DE2551411B2 - Kontinuierliches oder halbkontinuierliches Verfahren zur Herstellung von Essig - Google Patents
Kontinuierliches oder halbkontinuierliches Verfahren zur Herstellung von EssigInfo
- Publication number
- DE2551411B2 DE2551411B2 DE19752551411 DE2551411A DE2551411B2 DE 2551411 B2 DE2551411 B2 DE 2551411B2 DE 19752551411 DE19752551411 DE 19752551411 DE 2551411 A DE2551411 A DE 2551411A DE 2551411 B2 DE2551411 B2 DE 2551411B2
- Authority
- DE
- Germany
- Prior art keywords
- oxygen
- fermentation
- vinegar
- continuous
- enriched
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
Links
- 235000021419 vinegar Nutrition 0.000 title claims description 28
- 239000000052 vinegar Substances 0.000 title claims description 28
- 238000004519 manufacturing process Methods 0.000 title claims description 21
- 238000010924 continuous production Methods 0.000 title claims description 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 57
- 238000000855 fermentation Methods 0.000 claims description 50
- 230000004151 fermentation Effects 0.000 claims description 50
- 229910052760 oxygen Inorganic materials 0.000 claims description 41
- 239000001301 oxygen Substances 0.000 claims description 41
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 40
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 14
- 230000002906 microbiologic effect Effects 0.000 claims description 3
- 230000015572 biosynthetic process Effects 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
- 238000009423 ventilation Methods 0.000 description 4
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 3
- 230000001476 alcoholic effect Effects 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000006260 foam Substances 0.000 description 3
- 238000005273 aeration Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000014101 wine Nutrition 0.000 description 2
- 241000589220 Acetobacter Species 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000021430 malt vinegar Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 150000002926 oxygen Chemical class 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Priority Applications (6)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19752551411 DE2551411B2 (de) | 1975-11-15 | 1975-11-15 | Kontinuierliches oder halbkontinuierliches Verfahren zur Herstellung von Essig |
| FR7633665A FR2331616A1 (fr) | 1975-11-15 | 1976-11-09 | Procede de fabrication du vinaigre par voie microbiologique |
| BE172301A BE848275A (fr) | 1975-11-15 | 1976-11-12 | Procede de fabrication du vinaigre par voie microbiologique, |
| ES453314A ES453314A1 (es) | 1975-11-15 | 1976-11-13 | Procedimiento de fabricacion de vinagre por via microbiolo- gica. |
| IT2934776A IT1063837B (it) | 1975-11-15 | 1976-11-15 | Procedimento per fabbricare aceto per via microbiologica |
| CH1435576A CH596314A5 (enrdf_load_stackoverflow) | 1975-11-15 | 1976-11-15 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19752551411 DE2551411B2 (de) | 1975-11-15 | 1975-11-15 | Kontinuierliches oder halbkontinuierliches Verfahren zur Herstellung von Essig |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| DE2551411A1 DE2551411A1 (de) | 1977-05-26 |
| DE2551411B2 true DE2551411B2 (de) | 1979-09-06 |
Family
ID=5961864
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE19752551411 Ceased DE2551411B2 (de) | 1975-11-15 | 1975-11-15 | Kontinuierliches oder halbkontinuierliches Verfahren zur Herstellung von Essig |
Country Status (6)
| Country | Link |
|---|---|
| BE (1) | BE848275A (enrdf_load_stackoverflow) |
| CH (1) | CH596314A5 (enrdf_load_stackoverflow) |
| DE (1) | DE2551411B2 (enrdf_load_stackoverflow) |
| ES (1) | ES453314A1 (enrdf_load_stackoverflow) |
| FR (1) | FR2331616A1 (enrdf_load_stackoverflow) |
| IT (1) | IT1063837B (enrdf_load_stackoverflow) |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE929543C (de) * | 1949-05-03 | 1955-06-27 | Weinessigfabrik Anton Enenkel | Verfahren zur Herstellung von Karbonsaeuren durch submerse oxydative Gaerung primaerer Alkohole |
| US2707683A (en) * | 1949-05-03 | 1955-05-03 | Hromatka Otto | Method for the production of vinegar acids by oxidative fermentation of alcohols |
-
1975
- 1975-11-15 DE DE19752551411 patent/DE2551411B2/de not_active Ceased
-
1976
- 1976-11-09 FR FR7633665A patent/FR2331616A1/fr active Granted
- 1976-11-12 BE BE172301A patent/BE848275A/xx not_active IP Right Cessation
- 1976-11-13 ES ES453314A patent/ES453314A1/es not_active Expired
- 1976-11-15 CH CH1435576A patent/CH596314A5/xx not_active IP Right Cessation
- 1976-11-15 IT IT2934776A patent/IT1063837B/it active
Also Published As
| Publication number | Publication date |
|---|---|
| FR2331616B1 (enrdf_load_stackoverflow) | 1980-09-05 |
| IT1063837B (it) | 1985-02-18 |
| FR2331616A1 (fr) | 1977-06-10 |
| ES453314A1 (es) | 1977-11-16 |
| BE848275A (fr) | 1977-05-12 |
| DE2551411A1 (de) | 1977-05-26 |
| CH596314A5 (enrdf_load_stackoverflow) | 1978-03-15 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 8235 | Patent refused |