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European Food Research and Technology

, Volume 213, Issue 1, pp 62–66 | Cite as

Influence of fermentation temperature on semi-continuous acetification for wine vinegar production

  • Giuseppe Fregapane
  • Hipólito Rubio-Fernández
  • María Salvador
Original paper

Abstract.

This paper describes semi-continuous acetic acid fermentations for wine vinegar production performed isothermally and using temperature gradients in order to determine the influence of temperature on this industrial biotransformation. Acetifications were conduced in 6- to 100-l reactors. Overall process productivity improved about 15–20% using a temperature gradient. An initial temperature of 32 °C was employed until the product concentration reached 90–95 g/l/h. Thereafter, the temperature was gradually reduced to 30 °C until the end of the production cycle. Under these operating conditions, the 100-l acetator yielded an overall productivity of 1.84±0.03 g/l/h, a maximum acetification rate of 2.10±0.02 g/l/h, a 94.3±0.4% process yield, and a final acetic acid concentration of 116.0±0.9 g/l.

Wine vinegar Acetic acid fermentation Fermentation temperature 

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Copyright information

© Springer-Verlag 2001

Authors and Affiliations

  • Giuseppe Fregapane
    • 1
  • Hipólito Rubio-Fernández
    • 1
  • María Salvador
    • 1
  1. 1.University of Castilla-La Mancha, Faculty of Chemistry, Department of Food Technology, Avda Camilo José Cela 10, 13071 Ciudad Real. Spain

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