Biotechnological Vinegar Production

Course Description

COURSE CONTENT

• 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.

LEARNING OUTCOMES

• 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