In the biological production of vinegar, acetic acid is derived from ethanol using acetic acid bacteria (Acetobacter). Naturally Acetobacter lives on the surface of fruits together with yeasts. The ethanol produced by the yeast cells is oxidized by the acetic acid bacteria using the oxygen from the surrounding air. To produce vinegar in liquid form, oxygen has to be distributed to the bacterial cell. In modern vinegar production units aerators (turbines) are used to introduce fine air bubbles into a fermentation tank (Fermenter / Acetator) to allow the strictly aerobic bacteria to survive in a submerged culture.
Cross flow filtration involves mainly micro-porous hollow fiber membranes. The raw vinegar is conducted at high speed diagonally to the membrane surface thus preventing the spontaneous formation of a coating. The constant flow ensures a clean surface of the membrane which is essential for a high, stable filtration performance.
We aim for the start-up of complete fermentation facilities. The training of your employees is part of our offer, just like our after-sales service.