Title: Continuous microbiological brewing of fruit vinegar
Application Number: 85104280 Application Date: 1985.05.31
Publication Number: 1005294 Publication Date: 1986.11.26
Approval Pub. Date: Granted Pub. Date:
International Classifi-cation: C12J1/02
Applicant(s) Name: Shi Daiguang Address:
Inventor(s) Name:
Attorney & Agent: ZHANG HENGKANG
Abstract:
     Fermentation of fruit juice by microorganism gives fruit wine. The wine is immediately put to fermt again obtaining fruit vinegar. First of all grape wine spawn and acetobacter are cultivated or habituated separately to form fixed cell suspend solutions. These solutions are then treated with embedding materials, such as sodium alginate or carrageen, thus forming embedding agents. They are again put separately into two bioreactors and then the continuaus production of vinegar runs forward. This process cuts down 5-6 times of the current production period and obtains high quality vinegar. Furthermore it can saves a lot of equipments and buildings and also brings about conditions for automatic production.
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