Vinegar definition. Short historical review of vinegar production. Chemical and biotechnological production of acetic acid.
Vinegar types, characteristic properties and classes. Geographic prevalence of vinegar types. General technological scheme of production plant.
Unit operations and equipment in production plant.
Raw materials, storage, broth preparation and chemical composition of broth. Inoculum preparation. White winegar production (standard concentration) by submersed-type, semicontinuous bioprocess.
White vinegar submersed production (increased concentration) by combination of semicontinuous and feed-batch cultivation techniqe. High concentrated white vinegar submersed production in two-step process by combination of semicontinuous and feed-batch cultivation techniqe.
Vinegar production from wines, fruits (cider), malt-worth and mead-worth by semicontinuous cultivation techniqe.
White vinegar, cider vinegar and wine vinegar production using imobilised biomass (in „Frings“ generator).
Home-made and manufacture-type production of vinegar ( equipment, yields, degree of conversion, process effectivity).
Traditional production of vinegar (special types), „Aceto balsamico“, „solera“, African, Chinese and Japanese (rice-sake) vinegars.
Vinegar clarification, related agents, vinegar maturation, pressurized filtration, filtration agents, cross-flow filtration, pasterization, flavoring, sulphitation, filling, wrapping materials, and packaging. Equipment for process measuring, monitoring, regulation and technological managing.
Production strains, ecological conditions (temperatures, substrate and product inhibition, dissolved oxygen concentration, complex nutritions, trace elements.
selection of appropriate strains for biotechnological vinegar production,
practical performing of submerse and cell-imobilised production of vinegar
practical performing of batch, semicontinuous and continuous production of vinegar
practice the clarification, filtration, maturation and fining of vinegar
performing the quallity analysis and control of vinegar production
practice the cleaninig, desinfection and sterilisation of production equipment
planning, evaluating and approbating of technological equipment