Bioprocess Plants for Food and Beverage
Submerged Fermentation of VinegarVogelbusch Biocommodities
State-of-the-art industrial vinegar production employs submerged fermentation in which the vinegar bacteria homogeneously scatter in the fermenting mash and no carrier material is used.
The process is the optimal, cost-effective technological solution for consistent vinegar quality from all types of alcohol containing feedstocks.
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