METHOD FOR PRODUCING BIOCHEMICAL ALCOHOLIC VINEGAR

METHOD FOR PRODUCING BIOCHEMICAL ALCOHOLIC VINEGAR

Method for producing biochemical alcoholic vinegar provides growing producer in the nutrient medium, which includes ethyl alcohol, acetic acid, mineral salts and biostimulant, oxidization of ethyl alcohol in the conditions of aeration, selection of 50 % of finished product with subsequent addition o...

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Bibliographische Detailangaben
Hauptverfasser: OLIINICHUK SERHII TYMOFIIOVYCH, LEVANDOVSKYI LEONID VIKTOROVYCH, PROTSAN NATALIIA VIKTORIVNA, ARTIUKHOVA ALLA MYKOLAIVNA, VAKULENKO VOLODYMYR OLEKSIIOVYCH
Format: Patent
Sprache:eng
Schlagworte:
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
ITS PREPARATION
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
SPIRITS
VINEGAR
WINE
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Beschreibung
Zusammenfassung:Method for producing biochemical alcoholic vinegar provides growing producer in the nutrient medium, which includes ethyl alcohol, acetic acid, mineral salts and biostimulant, oxidization of ethyl alcohol in the conditions of aeration, selection of 50 % of finished product with subsequent addition of the same amount of fresh nutrient medium and adjustment of alcohol concentration in the fermenting medium. The fresh nutrient medium is added at equal doses in the first 9 hours of fermentation with an interval of 3 hours. At that, the nutrient medium contains yeast extract as biostimulant, moreover, the yeast extract is additionally brought to the fermenting medium in 12 and 40 hours of fermentation at an amount of 0.5 % of volume of fermenting medium.