Slide Presentasi Fermentasi Asam Cuka

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The Usage of Vinegar

Bottled

Dressings &

Sauces

Pickles

Mustard

Other Processed

Foods

Tomato Products

Other

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Balsamic

Distilled

Malt

Wine

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Formation of vinegar

Acetic acid bacteria well know for their ability

to spoil wines because

they can produce

large amounts of acetic acid from ethanol

.

(Joyeux

et al

, 1984)

Acetic acid bacteria

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“

Characteristic of Acetic Acid Bacteria

▸ _{Gram-negative}

▸ _{Ellipsoidal to rod-shaped cells}

▸ _Aerobic

(

Bergey’s

Manual of Systematic Bacteriology)

▸ _{Acid tolerant}

▸ _{Utilize ethanol as thei energy source}

▸ _{Non pathogenic}

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Chemical reaction and Formulation

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ORLEANS

Method

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Drill a hole

Adding fresh vinegar

Bacteria settle into the liquid

Formation of GSL

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Solution Volume Setup

Process Timing

Temperature setup

1 Gallons = 30k-35k Btu

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Generator Mash Preparation

GM 1 mash [16000 gallon (72738L)] GM 2 mash [5 gallon (22.731L)]

13500 gallon (61372L) process water 4.22 gallon (19.18L) distill water

150 gallon (682L) 10% filter vinegar 0.047 gallon (0.214L) 10% filter vinegar

2144 gallon (9747L) 190 proof alcohol 0.67 gallon (3.05L) 190 proof alcohol

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How about filtration?

MASH

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Vinegar Qualities

OTHER GASES

Citric acid

Tartaric acid

Malic acid

Lactic acid

Acetoin

Ethyl acetate

Btyrocaltone

Meso-2,3 Butanediol

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10 ml vinegar solution

Adding dry phenolphthalein (0,002 gram)

Adding 1 N NaOH

Result

pH and Titratable Acidity

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MAPS

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$200

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