Postfermentation processing

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).

The Miracle Of Vinegar

The Miracle Of Vinegar

You may be forgiven for thinking that these passed down secrets had gone for good, washed away with time and the modern age, But they're not. You can now own three of the best traditional did you know style reports that were much loved by our parents and grandparents. And they were pretty smart too because not only will these reports save you time and money but they'll also help you eliminate some of the scourges of modern day living such as harmful chemical usage in the home.

Get My Free Ebook

Post a comment