Depending on the manner in which the fermentation occurs, the vinegar may be relatively clear, in the case of barrel-aged product, or very turbid, in the case of submerged fermentation-produced product.Thus, vinegar obtained by the Orleans method or after aging and subsequent transfer in barrels may require little, if any, filtration. In contrast, removing suspended cells from vinegar produced by submerged fermentation generally requires more elaborate filtration treatments, including the use of inert filtration aids.Vinegar produced by trickling fermentation processes may also require a filtration treatment.
Although it may seem counter-intuitive to pasteurize vinegar (after all, what can grow in a 1 M acetic acid solution?), heat treatments (up to 80°C for thirty to forty seconds) are common in the vinegar industry. Usually the targets are acetic acid bacteria, lactic acid bacteria, and wild yeasts and fungi. As noted earlier, some vinegars are aged, usually in wooden barrels, although this practice is usually reserved for high quality wine vinegars (Box 11-2).
Was this article helpful?