AR117514A1 - ARTISAN PROCESS FOR THE PRODUCTION OF WINE VINEGAR - Google Patents
ARTISAN PROCESS FOR THE PRODUCTION OF WINE VINEGARInfo
- Publication number
- AR117514A1 AR117514A1 ARP190103864A ARP190103864A AR117514A1 AR 117514 A1 AR117514 A1 AR 117514A1 AR P190103864 A ARP190103864 A AR P190103864A AR P190103864 A ARP190103864 A AR P190103864A AR 117514 A1 AR117514 A1 AR 117514A1
- Authority
- AR
- Argentina
- Prior art keywords
- wine
- fermenter
- vinegar
- artisan
- production
- Prior art date
Links
- 235000021419 vinegar Nutrition 0.000 title abstract 4
- 239000000052 vinegar Substances 0.000 title abstract 4
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 238000000034 method Methods 0.000 title abstract 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 3
- 238000000855 fermentation Methods 0.000 abstract 2
- 230000004151 fermentation Effects 0.000 abstract 2
- 239000002054 inoculum Substances 0.000 abstract 2
- 241000589220 Acetobacter Species 0.000 abstract 1
- 241000894006 Bacteria Species 0.000 abstract 1
- 241000589236 Gluconobacter Species 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 239000002023 wood Substances 0.000 abstract 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/02—Vinegar; Preparation or purification thereof from wine
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
- C12G3/07—Flavouring with wood extracts, e.g. generated by contact with wood; Wood pretreatment therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/08—Addition of flavouring ingredients
Landscapes
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
La presente se refiere a la producción de vinagre. Es un objeto de la presente proporcionar un proceso artesanal para la fabricación de vinagre de vino que comprende los siguientes pasos: a) diluir el vino seleccionado como materia prima a entre el 30 y el 70%; b) preparar el inóculo que incluye, principalmente, bacterias acéticas del género Acetobacter y Gluconobacter; c) agregar el vino del paso a) y entre el 10% y el 30% del inóculo seleccionado del paso b), en un fermentador con portador poroso, en donde se colocarán productor vitícolas y astillas de madera, donde el volumen total está comprendido entre el 20% y el 40% del volumen utilizable del fermentador; d) iniciar la fermentación con recirculación del líquido, con mantenimiento de las entradas de aire del fermentador abiertas; e) controlar el contenido de alcohol en hasta el 1%; f) agregar el vino diluido al 50% cuando la cantidad de alcohol se acerca al 1%; g) finalizar la fermentación cuando se alcanza el volumen total utilizable del fermentador y la concentración de alcohol es inferior al 1% y la acidez es mayor o igual que el 6%. Es otro objeto más de la presente un vinagre producido mediante el proceso que se describe en el presente documento.This refers to the production of vinegar. It is an object of the present to provide an artisan process for the manufacture of wine vinegar that comprises the following steps: a) dilute the wine selected as raw material to between 30 and 70%; b) preparing the inoculum that mainly includes acetic bacteria of the genus Acetobacter and Gluconobacter; c) Add the wine from step a) and between 10% and 30% of the inoculum selected from step b), in a fermenter with a porous carrier, where the viticultural producer and wood chips will be placed, where the total volume is comprised between 20% and 40% of the usable volume of the fermenter; d) start the fermentation with recirculation of the liquid, keeping the air inlets of the fermenter open; e) control the alcohol content up to 1%; f) add the wine diluted to 50% when the amount of alcohol is close to 1%; g) end the fermentation when the total usable volume of the fermenter is reached and the alcohol concentration is less than 1% and the acidity is greater than or equal to 6%. Yet another object herein is a vinegar produced by the process described herein.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PT115230A PT115230B (en) | 2018-12-27 | 2018-12-27 | ARTISANAL PROCESS OF WINE VINEGAR PRODUCTION. |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AR117514A1 true AR117514A1 (en) | 2021-08-11 |
Family
ID=71451006
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ARP190103864A AR117514A1 (en) | 2018-12-27 | 2019-12-26 | ARTISAN PROCESS FOR THE PRODUCTION OF WINE VINEGAR |
Country Status (2)
| Country | Link |
|---|---|
| AR (1) | AR117514A1 (en) |
| PT (1) | PT115230B (en) |
-
2018
- 2018-12-27 PT PT115230A patent/PT115230B/en active IP Right Grant
-
2019
- 2019-12-26 AR ARP190103864A patent/AR117514A1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| PT115230A (en) | 2020-06-29 |
| PT115230B (en) | 2021-12-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CY1123709T1 (en) | METHOD OF PREPARING SWEET WINE WITH GRAPE AROMA AND SWEET WINE WITH GRAPE AROMA | |
| AR117514A1 (en) | ARTISAN PROCESS FOR THE PRODUCTION OF WINE VINEGAR | |
| CN204325322U (en) | A kind of white wine alcoholic wine unstrained spirits compaction apparatus | |
| CN204111768U (en) | A kind of hypobaric hypoxia cell culture apparatus | |
| AR046054A1 (en) | PROCESS FOR THE PRODUCTION OF GRAPE AND WINE JUICE | |
| Horisawa et al. | Ethanol production from lignocellulosic material by white rot fungi | |
| MD4225C1 (en) | Strain of the yeast Saccharomyces cerevisiae for the production of sparkling white wines | |
| CN207859011U (en) | Cartons for white spirit side wall rivet perforating device | |
| RU2008137861A (en) | METHOD FOR PRODUCING TABLE WINE | |
| Haikarainen et al. | Tree CH4 fluxes in forestry drained peatland in southern Finland | |
| MD1354Z (en) | Process for producing dry red wine with an increased content of biologically active substances | |
| CN203346388U (en) | Fermentation air treatment device | |
| CN204721910U (en) | One Plants is cultivated and is used automation illumination apparatus | |
| CN204560314U (en) | A kind of culture medium of edible fungus frame | |
| Ramírez-Carmona et al. | Celulosa de residuos agroindustriales empleando caldo fermentado de hongos de pudrición blanca | |
| CO2019013890A1 (en) | Process to obtain yeasts via fermentation from cocoa mucilage leachate | |
| RU2024123190A (en) | METHOD FOR INCREASING THE PRODUCTIVITY OF EXOSOMES AND A COMPOSITION CONTAINING EXOSOMES OBTAINED IN SUCH A MANNER | |
| MD4210B1 (en) | Strain of Saccharomyces vini yeast for the production of white dry wines | |
| MD743Y (en) | Process for producing yeast extract intended for wine production and processes for producing wines with its use | |
| BR112018009343A2 (en) | method for improving the biomass production and / or growth rate of a microorganism in a fermentation process, fermentation tank and composition | |
| de Carvalho | Malolactic Fermentation in Winemaking: Evaluation of Operational Parameters | |
| NZ732227A (en) | Method and composition of preserving wine | |
| RU2008127557A (en) | IMMOBILIZED BIO-CATALYST FOR MICROBIOLOGICAL PRODUCTION OF PECTINASES | |
| UA102046U (en) | Process for the production of dry rose wine materials of pinot gris grape variety for sparkling wines | |
| PE20211428A1 (en) | INDUSTRIAL SCALE LIGNOCELLULITE BACTERIA PRODUCTION PROCESS |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FB | Suspension of granting procedure |