method". This method will take the cuvee to bottle for secondary fermentation, which allows for the additional complexity, but then will transfer the wine out of the individual bottles into a larger tank after it has spent the desired amount of time on yeast. VINEGAR PRODUCTION Oxidative fermentation Vinegar is produced by a second fermentation of beer, cider, or wine. The second fermentation is aerobic and dependent on a mixed culture of , including Acetobacter A. scheutzenbachii, A. In the presence of oxygen, these bacteria convert alcohol to acetic acid curium, and A. orleanse. by the following route: Alcohol (ethanol)-------› acetic acid acetaldehyde------› Given sufficient oxygen, these bacteria can produce vinegar from a variety of alcoholic foodstuffs. Commonly used feeds include , , and fermented , , , or mashes. The overall chemical reaction facilitated by these bacteria is: C2H5OH + O2 CH3COOH + H2O → One of the first modern commercial processes was the "fast method" or "German method", first practised in Germany in 1823. In this process, fermentation takes place in a tower packed with wood shavings or . The alcohol-containing feed is trickled into the top of the tower, and fresh supplied from the bottom by either natural or forced . The improved air supply in this process cut the time to prepare vinegar from months to weeks. Nowadays, most vinegar is made in submerged tank , first described in 1949 by Otto Hromatka and Heinrich Ebner. In this method, alcohol is fermented to vinegar in a continuously stirred tank, and oxygen is supplied by bubbling air through the solution. Using modern applications of this method, vinegar of 15% acetic acid can be prepared in only 24 hours in batch process, even 20% in 60-hour fed-batch process. Anaerobic fermentation Species of , including members of the genus , can convert sugars to acetic acid directly, without using ethanol as an intermediate. The overall chemical reaction conducted by these bacteria may be represented as:
method". This method will take the cuvee to bottle for secondary fermentation, which allows for the additional complexity, but then will transfer the wine out of the individual bottles into a larger tank after it has spent the desired amount of time on yeast. VINEGAR PRODUCTION Oxidative fermentation Vinegar is produced by a second fermentation of beer, cider, or wine. The second fermentation is aerobic and dependent on a mixed culture of Acetobacter , including A. scheutzenbachii, A. curium, and A. orleanse. In the presence of oxygen, these bacteria convert alcohol to acetic acid by the following route: Alcohol (ethanol)-------› acetaldehyde------› acetic acid Given sufficient oxygen, these bacteria can produce vinegar from a variety of alcoholic foodstuffs. Commonly used feeds include , , and fermented , , , or mashes. The overall chemical reaction facilitated by these bacteria is: C2H5OH + O2 → CH3COOH + H2O One of the first modern commercial processes was the "fast method" or "German method", first practised in Germany in 1823. In this process, fermentation takes place in a tower packed with wood shavings or . The alcohol-containing feed is trickled into the top of the tower, and fresh supplied from the bottom by either natural or forced . The improved air supply in this process cut the time to prepare vinegar from months to weeks. Nowadays, most vinegar is made in submerged tank , first described in 1949 by Otto Hromatka and Heinrich Ebner. In this method, alcohol is fermented to vinegar in a continuously stirred tank, and oxygen is supplied by bubbling air through the solution. Using modern applications of this method, vinegar of 15% acetic acid can be prepared in only 24 hours in batch process, even 20% in 60-hour fed-batch process. Anaerobic fermentation Species of , including members of the genus , can convert sugars to acetic acid directly, without using ethanol as an intermediate. The overall chemical reaction conducted by these bacteria may be represented as: