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Vinegar
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Rice Vinegar
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The
manufacture as a separate industry began in
France in the 17th cent. The wasteful, slow, or
natural, process, a spontaneous fermentation in
casks half full of beechwood shavings exposed to
the atmosphere by bung holes, was superseded in
the early 19th century by the quick, or
generator, method.
The generator used in present-day commercial
manufacture is usually a tall, truncated cone or
vertical, wood tank with a false bottom
perforated to admit air that is generally forced
through by a blower. The alcoholic solution is
allowed to drip through a filling of hard-wood
shavings or other material presenting a large
surface area. Vinegar made by this method must
be aged to remove a natural harshness. It is
generally clarified, then pasteurized. Some
vinegars are subjected to distillation which
removes most of the flavorings other than acetic
acid. In another process, the solution is
aerated directly by a spinning rotor. The wood
shavings are not needed in this case, and the
process runs continuously. Acetic fermentation
may be impeded by an excessive growth of mother
of vinegar, a slimy mass of bacteria, or of the
parasitic vinegar eel, a minute, threadlike
worm.
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Related Links:
 What is
Vinegar?
Types of
Vinegars
How is Vinegar
Made?
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