United States
States Patent
United
Patent (19)
11 Patent Number:
45) Date of Patent:
r19J
Ebner
Ebner
54 PROCESS FOR THE PRODUCTION OF
[54)
PROCESS FOR THE PRODUCTION OF
VINEGAR WITH
WITH MORE
MORE THAN
THAN 12
12 GMS/100
GMS/100
VINEGAR
ML ACETIC ACID
ACID
MLACETIC
75 Inventor: Heinrich Ebner, Linz, Austria
73) Assignee: Heinrich Frings GmbH & Co. Kg,
Bonn, Fed. Rep. of Germany
(21) Appl. No.: 355,923
(22) Filed:
Mar. 8, 1982
51) Int. Cl. ................................................ C12J 1/00
52 U.S. C. ...................................................... 426/17
58) Field of Search .......................................... 426/17
[75)
Inventor:
Heinrich Ebner, Linz, Austria
[73)
Assignee:
Heinrich Frings GmbH & Co. Kg,
Bonn, Fed. Rep. of Germany
[21)
Appl. No.:
355,923
[22)
Filed:
Mar. 8, 1982
[51)
Int. Cl.3
C12J 1/00
[52)
U.S. Cl
[58)
Field of Search
56)
[56)
,
426/17
426/17
References Cited
U.S. PATENT
PATENT DOCUMENTS
DOCUMENTS
U.S.
References Cited
[11)
Patent Number:
[45)
Date of Patent:
(57)
2,707,683
2,997,424
3,445,245
4,076,844
4,364,960
5/1955
8/1961
5/1969
2/1978
12/1982
5/1955
8/1961
5/1969
2/1978
ABSTRACT
A process for the production of vinegar with an acetic
acid concentration of more than 12 grams per 100 milli
liters of vinegar, by means of a single-stage submerged
fermentation of alcohol-containing mashes in a series of
successive fermentation periods. In each such period, a
quantity of finished vinegar constituting between about
A process for the production of vinegar with an acetic
acid concentration of more than 1 2 grams per 100 milli­
liters of vinegar, by means of a single-stage submerged
fermentation of alcohol-containing mashes in a series of
successive fermentation periods. In each such period, a
quantity of finished vinegar constituting between about
20% and less than 40% of the contents of the
20%
and less than 40% of the contents of the ferrenta
ferMenta­
tion tank and having the requisite acetic acid concentra
tion tank and having the requisite acetic acid concentra­
tion is extracted from the fermentation tank and re
tion
is
extracted
from
the
fermentation
12/1982
Hromatka et al.
426/17
426/17
Ebner
426/17
Ebner et al.
426/17
Kunimatsu et al
426/17
Attorney, Agent, or Firm-Norbert P. Holler
re­
placed by a like quantity of fresh mash having an acetic
acid concentration of up to 2 g/100 ml and an alcohol
concentration of more than 10 volume percent, in such
a manner that the starting concentrations in the tank for
each of the successive fermentation periods are more
than 9 g/100 ml but less than 13 g/100 ml acetic acid
and correspondingly less than 4 vol. 7% but more than
2.5 vol. % alcohol. In a refinement of the process, a
maximum hourly increase in acidity of between about
0.17 g/100 ml and about 0.21 g/100 ml is maintained
during each fermentation period.
acid concentration of up to 2 g/100 mi and an alcohol
concentration of more than 10 volume percent, in such
of the successive fermentation
and correspondingly less than 4 vol.
2.5
vol.
% alcohol.
periods are more
13 g/100 ml acetic acid
% but more than
In a refinement of the process,
a
maximum hourly increase in acidity of between about
0.17
g/100 ml and
about 0.21
g/100 ml is maintained
during each fermentation period.
Assistant Examiner-Marianne
Examiner-Marianne S.
S. Minnick
Minnick
Assistant
Attorney, Agent, or Firm-Norbert P. Holler
and
a manner that the starting concentrations in the tank for
Mayer
Primary Examiner-Raymond Jones
tank
placed by a like quantity of fresh mash having an acetic
each
Hromatka et al. ....
... 426/17
Mayer ............
... 426/17
Ebner ........
... 426/17
Ebner et al. .......
... 426/17
Kunimatsu et al. .................. 426/17
Primary Examiner-Raymond Jones
Mar. 5, 1985
ABSTRACT
[57)
than 9 g/100 mi but less than
2,707,683
2,997,424
3,445,245
4,076,844
4,364,960
4,503,078
4,503,078
Mar. 5, 1985
1 Claim, No Drawings
1 Claim, No Drawings
4,503,078
4,503,078
1.1
22
The objective of the present invention is achieved by
PROCESS FOR THE PRODUCTION OF VINEGAR virtue of the fact that at the end of each fermentation
WITH MORE THAN 12 GMS/100 MLACETICACID
period only 20 to 40% of the fermenter contents are
extracted as finished vinegar and replaced by fresh
This invention relates to a process for the production 5 mash the acetic acid and alcohol concentrations of
of vinegar with an acetic acid concentration of more which are so predetermined that, after each fresh mash
than 12 grams per 100 milliliters of vinegar by means of addition is completed, the starting concentrations for
a single-stage submerged fermentation of alcohol-con each new fermentation period are, respectively, more
taining mashes in consecutive fermentation periods, in than 9 but less than 13 g/100 ml acetic acid and corre
each of which a quantity of the finished vinegar is ex- 10 spondingly less than 4 but more than 2.5 vol.% alcohol.
U.S. Pat. No. 4,076,844 discloses a two-stage process
tracted from the fermentation tank and is replaced by a
like quantity of fresh mash with an acetic acid concen for producing vinegar with an acetic acid concentration
tration of up to 2 g/100 ml and an alcohol concentration of more than 15%, in which the total concentration is
of more than 10 volume percent. Generally speaking, raised to above 15% in a first fermentation stage and is
The objective of the present invention is achieved by
virtue of the fact that at the end of each fermentation
PROCESS FOR THE PRODUCTION OF VINEGAR
period
WITH MORE THAN 12 GMS/100 ML ACETIC ACID
This invention relates to a process for the production
5
only 20 to 40%
extracted
as
mash
acetic
the
finished
of the fermenter contents are
vinegar
acid
and
and
alcohol
replaced
by
fresh
concentrations
of
of vinegar with an acetic acid concentration of more
which are so predetermined that, after each fresh mash
than 1 2 grams per 100 milliliters of vinegar by ineans of
addition
a single-stage submerged fermentation of alcohol-con­
each new fermentation period are,
cornpleted,
the starting concentrations
respectively,
for
more
than 9 but less than 13 g/100 mi acetic acid and corre-
taining mashes in consecutive fermentation periods, in
each of which a quantity of the finished vinegar is ex­
is
10
spondingly less than 4 but more than 2.5 vol.% alcohol.
tracted from the fermentation tank and is replaced by a
U.S. Pat. No. 4,076,844 discloses a two-stage process
Iike quantity of fresh mash with an acetic acid concen­
for producing vinegar with an acetic acid concentration
of more than
tration ofup to 2 g/100 mi andan alcohol concentration
of more than
10 volume percent.
the process represents an improvement of the process
the process represents an improvement of the process
15
fermentation stage, with 20 to 50% of the fermentation
Iiquid being separated at the end of the first fermenta­
U.S. Pat. No. 3,445,245, and the disclosures of those
Pat.
No.
3,445,245,
and
the
disclosures of those
tion stage from the quantity of liquid remaining in the
patents are, therefore, incorporated herein by this refer
tion stage from the quantity of liquid remaining in the
patents are, therefore, incorporated herein by this refer-
For the production of vinegar with an acetic acid
concentration of more than 12 g/100 ml, it is known
For
the
production
of vinegar
with an acetic
acid
(from
the
above
patents)
20
20
to
ferment
a starting
hand which can be extracted and used. Moreover, the
tration of from 6 to 9 g/100 mi and an alcohol concen­
tration
of more
than
4 vol.%,
the
mash
being
liquid
is
still
characterized
by
an
elevated
alcohol concentration so that other relationships exist.
German
25
25
Pat.
No.
1,517,879
discloses
producing vinegar with a more than
concentration
main­
by
means
of a
a process
for
12% acetic acid
single-stage
process
in
which the starting concentrations for each fennentation
tained under constant uniform aeration until during the
period are in the range of 6 to 9 g/100 mi acetic acid and
course ofthe fermentation period an alcohol concentra­
tion of near 0 is reached. At that point, a part of the 30
fermentation tank
contents is
is removed
as finished
finished vine­
fermentation
tank contents
removed as
vine 30
tion of near O is reached.
separated liquid is still characterized by an elevated
alcohol concentration so that other relationships exist.
German Pat. No. 1,517,879 discloses a process for
producing vinegar with a more than 12% acetic acid
concentration by means of a single-stage process in
which the starting concentrations for each fermentation
period are in the range of 6 to 9 g/100 ml acetic acid and
4 to 7 vol.% alcohol. In this process approximately 40%
of the fermentation tank contents are extracted at the
end of each fermentation period and replaced by fresh
mash.
The concept of increasing productivity by decreasing
separated
mash
which contains Iive reproducing vinegar bacteria (Ace­
tobacter) and is characterized by an acetic acid caneen-
of such separation there is as yet no finished vinegar on
hand which can be extracted and used. Moreover, the
12 g/100 mi, it is known
(from the above patents) to ferment a starting mash
which contains live reproducing vinegar bacteria (Ace
tobacter) and is characterized by an acetic acid concen
tration of from 6 to 9 g/100 ml and an alcohol concen
tration of more than 4 vol.%, the mash being main
tained under constant uniform aeration until during the
course of the fermentation period an alcohol concentra
fermentation tank. In this process, therefore, at the time
of such separation there is as yet no finished vinegar on
fermentation tank. In this process, therefore, at the time
ence.
eCe.
concentration of more than
maintained constant
constant at
at a
a level
leve! above
above 15%
1 5 % in
in a
a second
second
maintained
fermentation stage, with 20 to 50% of the fermentation
liquid being separated at the end of the first fermenta
disclosed in British Pat. No. 1,101,560 and its equivalent
disclosed in British Pat. No. 1 , 10 1 , 5 6 0 and its equivalent
U.S.
1 5 % , in which the total concentration is
raised to above 1 5 % in a first fermentation stage and is
Generally speaking,
At that point, a part of the
gar and replaced by a fresh mash with an acetic acid
concentration of up to 2 g/100 ml and an alcohol con
gar and replaced by a fresh mash with an acetic acid
4 to 7 vol.% alcohol. In this process approximately 40%
of the fermentation tank contents are extracted at the
end of each fermentation period and replaced by fresh
mash.
concentration of up to 2 g/100 mi and an alcohol con­
The concept ofincreasing productivity by decreasing
centration disclosed in the said British patent as being
centration disclosed in the said British patent as being
the quantity of liquid periodically extracted from and
the quantity of liquid periodically extracted from and
approximately 10 to 14 vol.% and in the said U.S. patent is introduced into the fermentation tank, actually ran
as being approximately 12 to 15 vol.%, the fresh mash
' approximately 10 to 14 vol.% and in the said U.S. patent
35
as being approximately 12 to 15 vol.%, the fresh mash
introduced
into
the
fennentation
tank,
actually
ran
to all experience. Originally it had been the
being fed in slowly and under immediate internal mixing counter
practice
to
extract from 50 to 60% of the fermentation
so that, after the introduction of the fresh mash, the tank contents
O. Hromatka, Chemiker Zeitung 76,
starting acetic acid concentration and the starting alco 776, 815, 1952).(see
Subsequently this quantity was reduced
hol concentration, respectively, are the same as during 40 50% (see O. Hromatka and H. Ebner, Ind. Eng.
each previous fermentation period. These starting con to
51, 1279, 1959) and still later to 40% (see U.S.
centrations were selected because experiments had Chem.
Pat.
No.
A further reduction of the volume
shown that the rate of reproduction of vinegar bacteria of liquid to3,445,245).
be
periodically
extracted did not seem advis
slows down correspondingly either at a constant alco able, however, since this necessarily
entails an increase
hol concentration accompanied by a rising total concen-45 in the acetic acid concentration and a decrease in the
tration or at a constant total concentration accompanied alcohol concentration at the end of each introduction of
by a rising acetic acid concentration and decreasing fresh mash. Both of these conditions lower the rate of
alcohol concentration. This is found to be so especially reproduction of the vinegar bacteria. The latter must, of
in a vinegar fermentation run at an acetic acid concen course, reproduce in each newly started fermentation
tration above about 7 to 8 g/100 ml and at an alcohol 50 period to again reach the number which they had before
concentration below about 5 to 6 vol.%, to an extent the start of the preceding extraction. Finally, it was
that the rate of reproduction under conditions of such known that a vinegar fermentation with a continuous
acetic acid and alcohol concentrations reaches a maxi
introduction of mash and a continuous extraction of
mum. Nevertheless, each fermentation cycle or period vinegar is feasible only at a total concentration below
in this known process takes about 48 hours, with ap-55 approximately 10%, since in the case of a total concen
proximately 40% of the fermentation tank contents tration above that level the rate of reproduction of the
being removed as finished vinegar at each charge re vinegar bacteria is so greatly reduced by the low alco
placement.
hol concentration, which is maintained at approxi
However, even though the above-described process mately 0.3 vol.%, that such a fermentation ultimately
for producing vinegar with a more than 12 g/100 ml 60 comes to a halt. Since a continuous fermentation can
acetic acid concentration constituted a substantial tech
actually be viewed as an extrapolation of a series of
nological advance, it is yet deemed desirable to increase constantly decreasing fermentation periods, it was
the fermentation output or efficiency still further. The highly unlikely that the approach of the present inven
principal objective of the present invention, therefore, is tion would lead to a successful outcome.
the improvement of this process in such a manner as to 65 Surprisingly, however, the result actually was an
increase the amount of vinegar produced per unit of increase in productivity. Of significance for the
time and per unit of volume of the fermenter, i.e. as to achievement of this unexpected result is believed to be
increase the productivity of the fermenter.
the fact that, because of the reduction of the volume of
counter
being fed in slowly and under immediate interna! mixing
so
that,
after the introduction
of the fresh
mash,
the
were
selected
because
experiments
had
acetic
acid
concentration
and
it
had
been
the
50%
(see
51,
O.
Hromatka
1279,
and
H.
Ebner,
Ind.
Eng.
1959) and still later to 40% (see U.S . .
Pat. No. 3,445,245). A further reduction of the volume
ofliquid to be periodically extracted did not seem advis­
able, however, since this necessarily entails an increase
45
tration or a t a constant total concentration accompanied
a rising
to
Chem.
slows down correspondingly either at a constant alco­
by
Originally
776, 8 1 5 , 1952). Subsequently this quantity was reduced
40
shown that the rate of reproduction of vinegar bacteria
hol concentration accompanied by a rising total caneen-
experience.
tank contents (see O. Hromatka, Chemiker Zeitung 76,
each previous fermentation period. These starting con­
centrations
ali
practice to extract from 50 to 60% of the fennentation
starting acetic acid concentration and the starting alco­
hol concentration, respectively, are the same as during
to
in the acetic acid concentration and a decrease in the
alcohol concentration atthe end of each introduction of
decreasing
fresh mash, Both of these conditions lower the rate of
alcohol concentration. This is found to be so especially
reproduction ofthe vinegar bacteria. The latter must, of
in a vinegar fermentation run at an acetic acid concen­
tration above about 7 to 8 g/100 mi and a t a n alcohol
course, reproduce in each newly started fermentation
50
period to again reach the number which they had befare
concentration below about 5 to 6 vol.%, to an extent
the
that the rate of reproduction under conditions of such
known that a vinegar fennentation with a continuous
acetic acid and alcohol concentrations reaches a maxi­
introduction
mum. Nevertheless, each fermentation cycle or period
vinegar is feasible only at a total concentration below
in this known process takes about 48 hours,
with ap-
proximately
contents
40%
of
the
fermentation
tank
55
start
of the
preceding
of mash
and
extraction.
Finally,
a continuous
it was
extraction
of
approximately 10%, since in the case of a total concen­
tration above that leve! the rate of reproduction of the
being removed as finished vinegar at each charge re­
vinegar bacteria is so greatly reduced by the low alco­
placement.
hol
However, even though the above-described process
for producing vinegar with a more than
12 g/100 rol
concentration,
which
is
maintained
at
approxi­
mately 0.3 vol.%, that such a fermentation ultimately
60
comes to a halt.
acetic acid concentration constituted a substantial tech­
actually be
nological advance, it is yet deemed desirable to increase
constantly
Since a continuous fennentation can
viewed
as an
decreasing
extrapolation
fermentation
of a series
periods,
it
of
was
the fermentation output or efficiency still further. The
highly unlikely that the approach of the present inven­
principal objective of the present invention, therefore, is
tion would lead to a successful outcome.
the improvement of this process in such a manner as to
increase the amount of vinegar produced
per unit of
65
Surprisingly,
increase
in
however,
productivity.
the
Of
result
actually
significance
was
for
an
the
time and per unit of volume of the ferrnenter, i.e. as to
achievement of this unexpected result is believed to be
increase the productivity of the fermenter.
the fact that, because of the reduction of the volume of
4,503,078
4,503,078
33
liquid extracted, a larger quantity of live and reproduc
ing vinegar bacteria remain in the fermentation tank and
that this compensates for the slowing down of the rate
of reproduction. A further consideration is that more
rapid changes in the alcohol as well as acetic acid con
4.4
an aeration rate of 90 m/hr at the following values,
with the liquid content in the tank being 24,000 liters.
an aeration rate of 90 m3/hr at the
liquid extracted, a larger quantity of Iive and reproduc­
ing vinegar bacteria remain in the fermentation tank and
following values,
with the liquid content in the tank being 24,000 liters.
that this compensates for the slowing down of the rate
of reproduction.
A further consideration is that more
rapid changes in the alcohol as well as acetic acid con-'
55
centrations exert a negative influence on the metabolism
centrations exert a negative influence on the metabolism
of the vinegar bacteria and that this influence is, by
virtue of the reduced magnitude of the concentration
changes in the case of reduced extraction volume, kept
smaller. Through the conjoint action of these relation
ships, conditions apparently arise which make possible a
substantial increase in the productivity. At starting con
centrations of more than 9 g/100 ml acetic acid and less
than 4 vol.% alcohol these conditions are optimal, as
long as the acetic acid concentration does not exceed 13 15
g/100 ml and the alcohol concentration remains above
2.5 vol.%, and enable the fermentation period to be
reduced from 48 hours to 27 hours.
A further, likewise unexpected, substantial increase in
productivity resulted from the step that the aeration of 20
the fermenter was so adjusted that the maximum hourly
increase in acidity was at least 0.17 g/100 ml. Because of
the volatility of alcohol and acetic acid, it is necessary
to use an economical dosing of the air volume, which in
U.S. Pat. No. 3,445,245 was determined to range be 25
tween 2.5 and 6 m3 per hour and perm of fermentation
volume. The given volume of aeration in this connec
tion limits the possible number of vinegar bacteria that
can form and in this way determines the maximum pos
sible increase in acidity which, once reached, then re 30
mains constant for the remainder of the fermentation
period. As further shown by the examples set forth in
of the
vinegar · bacteria and
that · this
influence
is,
by
virtue of the reduced magnitude of the concentration
Total
Total
Time
Time
AceticAcid
Acid
Acetic
Alcohol
Alcohol
(hours)
(hours)
(g/100ml)
mi)
(g/100
( V o l. % )
(Vol.%)
Oo
14.30
4.30
Ferment.output
output
Concen.
Concen.
Ferment.
(%)
0.20
0.20
(%)
(g/100ml/hr)
ml/hr)
(g/100
14.50
4.50
0.16
0.16
changes in the case of reduced extraction volume, kept
smaller. Through the conjoint action of these relation-
10
ships, conditíons apparently arise which make possible a
substantial increase in the productivity. At starting con­
centrations ofmore than 9 g/100 ml acetic acid and less
than 4 vol.%
alcohol these conditions are optímal, as
long as the acetic acid concentration does not exceed 1 3
15
This time point represents the stage at which 6500 liters
This time point represents the stage at which 6500 liters
of vinegar were extracted from the tank, and this was
immediately followed by an introduction of 6500 liters
of fresh mash having a 1 g/100 ml acetic acid concentra
of vinegar were extracted from the tank, and this was
immediately followed by an introduction of 6500 liters
offresh mash having a 1 g/100 ml acetic acid concentra­
tionand
andaa 14.0
14.0 vol.%
vol.% alcohol
alcoholconcentration
concentrationand
andcon
con­
tion
taining 1.5 g/l nutrients.
taining 1.5 gil nutrients.
g/100 m1 and the alcohol concentration remains above
2.5
vol.%,
and
enable
the
fermentation
period
to
be
Total
Total
Alcohol
Concen.
Alcohol
Concen.
(Vol. %)
(%)
reduced from 48 hours to 27 hours.
A further, likewise unexpected, substantial increase in
productivity resulted from the step that the aeration of 20
the fermenter was so adjusted that the maximum hourly
Time
Time
(hours)
AceticAcid
Acid
Acetic
{g/lOO mi)
Fennent output
output
Ferment.
(g/100 �1/hr)
(hours)
(g/100 ml) (Vol.%)
(%)
(g/100
ml/hr)
----"---------------------
2 hrs
2
_
_
h
_
r
s
_
increase in acidity was at least 0 . 1 7 g/100 ml. Because of
the volatility of alcohol and acetic acid, it is necessary
This time point represents the end of the introduction of
to use an economical dosing of the air volume, which in
thefresh
fresh mash.
mash.
the
U.S.
Pat.
No.
3,445,245
was determined
to range be-
This time point represents the end of the introduction of
25
tween 2.5 and 6 m3 per hour and per m3 of fermentation
volume. The given volume of aeration in this connec­
tion limits the possible number of vinegar bacteria that
Time
Time
AceticAcid
Acid
Acetic
Alcohol
Alcohol
Total
Total
Concen.
Concen.
Ferment.output
output
Ferment.
(hours)
(hours)
(g/100 mi)
(g/100
ml)
(Vol.%)
(Vol.%)
(%)
(%)
(g/100ml/hr)
ml/hr)
(g/100
hrs
33hrs
10.93
10.93
3.70
3.70
14.63
14.63
hrs
1717hrs
27hrs
hrs
27
12.70
12.70
14.30
4.30
1.85
1.85
0.20
0.20
14.55
14.55
14.50
14.50
can form and in this way determines the maximum pos­
sible increase in acidity which, once reached, then remains constant for the remainder of the
30
fermentation
0.126
0.26
0.16
0.16
period. As further shown by the examples set forth in
British Pat. No. 1,101,560, however, commercial fer
British
Pat.
No.
1 , 10 1 , 5 60 ,
however,
commercial
fer-
menters have heretofore been limited to a maximum
menters
have heretofore been limited to a maximum
increase of acidity of 0.16 g/100 ml. Now it has been
increase of acidity of 0.16 g/100 ml. Now it has been 35
found surprisingly that an increase in the maximum
hourly rise in acidity to more than 0.17 g/100 ml, pref
erably to 0.21 g/100 ml, which is feasible under the
above set forth rates of aeration, in conjunction with the
step of increasing the starting acetic acid concentration 40
to more than 9 g/100 ml and decreasing the starting
alcohol concentration to less than 4 vol.%, yields a
further substantial increase of vinegar production per
unit of time and per unit of volume.
If the reproduction of the vinegar bacteria is first 45
arrested at higher output, i.e. at a larger number of
bacteria in the fermentation volume, through the use of
the suggested quantity of oxygen, then the duration of
this arresting action from its onset to the end of the now
shortened fermentation period takes a smaller interval 50
of time. Since such an arresting action necessarily also
detrimentally influences the metabolism of the vinegar
bacteria, a reduction of the duration of the arresting
action then again leads to advantageous conditions, so
that it becomes possible through a combination of this 55
approach with the first one described hereinbefore, to
reduce the duration of an already reduced fermentation
period from approximately 27 hours to 19 hours. As a
result, as the following examples show, the fermenta
tion output of the fermenter is increased to about 168% 60
of the fermentation output of the fermenter shown in
found
surprisingly
that
an
increase
in
the
maximum
hourly rise in acidity to more than 0 . 1 7 g/100 mi, pref-
erably
to
0.21
g/100
mi,
which
is
feasible
under
the
above set forth rates of aeration, in conjunction with the
step ofincreasing the starting acetic acid concentration
to more
alcohol
than
9 g/100 mi and
concentration
to
less
decreasing
than
40
the starting
4 vol.%,
yields
a
further substantial increase of vinegar production per
unit of time and per unit of volume.
If the reproduction
arrested
at
higher
of the
output,
i.e.
vinegar
at
bacteria
a larger
is
first
number
45
of
bacteria in the fermentation volume, through the use of
the suggested quantity of oxygen, then the duration of
this arresting action from its onset to the end of the now
shortened fermentation period takes a smaller interval
At this point in time again 6500 liters of vinegar were
extracted and immediately thereafter 6500 liters of fresh
At this point in time again 6500 liters of vinegar were
35
50
extracted and immediately thereafter 6500 liters offresh
mash were introduced into the tank, as set forth above.
mash were introduced into the tank, as set forth above.
The fermentation periods were so interlinked that
every 27 hours it was possible to extract 6500 liters of
vinegar with an acetic acid concentration of 14.30
g/100 ml, which corresponds to a fermentation effi
ciency of 809 liters of alcohol per 24 hours. Vis-a-vis the
process of British Pat. No. 1,101,560, therefore, it was
possible through the approach of the present invention,
entailing a change in the acetic acid and alcohol concen
trations at the start of the successive fermentation peri
ods, to achieve an increase of the fermentation output of
the fermenter to 119% of that disclosed in the said Brit
ish patent. There the fermentation efficiency in the same
fermenter amounted to 682 liters of alcohol per 24
The
fermentation
vinegar
g/100
with
mi,
an
acetic
which
of the
duration
of the
arresting
action then again leads to advantageous conditions, so
that it becomes possible through a combination of this
55
so
interlinked
that
acid
concentration
to
of
a fermentation
14.30
effi-
ciency of 809 liters of alcohol per 24 hours. Vis-a-vis the
process of British Pat. No.
1 , 10 1 , 5 6 0 , therefore, it was
possible through the approach of the present invention,
entailing a change in the acetic acid and alcohol concen-
trations at the start of the successive fermentation peri-
ods, to achieve an increase of'the fermentation output of
the fermenter to 1 1 9 % of that disclosed in the said Brit-
ish patent. There the fermentation efficiency in the same
fermenter
amounted
to
682
liters
of alcohol
per
24
hours.
hours.
EXAMPLE II
II
EXAMPLE
detrimentally influences the metabolism of the vinegar
a reduction
were
corresponds
of time. Since such an arresting action necessarily also
bacteria,
periods
every 27 hours it was possible to extract 6500 liters of
In the
the same
same fermentation
fermentation tank
tank as
as described
described in
in connec
connec­
In
tion with Example I and having a liquid content of
tion
with
Example
I
and
having
a
liquid
content
of
24,000 liters but with an enhanced rate of aeration of
24,000 liters but with an enhanced rate of aeration of
approach with the first one described hereinbefore, to
105 m/hr, the following vinegar fermentation was
reduce the duration of an already reduced fermentation
carried out:
out:
carried
period from approximately 27 hours to
result,
as the following examples show,
m3/hr,
the
following
vinegar
fermentation
was
1 9 hours. As a
the fermenta-
tion output of the fermenter is increased to about 1 6 8 %
of the fermentation output of the fermenter shown
in
British Pat. No. 1,101,560.
British Pat. No.
105
1 , 10 1 , 5 6 0 .
60
(hours)
Time
Time
Acetic Acid
Acetic
Acid
(g/lOO mi)
(Vol. %)
Alcohol
Alcohol
Total
e!��:�.
Concen.
(%)
Ferment. output
Ferment.
output
0o
14.30
14.30
0.20
0.20
14.50
14.50
0.21
0.21
(g/lOO ml/hr)
(hours)
(g/100 ml)
(Vol.%)
(%)
(g/100
ml/hr)
----------------"------
EXAMPLE I
At this point in time 6500 liters of vinegar were ex­
In a fermentation tank of 3 m diameter and 5 m 65
this point in time 6500 liters of vinegar were ex
In
a fermentation tank of 3 m diameter and 5 m 65 At
· EXAMPLE I
height, which was equipped with an aeration device, a
cal defoamer, a vinegar fermentation was carried out at
height, which was equipped with an aeration device, a
cooling device, a control thermometer and a mechani
cooling device, a control thermometer and a rnechani­
cal defoamer, a vinegar fermentation was carried out at
tracted from the tank, and this was immediately foll
lowed by an introduction of 6500 liters of fresh mash
having a 1 g/100 ml acetic acid concentration and a 14.0
tracted
from
the
tank,
and
this
was
immediately
fol­
lowed by an introduction of 6500 liters of fresh mash
having a 1 g/100 mi acetic acid concentration a n d a 14.0
4,503,078
4,503,078
55
6
6
It will be understood that the foregoing description of
Vol.% alcohol concentration and containing 1.5 g/1
vol.%
alcohol
concentration
and
containing
1.5
g/1
lt will be understood that the foregoing description of
nutrients.
nutrients.
preferred embodiments of the present invention is for
tures of the processes herein disclosed are susceptible to
a number of modifications and changes none of which
entails any departure from the spirit and scope of the
present invention as defined in the hereto appended
preferred embodiments of the present invention is for
purposes of illustration only, and that the various fea
purposes of illustration only, and that the various fea­
tures of the processes herein disclosed are susceptible to
Total
Total
5
Time
Time
Acetic Acid
Acid
Acetic
Alcohol
Alcohol
Caneen.
Concen.
Ferment. output
output
Ferment.
(hours)
(g/100 ml)
(Vol.%)
(%)
(g/100 ml/hr)
(hours)
(g/100 mi)
( V o l. % )
(%)
a number of modifications and changes none of which
entails any departure from the spirit and scope of the
(g/100 ml/hr)
present
2 hrs
2hrs
invention
as
defined
in
the
hereto
appended
claims.
claims.
What is
is claimed
claimed is:
What
is:
This time point represents the end of the introduction of
This time point represents the end of the introduction of
10
10
the fresh
fresh mash.
mash.
the
i. In a process for the production of vinegar with an
acetic acid concentration of more than 12 g/100 ml by
means of a single-stage submerged fermentation of al
cohol-containing mashes in successive fermentation
periods, in each of which a portion of the finished vine
gar is extracted from the fermentation tank and replaced
by a like quantity of fresh mash having an acetic acid
concentration of up to 2 g/100 ml, an alcohol concen
l. In a process for the production of vinegar with an
acetic acid concentration of more than 12 g/100 mi by
means of a single-stage submerged fermentation of al­
cohol-containing
Total
Total
Time
Time
Acetic Acid
Acid
Acetic
Alcohol
Alcohol
Concen.
Concen.
(hours)
(g/100 ml)
(Vol.%)
(%)
hrs
33 hrs
5 hrs
19
19 hrs
hrs
11.03
1.03
13.45
13.45
14.30
14.30
3.60
3.60
1.05
1.05
0.20
0.2O
(hours)
15 hrs
(g/100 mi)
( V o l. % )
(%)
Ferment. output
output
Ferment.
15
15
(g/100 ml/hr)
(g/100 ml/hr)
4.63
4.50
14.50
4.50
of more than 12.5%;
successive fermentation periods
mash were introduced into the tank, as set forth above.
of
The fermentation periods in Example II were so in­
terlinked that every 19 hours it was possible to extract
25
25
30
30
acetic
acid
and
alcohol
concentrations
of the
added
fresh
mash
with
the
fermenting liquid remaining in the tank, the resul­
35
35
tant
acetic
acid
concentration
of the
augmented
contents of the tank is more than 9 g/100 ml and
less than 13 g/100 mi, and concomitantly the resul­
highest possible productivity. In addition, with the utili
tant alcohol concentration of the augmented con­
zation of these smaller fermentation periods the princi­
tents of
the tank
tank is
is less
than 4
4 vol.%
vol.% and
and more
than
tents
of the
less than
more than
40
a continuous operation, is retained, namely that the
2.5 vol.%; and
2.5 vol.%; and
(c) conducting each of the successive fermentation
periods at an aeration rate sufficient to provide a
the
(c) conducting each
increased alcohol
alcohol concentration
concentration and
and reduced
acetic acid
acid
increased
reduced acetic
of the successive fermentation
periods at an aeration rate sufficient to provide a
concentration achieved upon each introduction of fresh
mash stimulate the rate of reproduction of the vinegar
maximum hourly increase in acidity of about 0.17
concentration achieved upon each introduction of fresh
maximum hourly increase in acidity of about 0 . 1 7
mash stimulate the rate of reproduction of the vinegar
bacteria.
bacteria.
having
successive fermentation periods, by virtue of the
highest possible productivity. In addition, with the utili­
that
extraction of said quantity of finished vinegar and
to replace the same, a like quantity of fresh mash
having acetic acid and alcohol concentrations
which are so chosen that, at the start of each of the
successive fermentation periods, by virtue of the
commingling of the added fresh mash with the
fermenting liquid remaining in the tank, the resul
tant acetic acid concentration of the augmented
contents of the tank is more than 9 g/100 ml and
less than 13 g/100 ml, and concomitantly the resul
tant alcohol concentration of the augmented con
commingling
the entire time at ful! efficiency and thus provides the
namely
about
which are so chosen that, at the start of each of the
By virtue of the steps of the present invention, the
negative influences of the mash introduction stage and
pal advantage of a semi-continuous operation, vis-a-vis
between
extraction of said quantity of finished vinegar and
By virtue of the steps of the present invention, the
zation of these smaller fermentation periods the princi
pal advantage of a semi-continuous operation, vis-a-vis
constituting
to replace the same, a like quantity of fresh mash
negative influences of the mash introduction stage and
the lack of oxygen on the metabolism of the vinegar
vinegar,
mentation tank;
ity to 168%.
the lack of oxygen on the metabolism of the vinegar
the entire time at full efficiency and thus provides the
finished
20% and
and less
40% of
of the
the contents
contents of
of the
fer­
20%
less than
than 40%
the fer
(b) introducing into the fermentation tank, after the
ity to 168%.
bacteria are
are so
so reduced
that the
fermenter runs
almost
bacteria
reduced that
the fermenter
runs almost
the
(b) introducing into the fermentation tank, after the
efficiency of 1149 liters of alcohol per 24 hours. Via-a­
it was possible to achieve an increase of the productiv-
prior to
mentation tank;
6500 liters of vinegar with an acetic acid concentration
of 14.30 g/100 mi, which corresponds to a fermentation
1,101,560, therefore,
and
introduction of fresh mash into the tank, a quantity
mash were introduced into the tank, as set forth above.
The fermentation periods in Example II were so in
terlinked that every 19 hours it was possible to extract
6500 liters of vinegar with an acetic acid concentration
of 14.30 g/100 ml, which corresponds to a fermentation
efficiency of 1149 liters of alcohol per 24 hours. Via-avis the process of British Pat. No. 1,101,560, therefore,
it was possible to achieve an increase of the productiv
the improvement comprising the steps of:
(a) extracting from the tank, at the end of each of the
successive fermentation periods and prior to the
introduction of freshmash into the tank, a quantity
of finished vinegar, constituting between about
the improvement .comprising the steps of:
(a) extracting from the tank, at the end of each of the
extracted and immediately thereafter 6500 liters of fresh
retained,
gar is extracted from the fermentation tank and replaced
tration of more than 10 vol.%, and a total concentration
At this point in time again 6500 liters of vinegar were
is
fermentation
tration of more than 10 vol.%, and a total concentration
of more than 12.5%;
At this point in time again 6500 liters of vinegar were
extracted and immediately thereafter 6500 liters of fresh
operation,
successive
concentration of up to 2 g/100 ml, an alcohol concen­
0.20
0.20
0.21
0.21
14.50
20
20
a continuous
in
by a like quantity of fresh mash having an acetic acid
14.63
vis the process of British Pat. No.
mashes
periods, in each of which a portion of the finished vine­
g/100 ml to about 0.21 g/100
ml.
k
is
g/100 mi to about 0.21 g/100 mi.
45
45
50
50
55
55
60
60
65
65
*
*
*
*
*
·
