GB493224A - Method of manufacturing fruit vinegar - Google Patents
Method of manufacturing fruit vinegarInfo
- Publication number
- GB493224A GB493224A GB16326/37A GB1632637A GB493224A GB 493224 A GB493224 A GB 493224A GB 16326/37 A GB16326/37 A GB 16326/37A GB 1632637 A GB1632637 A GB 1632637A GB 493224 A GB493224 A GB 493224A
- Authority
- GB
- United Kingdom
- Prior art keywords
- fruit
- sugar
- juice
- content
- juices
- 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.)
- Expired
Links
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)
Abstract
Fruit juices are fermented and acetified to fruit vinegar having a concentration higher than the usual 5 per cent acetic acid, by increasing the sugar content of the juices by any method not involving the addition of large amounts of "foreign" sugar (e.g. beet, cane or starch sugar), or by increasing the alcohol content of the fermented juice by the elimination of water. The sugar content of the juices may be increased by concentrating them by evaporation, or spraying, or freezing-out water, or by introducing natural fruit sugar as, e.g. concentrated juice or dried fruits or by making a mash of dried fruit with limited quantities of water. The alcohol content may be increased by freezing out or by setting a juice of low sugar content into fermentation and adding a regulated amount of concentrated juice or by adding to a fruit wine of low alcohol content, a regulated amount of concentrated juice and refermenting. A fruit juice may be concentrated to such an extent that its sugar content acts as a preservative and diluted before fermentation.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AT493224X | 1936-06-20 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB493224A true GB493224A (en) | 1938-10-05 |
Family
ID=3675183
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB16326/37A Expired GB493224A (en) | 1936-06-20 | 1937-06-11 | Method of manufacturing fruit vinegar |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB493224A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1231257A1 (en) * | 2001-02-12 | 2002-08-14 | Davide Maletti | A process for the production of aromatic vinegar |
| CN104694369A (en) * | 2015-03-25 | 2015-06-10 | 陈欣欣 | Rose vinegar and rose fruit vinegar |
-
1937
- 1937-06-11 GB GB16326/37A patent/GB493224A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1231257A1 (en) * | 2001-02-12 | 2002-08-14 | Davide Maletti | A process for the production of aromatic vinegar |
| CN104694369A (en) * | 2015-03-25 | 2015-06-10 | 陈欣欣 | Rose vinegar and rose fruit vinegar |
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