The acetic fermentation process of white wine vinegar / Procedeul de fermentație acetică a oțetului din vin alb

Abstract

The invention relates to the food industry, and in particular to a method of acetic acid fermentation of white wine vinegar using a substrate from walnut and hazelnut shells. In the proposed method, according to the invention, the shells are washed and dried at a temperature of T=+32±2 ° C for 48 hours. The resulting filler is soaked in a starter culture in a ratio of 1: 3, which consists of raw wine vinegar, for 48 hours at a temperature of 20 ± 2 ° C, to implant the acetic bacteria on the substrate surface. After aging, the substrate is drained and replaced with white wine in a ratio of 1: 4 to carry out acetic acid fermentation Advantages: 1. Increases the contact area of bacteria with liquid; 2. Reducing the time of obtaining the natural vinegar; 3. Allows to achieve a white wine vinegar with improved organoleptic characteristics;