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Vinegar Fermentation Monitoring and Control By Using a Gas Analyser System

Semi-continuous vinegar fermentation systems depend on steadily available alcohol in the mash, otherwise the fermentation comes to a halt. Monitoring the alcohol content of the fermenting mash plays a vital role. As soon as the residual alcohol content in the fermenter reaches a minimum, the raw vinegar is ejected and fresh alcoholic mash is fed in. This process can be automated to reduce supervision to a minimum. Download to find out more.

Download to find out more.