ABSTRACT
Argyro Bekatorou
Chapter Author:
Argyro Bekatorou (https://orcid.org/0000-0001-9047-8195" xmlns:xlink="https://www.w3.org/1999/xlink">https://orcid.org/0000-0001-9047-8195)
In this chapter the mainstream industrial vinegar production processes and acetators are highlighted and described, with special reference to the modern submerged acetification systems. Useful information for the manufacturers and the public is also provided on currently commercially available consumables and auxiliary materials (fermentation nutrients, clarification/fining, and stabilization agents). The information was mainly retrieved from the World Wide Web (based on information availability and accessibility, or randomly selected) and includes product specifications, intended uses, application instructions, and (claimed) advantages, as offered by the respective commercial providers in the form of technical data sheets. Finally, an example of a current industrial process for vinegar production from raisins or raisin finishing side-streams is described, including raw material extraction, alcoholic fermentation, submerged acetification, and post-fermentation treatments.
