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Principle:
The concentrations (acidity/alcohol) remain constant throughout the whole process, i.e. the alcohol concentration is maintained constantly at approx. 0.3 %, whereas the acidity is at its maximum.
Note: The acidity level in this process is permanently high; therefore, the maximum total concentration of the mash should not exceed 9 % - 10 %.
Start-up:
Fill the Acetator with starter mash. Depending on the total concentration, the alcohol content of the mash should be between 3 % and 4 % during the start-up phase. The amount of nutrients to be added is based on the total amount of liquid contained in the fermenter. To add inoculation vinegar, make sure that the fermenter temperature is at least 27 °C (80.6 °F). The higher alcohol content at the beginning of the start-up phase is needed to increase bacteria growth, or to achieve a higher acidification rate. Like for normal batch operation, the fresh air intake should be reduced to 20 %-30 % of the normal intake during the time without fermentation activity by opening the recirculated air valve. The first fermentation activity is generally reported after approx. 5 days.
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