Question

Explain quick vinegar method with diagram.....

Answer 1

Vinegar is a liquid consisting of about 5–20% acetic acid (CH3COOH), water, and other trace chemicals, which may include flavorings. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. Vinegar is now mainly used as a cooking ingredient, or in pickling. As the most easily manufactured mild acid, it has historically had a great variety of industrial, medical, and domestic uses, some of which (such as its use as a general household cleaner) are still commonly practiced today.

Commercial vinegar is produced either by a fast or a slow fermentation process. In general, slow methods are used in traditional vinegars where fermentation proceeds slowly over the course of a few months or up to a year. The longer fermentation period allows for the accumulation of a non-toxic slime composed of acetic acid bacteria. Fast methods add mother of vinegar (bacterial culture) to the source liquid before adding air to oxygenate and promote the fastest fermentation. In fast production processes, vinegar may be produced between 20 hours to three days.

The conversion of ethanol (CH3CH2OH) and oxygen (O2) to acetic acid (CH3COOH) takes place by the following reaction:

CH3CH2OH + O2 → CH3COOH + H2O

Quick Vinegar Method :
It occurs when there is a lack or low level of alcohol. It occurs more frequently in submerged fermentations that in the trickle processes. The three methods used for the production of vinegarare the Orleans Method (also known as the slow method), the Trickling (or quick) Method and Submerged Fermentation.

Answer 2

Quick vinegar method

Because the Orleans process is slow, other methods have been adapted to try and speed up the process. The German method is one such method. It uses a generator, which is an upright tank filled with beech wood shavings and fitted with devices which allow the alcoholic solution to trickle down through the shavings in which the acetic acid bacteria are living. The tank is not allowed to fill as that would exclude oxygen which is necessary for the fermentation. Near the bottom of the generator are holes which allow air to be drawn in. the air rises through the generator and is used by the acetic acid bacteria to oxidise the alcohol. This oxidisation also releases considerable amounts of heat which must be controlled to avoid causing damage to the bacteria.