Acetic acid fermentation
Fermentation Process Management
The progress and condition of acetic acid fermentation can be checked.
The Japanese Agricultural Standard (JAS), "Consumable Vinegar Japan Agricultural Standards" defines vinegars to be made by brewing grains or fruits and then adding acetobacter to facilitate fermentation.
Pre-Bottling Final Check
A final check on the product before bottling is made to make sure it is within specifcations. Controlling the switch between various liquids can help reduce liquid loss.
Check for liquid switch
When switching to a new liquid on the production line, the concentration can be checked for whether or not it has been changed.
Cleaning Solution Concentration Check
Used to monitor appropriate concentration level of the caustic soda or peracetic acid used to sanitize the piping system.
Vinegar is said to be quite good for the body.
There are many kinds of vinegar such as grain vinegar made from rice, wheat, corn, and the like, and fruit vinegar made from fruits.
Although vinegar is a type of liquid seasoning, it has countless beneficial effects including constipation relief, high blood pressure prevention, appetite stimulation, fatigue alleviation, and anti-microbial effects.
Recently, there has been an increase in products that are easier to adopt into our lifestyle, such as drinking vinegars (shrubs).