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!