TURNKEY VINEGAR PLANTS

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Scope of Supply:
Acetators of all size and capacities
Nutrients
Nutrient Dosing Systems
Alcohol - Water Mixers
Exhaust Air Scrubbers
Alcohol Probes
Fermentation Controls Systems
Turn Key Plants
Pilot Acetators
Acid Proof Rotary Pumps
Air Impulse Mixers
Laboratory Instruments

Raw material containing ethyl alchohol such as wine, malt beer or distilled alcohol are basic products for vinegar production. The process is accomplished by special bacteria Acetobacter convert the alcohol to acetic acid using oxygen from the air.

During the past fifty years, more than 700 Frings vinegar plants worldwide have been designed and installed or modernized and adapted to the very latest standards of fermentation technology to ensure cost-effective production. Both the experienced vinegar producer and the newcomer to the business profit equally from our know-how and practical experience.

The acidity of vinegar produced by the standard process is 9 to 15%; the single stage high strength process developed by Frings allows the production of vinegar up to 19% acidity. A special process management system including the controlled addition of alcohol facilitates the gradual increase of the total concentration.

The dual stage high strength process has been developed by Frings to produce biological vinegars of 20% and higher. Two acetators of different sizes are used. In the donor acetator, acetic acid bacteria are cultured and brought to a medium total concentration. In the acceptor acetator, the final total concentration is reached using the bacterial culture from the donor.

Special nutrients which guarantee ideal nutrition for the bacteria and a safe and economical conversion have been developed, and are available from Frings.