the process of vinegar production with the help of a flow chart.
Table of Contents
Vinegar Production
Vinegar production is an oxidative fermentation process in which Acetobacter bacteria uses airborne oxygen (O2) and diluted ethanol solutions to produce water and acetic acid.
Composition of Vinegar
Vinegar consists of an aqueous solution of acetic acid, water and a trace amount of other chemicals. The concentration of acetic acid might vary. By volume, vinegar contains approximately 5-8% of acetic acid.
Step 1 – Alcohol Fermentation
There are several different ingredients that can be used to manufacture vinegar, such as grapes, apples, oats, malted barley, sugar, beer, rice and other ingredients. However, vinegar was probably originally created from wine as a commercial commodity.
Sugar is present in fruit juice or other liquid, and yeast enzymes use this sugar to produce alcohol (ethanol) and carbon dioxide (CO2) gas.
(Yeast)
Sugar (Fructose, Glucose) → Ethanol + 2 CO2
Step 2 – Acetic Acid Fermentation
The two well-known acetic acid bacteria are – Gluconobacter and Acetobacter. Acetobacter bacteria are comparatively better acid producers. By the action of the bacteria Acetobacter, the alcohol produced in the previous process (ethanol) reacts with atmospheric oxygen to produce acetic acid and water.
Usually, the different flavours and aromas of vinegar are caused by the presence of organic acids and esters that are derived from the fruit or other source material.
(Acetobacter)
Ethanol → Acetic acid + H2O
See more:MCQs on Fermentation Process
Different Methods of Vinegar Production
Vinegar manufacturing techniques can range from conventional ones using surface culture and wooden casks (Orleans Process) to submerged fermentation. Many foods contain vinegar as a key ingredient. The necessity for huge quantities of vinegar requires the use of industrial fermentation systems that can reliably produce controlled volumes of vinegar. To enhance the industrial production of vinegar, numerous technological innovations have been made. In general, these enhancements speed up the process whereby ethanol is converted into acetic acid when acetic acid bacteria are present.
Vinegar Production Flow Chart
Fruit extract + Yeast
↓
Alcohol Fermentation
↓
Acetic Acid Fermentation
↓
Ripening
↓
Filteration
↓
Pasteurisation
↓
Bottling of Vinegar
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