VINEGAR MAKING

VINEGAR MAKING VINEGAR MAKING Acetic acid Acetic acid

VINEGAR MAKING VINEGAR MAKING Acetic acid Acetic acid Vinegar Vinegar zLegally means acetic acid product Legally means acetic acid product made from apples (like wine is made from apples (like wine is from grapes) from grapes) zTo be legal, vinegars in US must To be legal, vinegars in US must contain a minimum of 4% of contain a minimum of 4% of acetic acid acetic acid Different countries Different countries -different starting different starting materials materials z Continental Europe Continental Europe -grape wines grape wines z Great Britain Great Britain - malt z Hawaii and Far East Hawaii and Far East - pineapple pineapple z USA -apple Alcoholic Fermentation Alcohol O 2 VINEGAR IMITATION VINEGAR IMITATION VINEGAR z In late 1800s chemist learned how to In late 1800s chemist learned how to make acetic acid make acetic acid z Manufacturers added water to reduce Manufacturers added water to reduce strength to 5%, colored it and sold is as a strength to 5%, colored it and sold is as a vinegar vinegar z Imitation vinegar is still manufactured and Imitation vinegar is still manufactured and by law the label must state that is diluted by law the label must state that is diluted acetic acid acetic acid Acetic acid (fermentation?) Acetic acid (fermentation?) z 2CH 3CH 2OH + O 2 = 2CH 3COOH + 2H COOH + 2H 2 0 z Ethanol 92g/mol Ethanol 92g/mol z Acetic acid 120 g/mol Acetic acid 120 g/mol z Theoretical yield (120/96) x 100 = 130% Theoretical yield (120/96) x 100 = 130% z Practical yield ~ 120% Practical yield ~ 120% Acetic acid bacteria Acetic acid bacteria z obligatory aerobic obligatory aerobic z nitrogen nitrogen -fixing bacteria fixing bacteria z known for producing acid as a result of known for producing acid as a result of metabolic processes metabolic processes z Acetobacter Acetobacter aceti FERMENTED VINEGAR FERMENTED VINEGAR z Made from good alcohol (wine, beer) that Made from good alcohol (wine, beer) that is fermented using acetic bacteria that is fermented using acetic bacteria that convert alcohol to acetic acid convert alcohol to acetic acid z Process can be controlled by using great Process can be controlled by using great care in cleanliness and introducing chosen care in cleanliness and introducing chosen yeast (wine) and bacteria (vinegar) to yeast (wine) and bacteria (vinegar) to obtain good quality every time obtain good quality every time Methods of making vinegar Methods of making vinegar z SLOW z Home making Home making z Orleans process z RAPID z The generator system The generator system z Submerged Submerged fermentation system fermentation system (bubble method) Orleans process (bubble method) Better flavor of vinegar WINE VINEGAR WINE VINEGAR z Wine that usually contains 11 Wine that usually contains 11 -12% alcohol 12% alcohol must be diluted to 5.5 must be diluted to 5.5 -7% alcohol before 7% alcohol before using it to make vinegar using it to make vinegar z Vinegar should contain at least 5% acetic Vinegar should contain at least 5% acetic acid to as required for preserving and acid to as required for preserving and pickling pickling MAKING WINE VINEGAR MAKING WINE VINEGAR z Utensils Utensils z Use glass, stainless still, enamel. Vinegar Use glass, stainless still, enamel. Vinegar leaches molecules from iron and aluminum leaches molecules from iron and aluminum z Sanitize utensils Sanitize utensils z Everything that will touch vinegar should be Everything that will touch vinegar should be sanitized. Soak everything for 20 minutes in a sanitized. Soak everything for 20 minutes in a solution of 2 tablespoons chlorine laundry solution of 2 tablespoons chlorine laundry bleach to 1 gallon of water bleach to 1 gallon of water MAKING VINEGAR MAKING VINEGAR z Dilute wine to 5.5 Dilute wine to 5.5 -7% alcohol with water 7% alcohol with water z Fill sterilized containers with about 2/3 full Fill sterilized containers with about 2/3 full z Add bacteria cultures Add bacteria cultures z Leaving wine exposed to air may sometimes star the Leaving wine exposed to air may sometimes star the process, but is very risky because some other process, but is very risky because some other organisms may grow organisms may grow z It is recommended to order pure cultures of bacteria It is recommended to order pure cultures of bacteria sometimes called mother of vinegar sometimes called mother of vinegar z They can be purchased in any store that supplies They can be purchased in any store that supplies wine making equipment. It usually comes like a clear wine making equipment. It usually comes like a clear liquid in the jar liquid in the jar MAKING VINEGAR MAKING VINEGAR z Cover the container with a cloth to keep Cover the container with a cloth to keep the insects out while allowing air to freely the insects out while allowing air to freely reach the stock reach the stock z Two factors require special attention when Two factors require special attention when making vinegar at home: making vinegar at home: z Oxygen supply Oxygen supply z Temperature Temperature TEMPERATURE TEMPERATURE z Between 80 Between 80 -85 F is ideal 85 F is ideal z Low or fluctuating temperatures slow the Low or fluctuating temperatures slow the process process z High temperatures will kill bacteria High temperatures will kill bacteria FORMATION OF THE FILM FORMATION OF THE FILM z After some time an acetic acid film called After some time an acetic acid film called “mother “ will form will form z It should not be disturbed It should not be disturbed z It often becomes heavy enough to fall, in It often becomes heavy enough to fall, in such case remove it and discard it. such case remove it and discard it. VINEGAR VINEGAR z Living bacteria are in the liquid Living bacteria are in the liquid z They can be used to start the new batch They can be used to start the new batch of vinegar so it is not necessary to of vinegar so it is not necessary to purchase new starter bacteria purchase new starter bacteria z Full fermentation will take 3 Full fermentation will take 3-4 weeks 4 weeks PRESERVING VINEGAR PRESERVING VINEGAR z Filter vinegar through a layer of cheese cloth to remove formed film-mother of vinegar, before pasteurization z Heat vinegar before pouring it into sterilized bottles z Bottle and place in hot water bath z In both cases the temperature of the vinegar must reach at least 140F and should not exceed 160F and should be held at that temperature for at least 30 minutes z Stored vinegar will stay in excellent condition almost indefinitely if it is pasteurized AGING VINEGAR AGING VINEGAR z Vinegar has a strong, sharp bite when it is just made z It becomes mellow when aged z It usually lasts 6 months or longer when stored at cool, steady temperature (50-60 F) z This undisturbed rest also allows suspended solids to fall, making the vinegar clear and bright z Once vinegar is ready it should be kept away from oxygen because acetic acid could be converted into water and carbon dioxide FLAVORED VINEGAR FLAVORED VINEGAR z Flavoring can be added to homemade Flavoring can be added to homemade vinegar just before bottling vinegar just before bottling z Some additives can include: garlic, ginger, Some additives can include: garlic, ginger, or any combination of dried fresh herbs or any combination of dried fresh herbs z Place flavoring material in a small Place flavoring material in a small cheesecloth bag and suspend in vinegar cheesecloth bag and suspend in vinegar until the desired strength is reached until the desired strength is reached z It will take approximately 4 days, except It will take approximately 4 days, except for garlic which takes only 1 day for garlic which takes only 1 day Orleans process Orleans process z Wine or cider is fermented in wooden barrels or covered vats Wine or cider is fermented in wooden barrels or covered vats z There are screened air vents located in the top part of the There are screened air vents located in the top part of the container. container. z Vents are screened to prevent Drosophila Vents are screened to prevent Drosophila z A starter culture is put into the container, and the fermentatio A starter culture is put into the container, and the fermentation is continued until the is continued until the acetification acetification is complete is complete z About 3/4 of the vinegar will be drawn off and replaced with About 3/4 of the vinegar will be drawn off and replaced with fresh wine or other fermentable liquid. fresh wine or other fermentable liquid. z The process will keep repeating itself as long as quality vinega The process will keep repeating itself as long as quality vinegar can still be produced. can still be produced. z This process is very slow (sev This process is very slow (several weeks) and is usually done eral weeks) and is usually done in small batches. in small batches. Orleans process Orleans process Rapid -generator process generator process (Schutzenbach Schutzenbach ) z Fermentation is done in a container that consists of two Fermentation is done in a container that consists of two chambers. chambers. z The larger (upper) chamber is packed with solid materials The larger (upper) chamber is packed with solid materials almost to the top (wood shavi almost to the top (wood shavings, corncobs etc.) (bacteria ngs, corncobs etc.) (bacteria attach to it) attach to it) z The upper chamber is separated from the lower chamber by The upper chamber is separated from the lower chamber by a screen. a screen. z Air is injected & blown upward through the screen and Air is injected & blown upward through the screen and through the solid materials, & the air escapes through the through the solid materials, & the air escapes through the top. z The fermenting liquids are distributed evenly over the top of The fermenting liquids are distributed evenly over the top of the material, & allowed to percolate through the material. the material, & allowed to percolate through the material. z The resulting liquid is then pumped back to the top & The resulting liquid is then pumped back to the top & recirculated recirculated until the alcohol content is reduced to 1/2 until the alcohol content is reduced to 1/2 percent. percent. z The vinegar is drawn off and fresh alcoholic solution is The vinegar is drawn off and fresh alcoholic solution is added. Frings acetator acetator or generator or generator Submerged culture fermentation Submerged culture fermentation (bubbling) (bubbling) z First was developed during World war II First was developed during World war II for the production of penicillin for the production of penicillin z Tiny bubbles of air are pass through the Tiny bubbles of air are pass through the solution of ethanol solution of ethanol z Agitated by propellers, dispersing cells of Agitated by propellers, dispersing cells of acetic acid bacteria acetic acid bacteria Essentials for vinegar generator Essentials for vinegar generator z Must provide for the introduction of fresh Must provide for the introduction of fresh substrate without disturbing the content of substrate without disturbing the content of alcohol or the surface growth alcohol or the surface growth z Must provide easy sampling for titration Must provide easy sampling for titration z Must protect system from contamination Must protect system from contamination z Must have means of temperature control Must have means of temperature control Rate of acetic acid production Rate of acetic acid production z The inherent capacity of The inherent capacity of Acetobacter Acetobacter aceti to convert alcohol to acetic acid to convert alcohol to acetic acid z The amount of ethyl alcohol (6 The amount of ethyl alcohol (6 -8 % opt. 8 % opt. 12% tolerated) 12% tolerated) z The temperature (80F opt, 68 The temperature (80F opt, 68 -96 range) 96 range) z The amount of aeration of surface area of The amount of aeration of surface area of the growth the growth matherial matherial LACTIC ACID LACTIC ACID FERMENTATION FERMENTATION Requirements Requirements „ Starting fermentable sugar ( glucose, Starting fermentable sugar ( glucose, lactose) lactose) „ Microorganisms Microorganisms (lactic acid bacteria or fungi) (lactic acid bacteria or fungi) Fermentation Fermentation Microorganisms Microorganisms „ Lactic acid fermentation is caused by some fungi Lactic acid fermentation is caused by some fungi and bacteria. and bacteria. „ The most important lactic acid producing bacteria The most important lactic acid producing bacteria is Lactobacillus Lactobacillus. „ Other bacteria which produce lactic acid include: Other bacteria which produce lactic acid include: „ leuconostoc leuconostoc mesenteroides mesenteroides, „ pediococcus pediococcus cerevisiae cerevisiae, „ streptococcus streptococcus lactis , „ bifidobacterium bifidobacterium bifidus bifidus. Lactic acid bacteria Lactic acid bacteria „ Lactic acid bacteria refers to a large Lactic acid bacteria refers to a large group of beneficial bacteria that have group of beneficial bacteria that have similar properties and all produce similar properties and all produce lactic acid as an end product of the lactic acid as an end product of the fermentation process. fermentation process. „ They are widespread in nature and are They are widespread in nature and are also found in our digestive systems. also found in our digestive systems. Lactic acid bacteria Lactic acid bacteria „ Homolactic Homolactic fermentation fermentation „ The fermentation of 1 mole of glucose The fermentation of 1 mole of glucose yields two moles of lactic acid; yields two moles of lactic acid; „ Heterolactic Heterolactic fermentation fermentation „ The fermentation of 1 mole of glucose The fermentation of 1 mole of glucose yields 1 mole each of lactic acid, yields 1 mole each of lactic acid, ethanol and carbon dioxide; ethanol and carbon dioxide; Nisin „ Nisin was the first was the first bacteriocin bacteriocin derived from derived from fermentation of a lactic fermentation of a lactic-acid bacterium acid bacterium „ Approved by the FDA in April 1989 to Approved by the FDA in April 1989 to prevent the growth of botulism spores in prevent the growth of botulism spores in pasteurized process pasteurized process-cheese spreads. cheese spreads. „ Does not inhibit Gram Does not inhibit Gram-negative organisms, negative organisms, yeasts or fungi, but does inhibit most Gram yeasts or fungi, but does inhibit most Grampositive organisms including spore positive organisms including spore-formers formers such as such as Clostridia Clostridia botulinum botulinum and heat and heatresistant spoilage organisms. resistant spoilage organisms. Homofermenter Facultative homofermenter Obligate heterofermenter Enterococcus faecium Lactobacillus bavaricus Lactobacillus brevis Enterococcus faecalis Lactobacillus casei Lactobacillus buchneri Lactobacillus acidophilus Lactobacillus coryniformis Lactobacillus cellobiosus Lactobacillus lactis Lactobacillus curvatus Lactobacillus confusus Lactobacillus delbrueckii Lactobacillus plantarum Lactobacillus coprophilus Lactobacillusleichmannii Lactobacillus sake Lactobacillus fermentatum Lactobacillus salivarius Lactobacillus sanfrancisco Streptococcus bovis Leuconostoc dextranicum Streptococcus thermophilus Leuconostoc mesenteroides Pediococcus acidilactici Leuconostoc paramesenteroides Pedicoccus damnosus Pediococcus pentocacus Conditions for lactic acid Conditions for lactic acid fermentation fermentation „ Addition of a sufficient amount of Addition of a sufficient amount of fermentable carbohydrates fermentable carbohydrates „ Reduced O Reduced O 2 during the fermentation during the fermentation process and storage of the fermented process and storage of the fermented product. product. „ Rapid multiplication of the starter Rapid multiplication of the starter culture and sufficient production of culture and sufficient production of lactic acid. lactic acid. Lactic fermentation products Lactic fermentation products „ Western world: yogurt, sourdough breads, Western world: yogurt, sourdough breads, sauerkraut, cucumber pickles and olives sauerkraut, cucumber pickles and olives „ Fermented meats Fermented meats „ Middle East: pickled vegetables Middle East: pickled vegetables „ Korea: kimchi (fermented mixture of Chinese (fermented mixture of Chinese cabbage, radishes, red pepper, garlic and ginger) cabbage, radishes, red pepper, garlic and ginger) „ Russia: kefir Russia: kefir „ Egypt: laban rayab and laban zeer (fermented (fermented milks), milks), kishk (fermented cereal and milk mixture) (fermented cereal and milk mixture) „ Nigeria: Nigeria: gari (fermented cassava) (fermented cassava) „ South Africa : South Africa : magou (fermented maize porridge) (fermented maize porridge) „ Thailand : Thailand : nham (fermented fresh pork) (fermented fresh pork) „ Philippines : Philippines : balao balao (fermented rice and (fermented rice and shrimp mixture) shrimp mixture) Fermented vegetables Fermented vegetables „ Sauerkraut Sauerkraut „ Pickles Pickles Fermentation Fermentation „ Lactic acid fermentations are carried out Lactic acid fermentations are carried out under three basic types of condition: under three basic types of condition: – „ dry salted, dry salted, „ brined and brined and „ non -salted. salted. „ Salting provides a suitable environment for Salting provides a suitable environment for lactic acid bacteria to grow which impart the lactic acid bacteria to grow which impart the acid flavor to the vegetable. acid flavor to the vegetable. How does salt preserves food? How does salt preserves food? „ The chloride ion is a bacterial poison The chloride ion is a bacterial poison „ Limits moisture availability Limits moisture availability „ Oxygen solubility is reduced Oxygen solubility is reduced „ Dehydrates protoplasm causing Dehydrates protoplasm causing plasmolysis plasmolysis „ Interferes with enzyme action Interferes with enzyme action „ Generally yeast, bacteria and molds do not Generally yeast, bacteria and molds do not grow in saturated salt solution @ 26.5% grow in saturated salt solution @ 26.5% sodium chloride at room temperature sodium chloride at room temperature Dry salted Dry salted „ Vegetable is treated with dry salt Vegetable is treated with dry salt „ The salt extracts the juice from the The salt extracts the juice from the vegetable and creates the brine vegetable and creates the brine „ As soon as the brine is formed, As soon as the brine is formed, fermentation starts and bubbles of fermentation starts and bubbles of carbon dioxide begin to appear. carbon dioxide begin to appear. „ Fermentation takes between one and Fermentation takes between one and four weeks depending on the ambient four weeks depending on the ambient temperature temperature Sauerkraut Sauerkraut „ sauerkraut literally translates as acid sauerkraut literally translates as acid cabbage cabbage „ Leuconostoc Leuconostoc mesenteroides mesenteroides „ Lactobacillus Lactobacillus plantarum plantarum „ Shredded cabbage is placed in a jar and salt is added. Shredded cabbage is placed in a jar and salt is added. „ Mechanical pressure is applied to the cabbage to expel the Mechanical pressure is applied to the cabbage to expel the juice, which contains fermentable sugars and other juice, which contains fermentable sugars and other nutrients suitable for microbial activity. nutrients suitable for microbial activity. „ The first micro The first micro -organisms to start acting are the gas organisms to start acting are the gas - producing producing cocci (L. Mesenteroides Mesenteroides). These microbes produce hese microbes produce acids. „ When the acidity reaches 0.25 to 0.3% ( When the acidity reaches 0.25 to 0.3% ( calculated as lactic alculated as lactic acid), these bacteria slow down and begin to die off, acid), these bacteria slow down and begin to die off, although their enzymes continue to function. although their enzymes continue to function. „ The activity initiated by the The activity initiated by the L. mesenteroides mesenteroides is continued is continued by the lactobacilli by the lactobacilli (L. plantarum plantarum and L. Cucumeris Cucumeris) until an until an acidity level of 1.5 to 2% is attained. acidity level of 1.5 to 2% is attained. „ The high salt concentration and low temperature inhibit The high salt concentration and low temperature inhibit these bacteria to some extent. these bacteria to some extent. „ Finally, Finally, L. pentoaceticus pentoaceticus continues the fermentation, continues the fermentation, bringing the acidity to 2 to 2.5% bringing the acidity to 2 to 2.5% thus completing the thus completing the fermentation. fermentation. Temperature effect Temperature effect „ The optimum temperature for sauerkraut The optimum temperature for sauerkraut fermentation is around 21 fermentation is around 21 ºC. „ A variation of just a few degrees from this A variation of just a few degrees from this temperature alters the activity of the microbial temperature alters the activity of the microbial process and affects the quality of the final process and affects the quality of the final product. product. „ Therefore, temperature control is one of the Therefore, temperature control is one of the most important factors in the sauerkraut most important factors in the sauerkraut process. process. „ A temperature of 18 A temperature of 18 º to 22 º C is most desirable C is most desirable for initiating fermentation since this is the for initiating fermentation since this is the optimum temperature range for the growth and optimum temperature range for the growth and metabolism of metabolism of L. mesenteroides mesenteroides. Effects of salt Effects of salt „ Imparts firmness Imparts firmness „ Inhibits putrefactive bacteria formation Inhibits putrefactive bacteria formation „ Withdraws water from the cabbage Withdraws water from the cabbage „ Added to a final concentration of 2.0 to 2.5% Added to a final concentration of 2.0 to 2.5% Spoilage Spoilage „ Aerobic soil micro Aerobic soil micro-organisms break down organisms break down the protein and produce undesirable the protein and produce undesirable flavor and texture changes flavor and texture changes „ Dark colored sauerkraut (caused by Dark colored sauerkraut (caused by spoilage organisms) spoilage organisms) „ Pink kraut is a spoilage problem. It is Pink kraut is a spoilage problem. It is caused by a group of yeasts which caused by a group of yeasts which produce an intense red pigment in the produce an intense red pigment in the juice and on the surface of the cabbage juice and on the surface of the cabbage Brine salted fermented vegetables Brine salted fermented vegetables „ For vegetables which inherently contain less moisture. For vegetables which inherently contain less moisture. „ A brine solution is prepared by dissolving salt in water A brine solution is prepared by dissolving salt in water (a 15 to 20% salt solution). (a 15 to 20% salt solution). „ Fermentation takes place well in a brine of about 20 Fermentation takes place well in a brine of about 20 salometer salometer. „ The vegetable is immersed in the brine and allowed to The vegetable is immersed in the brine and allowed to ferment. ferment. „ The strong brine solution draws sugar and water out of The strong brine solution draws sugar and water out of the vegetable, which decreases the salt concentration. the vegetable, which decreases the salt concentration. „ It is crucial that the salt concentration does not fall It is crucial that the salt concentration does not fall below 12%, otherwise conditions do not allow for below 12%, otherwise conditions do not allow for fermentation. To achieve this, extra salt is added fermentation. To achieve this, extra salt is added periodically to the brine mixture. periodically to the brine mixture. Pickles Pickles „ The washed cucumbers are placed in large tanks The washed cucumbers are placed in large tanks and salt brine (15 to 20%) is added. and salt brine (15 to 20%) is added. „ The cucumbers are submerged in the brine, The cucumbers are submerged in the brine, ensuring that none float on the surface ensuring that none float on the surface - this is this is essential to prevent spoilage. essential to prevent spoilage. „ The strong brine draws the sugar and water out The strong brine draws the sugar and water out of the cucumbers, which simultaneously reduces of the cucumbers, which simultaneously reduces the salinity of the solution. the salinity of the solution. „ In order to maintain a salt solution so that In order to maintain a salt solution so that fermentation can take place, more salt has to be fermentation can take place, more salt has to be added to the brine solution. added to the brine solution. „ If the concentration of salt falls below 12%, it If the concentration of salt falls below 12%, it will result in spoilage of the pickles through will result in spoilage of the pickles through putrefaction and softening. putrefaction and softening. „ The color of the cucumber surface changes The color of the cucumber surface changes from bright green to a dark olive green as acids from bright green to a dark olive green as acids interact with the chlorophyll. interact with the chlorophyll. „ The interior of the cucumber changes from The interior of the cucumber changes from white to a waxy translucent shade as air is white to a waxy translucent shade as air is forced out of the cells. forced out of the cells. „ The specific gravity of the cucumbers also The specific gravity of the cucumbers also increases as a result of the gradual absorption increases as a result of the gradual absorption of salt and they begin to sink in the brine rather of salt and they begin to sink in the brine rather than floating on the surface. than floating on the surface.