Production of Industrial chemicals &
pharmaceuticals
Production of vinegar
Vinegar is the product of secondary fermentation of brewed alcohol containing at least 4%
acetic acid and never more than 5% alcohol. It may contain some other soluble substances.
The term vinegar comes from French term “vinegar” meaning “sour wine”. Vinegar can be
made from food grain or chemically, but vinegar produced from food grain or expensive due
to the raw material. The fermentation has two steps:
1. Alcoholic/primary fermentation: Sugar converted to alcohol by yeast.
C6H12O6 ------- 2 CH3CH2OH + 2 CO2
2. Oxidation of ethanol acetate/secondary fermentation (Require high oxygen
concentration):
2CH3CH2OH + 2O2 ----- 2CH3CH2OH + 2H2O
Application of vinegar
As preservative
As flavoring agent
Softening of meat
Food processing laboratory, used for the production of pickles, other vegetables, fish,
mayonnaise etc.
Properties of vinegar
An aqueous clear solution,
Usually colorless or has the color of raw material,
Contain 4% acetic acid and may not contain more than 0.5% ethanol. The content
of solutes depends of the composition of the raw material used for the fermentation.
The density, boiling point, freezing point, surface tension and viscosity of vinegar
depends on the concentration of acetic acid and the raw material used.
The pH is between 2 to 3.5
Flavor is good.
Types of vinegar
The vinegar is designed according to the initial raw material used.
1. Spirit/white/alcohol/grain vinegar: here ethanol serves as raw material for the
industry
2. Wine vinegar: It is produced by fermentation of grape wine.
3. Cider vinegar: It is produced from fermented apple juice. It is particularly well
known in the USA, Switzerland, and Australia because of its desirable aroma.
4. Malt vinegar: It is the product made by alcoholic fermentation without distillation of
a mixture of barley malt or cereals. It is well known in USA in England and in South
Asia.
5. Whey vinegar: Produced of the alcoholic fermentation of concentrated whey (by
product of cheese industry).
6. Sugar vinegar: Made by the alcoholic fermentation of sugar syrup, molasses etc.
7. Rice vinegar: Made by the saccharification of rice starch followed by primary
alcoholic fermentation.
Raw material
1. Alcohol: From primary fermentation of grape, plum, sugar-cane, apple juice. The
concentration is adjusted to between 10-13%.
2. Water
3. Nutrients for the acetic acid bacteria.
Microorganisms
Mixed culture of Acidomonas, Acitobacter is used. Acitobacter cause partial fermentation of
alcohol and Acidomonas the complete fermentation of alcohol.
Production
There are two different methods for the production of vinegar.
1. Orlean’s method (Natural fermentation),
2. Fring’s method /German method ( Pure strength fermentation).
Orlean’s process
It’s a semi batch process, because continuous addition and removal of substrate and
product is no performed. This method includes following steps:
1. A wooden barrel is taken, which allows the exposure to air and airborne
microorganisms.
2. 2/3 of the barrel is filled with wine.
3. Small wooden grids are added for the supporting of the bacterial film floating.
4. Initially no inoculum is needed. Then the film of environmental acetic acid bacteria
grows on the liquid surface.
5. Airborne acetic acid bacteria grow rapidly and colonize on the grid and then
fermentation occur which leads to the production of vinegar.
6. As required, vinegar is drawn off and replaced by the same volume of new wine,
without disturbing the bacterial film.
Advantage
1. Acid produced from acetic acid bacteria inhibit growth of other bacteria,
2. Some flavoring from wooden barrel can come,
3. No inoculumn is needed,
4. Less expensive.
Disadvantages
Not very efficient method cause bacteria come in contact with air and substrate only
at the surface.
Quality varies from batch to batch.
Contamination may take place.
Fring’s process
In this process fermentation occurs in a circular wooden vat (container) of 6-8 m length and
3-4m in diameter. The central portion is packed with wood shavings inoculated with the
mixture of bacteria. The dilute alcohol solution (10-13%) is poured into a through at the top
of the chamber and allowed to trickle down (flow) over beech down wood shavings. The
growing bacteria in the shaving oxidize alcohol to acetic acid.
The solution is collected at the bottom and can be recirculate, if the desired concentration
(4%) is not achieved. For maintaining aerobic condition, continuous supply of air must be
assured. The temperature must be between 15-34oC, which is optimum for Acitobacter.
Fluctuation from this range will cause the other undesirable microorganisms to grow and
production of unwanted end products.
Distillatiions
For some purpose the vinegar is distilled (distilled malt vinegar, distilled wine vinegar) and
the clear liquid is diluted to the required 4-8% acetic acid. Higher concentration is required
for pickling purpose (8%).
Maturations
The fermentation or distillation of applicable vinegar is matured by storage. During this time
esterification of acetic acid with residual ethanol or traces of other alcohols improves the
flavor.
Vinegar with trace content of esters diacetyls ethanol and higher alcohols, therefore, contain
a mixture of flavors components.
Difference between Orleans’s and Frings process
Characters Orlean’s process Fring’s process
History Old process Modern process
Type of culture Surface culture Submerged culture
Type of wood material Small wood grid is used Wood shaving is used
Quality of batch to batch Varies Stable
Bacterial type Natural acetic acid bacteria Pure culture of bacteria
Process Semi continuous Continuous
Workers efficiency Skill workers are not needed Skilled workers are needed
Cost Less expensive Highly expensive
Final product quality Non-purified product Purified product
Amount of production Small scale Large scale
Contamination source From air Less chance of contamination