Process for the production of vinegar with high acetic acid concentration
Patent 4378375 Issued on March 29, 1983. Estimated Expiration Date: 
October 10, 2000. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
October 10, 2000. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References 3445245 3779868 Two stage process for the production of vinegar with high acetic acid concentration Production of vinegar with high acetic acid concentration Patent #: 4282257 InventorsAssigneeApplicationNo. 06/196087 filed on 10/10/1980US Classes:426/17, Preparation of vinegar435/140Acetic acidExaminersPrimary: Jones, Raymond N.Assistant: Curtin, Elizabeth J. Attorney, Agent or FirmInternational ClassC12J 1/00 (20060101)Foreign Application Priority Data1979-10-11 JPAbstractVinegar having an acetic acid concentration higher than 20 percent weight by volume is produced in a submerged fermentation by maintaining the temperature of a fermenting broth at 27°-32° C. until the acetic acid concentration of the fermenting broth (after the initiation of fermentation) reaches 12-15 percent weight by volume. Then the temperature of the fermenting broth is lowered by 0.5° C. to 2° C. Fermentation is continued at the lower temperature until the concentration of acetic acid increases by between 0.05 to 2 percent weight by volume. At this time, the temperature is again reduced by from 0.5° C. to 2° C. The fermentation is continued, with subsequent temperature reductions of from 0.5° C. to 2° C. each time that the concentration of acetic acid in the fermentation broth increases by 0.05 to 2 percent weight by volume over the highest concentration found in the course of the fermentation at the preceeding temperature stage, until the desired concentration of acetic acid is obtained. However, at no time is the temperature of the fermenting broth allowed to fall below 20° C. |
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