Slide Presentasi : Fermentasi Asam Cuka

Fermentation Proccess of Vinegar

The Usage of Vinegar

Bottled

Dressings & Sauces Pickles Mustard Other Processed Foods Tomato Products Other (Crisco Company, 2005)

Balsamic Distilled Malt Wine Champagne Sherry

Formation of vinegar Acetic acid bacteria well know for their ability to spoil wines because they can produce large amounts of acetic acid from ethanol. (Joyeux et al, 1984)

Acetic acid bacteria

Acetobacteriaceae

Gluconobacter

Characteristic of Acetic Acid Bacteria

“

▸Gram-negative ▸Ellipsoidal to rod-shaped cells ▸Aerobic (Bergey’s Manual of Systematic Bacteriology)

▸Acid tolerant ▸Utilize ethanol as thei energy source ▸Non pathogenic

(Poblet et al, 2000)

Chemical reaction and Formulation

(Kehrer, 1921)

ORLEANS Method

GENERATOR Method

O R L E A N S

Drill a hole

Adding fresh vinegar

Bacteria settle into the liquid

Formation of GSL

Fermentation

Solution Volume Setup

Process Timing

Temperature setup

1 Gallons = 30k-35k Btu

G E N E R A T O R

Generator Mash Preparation GM 1 mash [16000 gallon (72738L)]

GM 2 mash [5 gallon (22.731L)]

13500 gallon (61372L) process water

4.22 gallon (19.18L) distill water

150 gallon (682L) 10% filter vinegar

0.047 gallon (0.214L) 10% filter vinegar

2144 gallon (9747L) 190 proof alcohol

0.67 gallon (3.05L) 190 proof alcohol

80 lb (36.3kg) *nutrient

0.064 lb (0.029kg) *nutrient

How about filtration?

MASH FILTRATION

PASTEURIZATION

Vinegar Qualities OTHER GASES Citric acid

Tartaric acid Malic acid Lactic acid

Acetoin Ethyl acetate Btyrocaltone

Meso-2,3 Butanediol 2-Phenylethanol Etc

Quality Control

Alcohol Measurement

pH and Titratable Acidity 10 ml vinegar solution

Adding 1 N NaOH Adding dry phenolphthalein (0,002 gram) Result

PACKAGING

MAPS

$200 £1.59

THANKS!