Vinegar Production

Submerged technology (Tim)

Submerged acetification has been used in baker’s yeast since the start of the 19^th century, however its potential has only been recently recognised by the vinegar industry.  The principle behind this process is that of control of the acetic acid bacteria, the bacteria can be help in an oxygen deprived atmospheres for varying amounts of time, once this process has ceased and oxygen added to the fermentation process again the rate of acetification was dependant on the length of time the bacteria had been deprived of oxygen the longer it was deprived the quicker the rate of acetification.


 The most successful method of submerged acetification has been the Acetator, which was developed by Henrich Frings

Technological advancements have allowed for new and alternative methods then the traditional methods mentioned above for the fermentation of vinegar. Most modern vinegar plants now work with Frings technology (www.fringsamerica.com). 

This technology works on the basis that the acetobacter (bacteria responsible for converting alcohol to acetic acid) is kept in a floating state inside the alcoholic mash with the aid of an aeration turbine. This technology produces high standards as automation is possible and high acetic acid levels can be reached, a constant struggle within traditional methods

Acetic acid bacteria used in vinegar fermentation (taken from google images)