Best Scientist

1 1.1

VINEGAR Introduction

Vinegar is a liquid produced from the fermentation of ethanol in a process that yields its key ingredient, acetic acid. The acetic acid concentration ranges typically from 4 to 8 percent by volume for table vinegar [1] (typically 5%) and higher concentrations for pickling (up to 18%). Natural vinegars also contain smaller amounts of tartaric acid, citric acid, and other acids. Vinegar is an important preservative and condiment and it is being produced since centuries. It is produced through the action of acetic acid bacteria on dilute solutions of ethyl alcohol derived from yeast fermentation. It is also produced from fermented cider, fruit juices or other fermented alcoholic solutions derived from barley malt, hydrolysed cereals and starches. There are many manufacturers producing synthetic vinegar but not much who produce from fruits. This note considers production of vinegar from fruits. Slow methods are generally used with traditional vinegars and fermentation proceeds slowly over the course of weeks or months. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria and soluble cellulose, known as the mother of vinegar. Fast methods add mother of vinegar (i.e. bacterial culture) to the source liquid and then add air using a venturi pump system or a turbine to promote oxygenisation to give the fastest fermentation. In fast production processes, vinegar may be produced in a period ranging between 20 hours and three days. 1.2 Objective

The primary objective of the model report is to facilitate the entrepreneurs in understanding the importance of setting up unit of vinegar. This model report will serve as guidance to the entrepreneurs on starting up such a new project and basic technical knowledge for setting up such a facility. 1.3 Raw Material Availability

The all-important raw material will be fruits. Many fruits are grown round the year and availability would not be a...