Vinegar production - by alcohol fermentation in vessel with varying fermentation conditions

摘要

Alcohol is fermented to produce vinegar by continuously introducing an aqs. soln. of alcohol into a vertical fermentation vessel so that the soln. flows upwards in the presence of micro-organisms which bring about the fermentation while an O2-contg. gas is introduced into the soln. When a steady state is reached the concn. of alcohol in the lower parts of the vessel is greater than that in the upper parts and the concn. of acetic acid in the upper parts is greater than in the lower parts.