Persimmon Vinegar Production from Brewed Presimmon Using a Horizontal Rotary Drum Reactor.

Suenaga, Hikaru; Furuta, Masanori; Ohta, Shumei; Yamaguchi, Tsuyoshi; Yamashita, Sumitaka

doi:10.3136/nskkk1962.40.275

“…Although vinegar, as commonly used in the western world, is in general produced from white and red wine [2], around the world whole varieties of vinegars are made, such as from tropical fruits [4], bamboo [5], rice [6], whey [7], persimmon [8], malt [9], and bee's honey [10], just as a short list. According to a widely-read book by Orey [11], it would seem that vinegar is a kind of universal panacea, able to care just about everything.…”

mentioning

confidence: 99%

Horam nonam exclamavit: sitio. The trace proteome of your daily vinegar

Girolamo

¹

,

D’Amato

²

,

Righetti

³

2011

Journal of Proteomics

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Vinegar

Webb

¹

2000

Kirk-Othmer Encyclopedia of Chemical Technology

0

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Vinegar is a dilute (4–10%) water solution of acetic acid plus other organic and mineral constituents which vary greatly with the source material from which the vinegar comes. Acetobacter catalyzes oxidation of ethanol to acetic acid. Ethanol comes from Saccharomyces fermentation of sugary plant materials and from solutions of hydrolyzed starch. Ethanol also is synthesized from petroleum or other basic raw materials. Prehistoric vinegars likely came from ambient microorganisms contacting sugary solutions such as diluted honey. Pasteur found in the mid‐nineteenth century that microorganisms were responsible for both alcoholic and acetous conversions, and modern technology has made possible the wide range of vinegars available today. Traditional Balsamic and Orleans types, with their complex and estery odors, are appreciated for table use, as are the simpler, less costly types produced by generator and submerged culture techniques. Many of these depend upon added herbs and spices for complexing the simple acid taste. For industrial and pickling purposes, very highly concentrated vinegars are available. Techniques of vinegar production parallel those used in processing other clear liquid foods. Crushing, pressing, fermenting, heating, cooling, centrifuging, filtering, clarifying, stabilizing, blending, pasteurizing, and filling into bottles are the principal steps involved. Since vinegars are quite acid, contacting equipment must be stainless steel, plastic, glass, or wood.

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Vinegar

Webb

¹

,

Staff²

2007

Kirk-Othmer Encyclopedia of Chemical Technology

1

0

View full text Add to dashboard Cite

Vinegar is a dilute (4–10%) water solution of acetic acid plus other organic and mineral constituents which vary greatly with the source material from which the vinegar comes. Acetobacter catalyzes oxidation of ethanol to acetic acid. Ethanol comes from Saccharomyces fermentation of sugary plant materials and from solutions of hydrolyzed starch. Ethanol also is synthesized from petroleum or other basic raw materials. Prehistoric vinegars likely came from ambient microorganisms contacting sugary solutions such as diluted honey. Pasteur found in the mid‐nineteenth century that microorganisms were responsible for both alcoholic and acetous conversions, and modern technology has made possible the wide range of vinegars available today. Traditional Balsamic and Orleans types, with their complex and estery odors, are appreciated for table use, as are the simpler, less costly types produced by generator and submerged culture techniques. Many of these depend upon added herbs and spices for complexing the simple acid taste. For industrial and pickling purposes, very highly concentrated vinegars are available. Techniques of vinegar production parallel those used in processing other clear liquid foods. Crushing, pressing, fermenting, heating, cooling, centrifuging, filtering, clarifying, stabilizing, blending, pasteurizing, and filling into bottles are the principal steps involved. Since vinegars are quite acid, contacting equipment must be stainless steel, plastic, glass, or wood. Vinegar sales have increased 29% from 1993 to 2003. Overall nonfood applications increased 131% between 2004–2005. Vinegar is not only used for culinary applications, but for medicinal, cleaning personal care, and agricultural applications.

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Persimmon Vinegar Production from Brewed Presimmon Using a Horizontal Rotary Drum Reactor.

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Horam nonam exclamavit: sitio. The trace proteome of your daily vinegar

Horam nonam exclamavit: sitio. The trace proteome of your daily vinegar

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