Abstract: Described herein is a system, methods, processes and nutrient-rich products-by-process, which are generated by the conversion of winery derivatives into nutrient-rich products in an ecological manner. Integration of this system into a winery assists the winery to manage its previously-considered waste nutrient-rich products in an ecological manner, which can also optionally provide them with a novel revenue stream. The system, methods, and processes are used to convert winemaking derivatives into bioactive nutrient-rich products comprising antioxidants and other bioactive molecules that reside within the marc and lees. These nutrient-rich products can be used as natural flavour, texture and color enhancers, in addition to nutritional ingredients to fortify processed foods and consumer recipes. They can also be used as health supplements and in the cosmetic industry.

Abstract: Wholly biobased MTBE and ETBE fuel additive materials are described, together with fuel compositions including such additives and processes for making the wholly biobased MTBE and ETBE using isobutene prepared from acetic acid in the presence of a ZnxZryOz mixed oxide catalyst.

Abstract: The present invention provides masking compositions that include a lower alkyl carboxylic acid, e.g. acetic acid. Also provided is a masking composition that includes (a) a lower alkyl carboxylic acid (e.g. acetic acid), a warming sensate (e.g. vanillin or vanillyl butyl ether) and/or a cooling sensate (e.g. menthol or isopulegol).

Abstract: A copying machine changes a reading position to a first position corresponding to the designated sheet size without executing reading, obtains first line data corresponding to a length of a longer side of the designated sheet size by causing the reading mechanism to read one line of image along the main scanning direction when the reading position is the first position, determines the target reading area on the original sheet placement table with use of the main length of the original sheet and the designated sheet size when the main length of the original sheet is identifiable with use of the first line data, the target reading area having a rectangular shape, one of vertexes of the rectangular shape being the basic point, and generates read data representing a read image within the target reading area by causing the reading mechanism to read the target reading area.

Abstract: A multi-sensor based automatic brewing mass overturn machine comprising a moving module, a vinegar brewing mass information monitoring module, a system control module and a brewing mass overturn execution module is provided. The moving module comprises a moving motor, and the vinegar brewing mass information monitoring module comprises a vinegar brewing mass temperature and acidity information monitoring unit, a vinegar brewing mass smell information monitoring unit, and an overturned brewing mass appearance information monitoring unit. The system control module comprises a computer and a programmable controller, the computer being connected with a temperature sensor, an acidity sensor, a gas sensor array, a color camera and the programmable controller, respectively. The brewing mass overturn execution module comprises an overturn motor and brewing mass overturn motors.

Abstract: A composition for improving the flavor and juiciness of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms and a process for making the composition are described. Lemon juice and vinegar are neutralized, concentrated and blended with non-neutralized lemon juice and non-neutralized vinegar in appropriate proportions to achieve the desired water binding and antimicrobial effects.

Abstract: The present invention discloses a method of preparing a solid form of acetic acid. The method at least includes the steps of combining a solid acid and a metal acetate with a solvent to form a slurry. After a predetermined period of time, a solid form of acetic acid is recovered. The present invention also includes a solid product of acetic acid produced by the above-mentioned method. There is also disclosed a formulation including the solid product of acetic acid according to the present invention. Further, there is disclosed a cleaning system including the formulation according to the present invention.

Abstract: A method of prefabricating and installing a synthetic turf field includes providing a controlled manufacturing facility with an open area that allows a plurality of turf strips to be laid out on a floor thereof. Visual markings are placed on the floor to allow the individual strips to be properly aligned on the floor. Once aligned, inlays can be placed into the proper strip and then secured. After the inlays have been secured, the strips can be rolled up and appropriately labeled for subsequent installation. After all the strips that will make up the field have been processed and rolled up, the rolls can be taken to the job site so the field can be installed.

Abstract: Included is an invention that deals with animal and pet nuisance, behavior control, obedience training, urinary and potty training, and repellent/discouragement method where a solution having vinegar and flavors being dispensed from a spray bottle is found to be effective in stopping or discouraging dogs, birds or animals from being noisy, being hyperactive, and behaving badly. The solution is also useful for obedience training purposes and can also be applied as a repellent/discouragement method when sprayed onto desired spots or onto the animal.

Abstract: Provided are a method of producing a vinegar which can be utilized for a wide range of use such as drinking and cooking by reducing an unpleasant smell peculiar to a vinegar manufactured from a bran-containing raw material; and a vinegar produced by the method. Specifically, provided are a method of producing a vinegar including using a bran-containing raw material; and allowing to contain ammonia and a sugar into the vinegar so that an ammonia concentration is 40 to 250 mg/100 ml and a sugar concentration is to 50 g/100 ml, to thereby reduce a peculiar unpleasant smell; the vinegar produced by the method; and a food or beverage containing the vinegar.

Abstract: The brewing vinegar produced by zymolysis and alcohol fermentation in the bean jam particle of sloppy legumes such as adzuki bean in paraellel, and subsequently its acetic acid fermentation and its manufacturing method. By this manufacturing method the alcohol fermentation in the product by zymolysis is performed immediately, which shows the effective prevention of corruption by pest bacteria. Brewing vinegar containing abundant polyphenol is produced by the acetic acid fermentation performed sequentially.

Abstract: The object of the present invention is to provide a method of manufacturing vinegar with high extract content that keeps the original flavor of raw materials and has favorable flavor for vinegar under the circumstance of high extract content. The present invention provides a method of manufacturing vinegar by submerged fermentation, characterized by including: performing acetate fermentation using a fermentation solution which has an extract content of 0.1 w/v % or more and less than 6.0 w/v % and continues the acetate fermentation at a generation rate of acetic acid of 0.5 g/L·hr or more; raising the extract content to reach 6.0 w/v % or more and 55.0 w/v % or less at the time of completion of fermentation; and suppressing an induction period so that the induction period does not appear or is 10 hours or less, whereby obtaining vinegar with extract content of 6.0 w/v % or more and 55.0 w/v % or less.

Abstract: The present invention discloses olive pomace vinegar, wherein the pomace is obtained during the olive oil processing. The invention also discloses a method for producing olive pomace vinegar comprising admixing olive pomace, water, carbohydrate source and fermenting microorganisms.

Abstract: An object of the present invention is to provide a manufacturing method of black vinegar which contains sugar derived from rice and barley abundantly, and is free from precipitation, and black vinegar manufactured by the method. The present invention provide a manufacturing method of black vinegar having the sugar content of 8-50 weight/volume % derived from rice and/or barley, wherein acetic acid fermentation is performed by mixing a saccharified solution and an alcoholic fermented broth of rice and/or barley, and the final concentration of oxalic acid in black vinegar is 36 ppm or less, and preferably 30 ppm or less. In addition, as a decreasing method of oxalic acid in black vinegar, storing with stirring a saccharified solution of rice and/or barley or a fermented broth after completion of acetic acid fermentation is effective. And the present invention provides black vinegar manufactured by these methods in which oxalate precipitation is hardly to occur, and which is suitable for drinking.

Abstract: The invention relates to process for preparing persimmon vinegar, in which persimmon extract is added to persimmon concentrate to obtain a mixture and then the mixture is spray dried; and vinegar powder having a taste and a smell convenient to eat, produced by the process. The persimmon vinegar powder is prepared by concentrating persimmon vinegar to 12˜18° BX using vacuum concentrator to obtain a concentrate of persimmon vinegar; adding 15˜30 weight % of extract of persimmon leaf and 5˜9 weight % of cyclodextrin, based on the weight of the concentrate, to the concentrate to obtain a solution and then stirring the solution; dissolving 1˜5 weight % of lactose, 25˜35 weight % of maltodextrin, and 5˜9 weight % of gum, based on weight of the concentrate, in the stirred solution and homogenizing the solution: and spray drying the homogenized solution to obtain a powder.

Abstract: The present invention relates to a method for producing fruit vinegar, comprising subjecting a flavorful acid citrus fruit juice with an inherently low citric acid content and/or a flavorful acid citrus fruit juice with a reduced citric acid content by acid reduction treatment as a raw material, after alcohol is added thereto by alcohol fermentation and/or addition of alcohol, to acetic acid fermentation; although acetic acid fermentation using a flavorful acid citrus fruit juice with a high citric acid content has been hitherto unsuccessful, the reduction treatment of citric acid content in the present invention has realized an efficient production of fruit vinegar with good body, savory taste and mild sourness that has not been hitherto produced.

Abstract: This invention is a method of making persimmon vinegar powder which involves the technique of adding extracts from persimmon leaves to concentrated persimmon vinegar and spray-dry the liquid. This technique is the best method of manufacturing persimmon vinegar powder, for it enables the control of the scent and taste so as to make it easy to drink, and also reduces the loss of nutrients during the curing processes. The persimmon vinegar powder made, using this invention, goes through the following processes: getting persimmon vinegar concentration through concentrating persimmon vinegar with a vacuum concentrator to 12-18°Bx; using the weight of the concentrated persimmon vinegar as a standard, adding and stirring in persimmon leaf extract 15-30% and cyclo-dextrin 5-9% to the persimmon vinegar concentrate; again, using the weight of the persimmon vinegar concentrate as a standard, adding and dissolving lactose 1-5%, malto-dextrin 25-30%, gum homogenized liquid and producing the powder.

Abstract: Process for manufacturing beer vinegar, and beer vinegar thus obtained Process for producing beer vinegar from beer, in which the process comprising the steps of; a) a step of partial bonding to reduce the content of acetic bacteria and to clarify the beer, b) a step of filtering the beer from step a) to remove the yeasts, c) a step of decarboxylation of the beer of step b), d) gradual acetification of the beer until a product whose acetic degree is compatible with the designation “vinegar” is obtained, and e) clarification of the product of step d) to remove the cloudiness. Beer vinegar produced by the process, and apparatus for carrying out the process is also provided.

Abstract: An aromatic vinegar is produced from wine or fruit vinegar and cooked or concentrated musts, by freeze concentrating the vinegar and mixing it together with concentrated must to obtain an aromatic vinegar with an acidity of at least 6 g/l and high sugar content without the addition of additives.

Abstract: Disclosed are persimmon vinegar and a preparation method therefor. The persimmon vinegar, which is good for health, is prepared from astringent persimmon fruits, which are disadvantageous in taste, by alcohol fermentation and acetic acid fermentation, in sequence. For the alcohol fermentation, the novel strain, Saccharomyces kluyveri DJ97 (KCTC 0591BP) is used. In combination with various additives, such as polydextrose, liquid fructose, concentrated pear extract, honey, citric acid, sodium citrate, etc., the persimmon vinegar can provide a beverage.

Abstract: The present invention relates to a method for producing fruit vinegar, comprising subjecting a flavorful acid citrus fruit juice with an inherently low citric acid content and/or a flavorful acid citrus fruit juice with a reduced citric acid content by acid reduction treatment as a raw material, after alcohol is given thereto by alcohol fermentation and/or addition of alcohol, to acetic acid fermentation; although acetic acid fermentation using a flavorful acid citrus fruit juice with a high citric acid content has been hitherto unsuccessful, the reduction treatment of citric acid content in the present invention has realized an efficient production of fruit vinegar with good body, savory taste and mild sourness that has not been hitherto produced.

Abstract: A direct esterification system for food processing utilizing an oxidative reaction. Ozonated water and peracetic acid are combined and oxidatively react with food sauce constituents to form esters that provide desired flavor and olfactory characteristics. The oxidative reaction simultaneously disinfects the food constituents and provides requisite acid and moisture components to the finished food product.

Abstract: A device for the production of oils by pressing and extracting a raw material containing oleiferous or extractable substances in the presence of a liquid or supercritical extraction agent. The device includes an inlet for said raw material, a substantially cylindrical pressing body having outlets for oils and being connected to said inlet, and a press screw movably provided in said cylindrical pressing body whereby said raw material is transported from said inlet into said pressing body and therefrom to a discharge outlet while being pressed. In addition, the pressing body is proof-sealed against its surroundings by a jacket and the press screw and/or the pressing body include outlets wherethrough a liquid extraction agent may be introduced into said raw material present in said pressing body. At the outlet of said pressing body, a pipe permitting degassing of the press cake discharged from the press by applying a vacuum, thus removing the solvent from it, may be provided.

Abstract: White balsamic vinegar which exhibits a basic flavor profile similar to conventional red balsamic vinegar and which does not discolor light colored food is produced by blending white must with a white wine vinegar.

Abstract: Vinegar is produced by a trickling must through a plurality of separate support beds colonized with Gluconobacter. The temperature of the must is maintained between each bed so that the must temperature varies no more than 2.degree. C. during passage through the plurality of beds.

Abstract: A method and apparatus for controlling the foam in a vinegar fermentation process. As in the prior art, the foam accumulating on the upper surface of the fermentation substrate is moved along a given path axially through a rotor of the apparatus and revolved about the path by the rotor so as to be subjected to centrifugal forces and broken up into a gas portion which is exhausted in the direction of movement along the path and a liquid portion, possibly still including some foam particles, which is separated from the gas portion in a direction radially of the path. According to the invention, in order to minimize the foam accumulation in the fermentation tank, it is proposed to completely eliminante the liquid portion of the broken-up foam from the fermentation process, i.e., not to recycle the separated liquid portion into the fermentation tank, either by disposing of it or by further processing it and/or mixing it with the recovered vinegar end product apart from the fermentation process.

Abstract: Disclosed herein is a process for producing vinegar of favorable flavor exhibiting inherent flavor, taste and color derived from starting material, comprising the steps of bringing vinegar derived from fruits, etc. into contact with a non-ionic porous synthetic adsorbent, selectively adsorbing to remove iso-valeric acid contained in vinegar and reducing the concentration of iso-valeric acid to below 10 ppm, thereby effectively removing uncomfortable smelly ingredient, while leaving soluble nitrogen ingredient as the tasting or ingredient, organic acids providing mild sourness and color ingredients.

Abstract: The present invention relates to a method of reducing an off-flavor in foods containing medium chain aldehydes characterized in that said foods are brought into contact with acetic acid bacteria or immobilized acetic acid bacteria (Acetobacter aceti, Gluconobacter suboxydans) in a state that said acetic acid bacteria substantially does not proliferate, and a method of reducing an off-flavor in foods containing alcohols and medium chain aldehydes characterized in that said foods are brought into contact with acetic acid bacteria of which membrane-bound alcohol dehydrogenase has been deactivated.

Abstract: The present invention provides a method of producing vinegar of stable quality with no musty odor by applying alcoholic fermentation to cereal not undergoing heat denaturation while controlling the amount of soluble nitrogen in alcohol MOROMI by adding an enzyme preparation composed of glucoamylase and yeast, subjecting it to solid/liquid separation and then conducting acetic acid fermentation directly the separated solution containing alcohol as the starting material.

Abstract: The present invention is based on the finding that peculiar odors in rice vinegar are derived from organic acids and nitrogen derivatives, etc. formed upon production and it concerns a process for producing rice vinegar of enriched flavor, wherein the amount of peculiar odor-forming organic acids formed in the production step of the rice vinegar is as little as possible and a treatment for removing nitrogen compounds is applied and gluconic acid is added.

Abstract: Acetic, propionic, and butyric acids are produced by a two-step fermentation process. Lactate salts formed in the second fermentation step, a biochemical acidification step, are used as the carbon source in the first fermentation step.

Abstract: A process for the preparation of rice wine or vinegar especially to an improved procedure for preparing a vinegar, having the attributes of ancient quality, labor intensive and multi-year jar prepared rice vinegar. A single, autoclave fermenter is used for carrying out process steps including rice washing, soaking, cooking, liquification and saccharification, in order to produce a rice vinegar mash that initially contains a minimum of 30% starch. Ethanol fermentation is also carries out in the same vessel at a relatively high temperature to yield a wine product with an ethanol concentration of at least 18% and an amino acid concentration of at least 1.0%. The relatively high amino acid content of the wine causes the subsequently produced vinegar to be exceptionally smooth and mild. The rice mash is prepared by mixing cooked rice with alpha-amylase, elevating the temperature to liquify the rice, and then raising the temperature to about 121.degree. C.

Abstract: The present invention relates to a process for producing vitamin C-enriched health vinegar by adding acerola or a treated matter thereof during a step of manufacturing vinegar and/or to a vinegar product as well as the product so produced.

Abstract: A process for producing vinegar is disclosed wherein cereals or fruits are subjected to alcoholic fermentation thereby resulting in an alcohol fermentation product which is subsequently purified by ultra-filtration membranes to obtain purified alcohol. The purified alcohol is subjected to acetic acid fermentation and vinegar is recovered therefrom.

Abstract: An apparatus and process for the aerobic oxidative fermentation of an unpreserved wine where the growth of the resident bacteria in the wine is promoted to produce a fermenting wine mixture to which subsequently lesser quantities of unpreserved wine can be succeedingly added and withdrawn.

Abstract: Disclosed are a composition simulating the flavor and aroma of cider vinegar, a vinegar product having a simulated cider vinegar flavor, and a method for imparting the flavor and aroma of cider vinegar to food products. A flavoring composition comprising diethyl succinate, beta-phenethyl formate and beta-phenethyl alcohol has been found to be essential to achieving a cider vinegar flavor and aroma. A preferred vinegar composition will comprise sugar, distilled vinegar, about 35 ppm diethyl succinate, about 2 ppm beta-phenethyl formate and about 1 ppm beta-phenethyl alcohol.

Abstract: A method and apparatus for producing vinegar by acetic acid fermentation utilizing an automatic alcohol analyzer for measurement of alcohol concentration in a fermenting broth, a feeding apparatus for feeding alcohol solution as raw material to the fermenting broth, and a control computer controllably coupled to the alcohol analyzer and to the feeding apparatus.

Abstract: Process for continuous production of vinegar by microbiological conversion with oxygen enrichment of ethanol into acetic acid. In a first phase, the micro-biological conversion of ethanol into acetic acid is performed in the presence of air. After consumption of the oxygen in the air, in a second phase, the addition of oxygen, controlled by the demand of the system, is provided by injection of pure oxygen, the aeration gas being recycled, and the gas mixture expelled as soon as the carbon dioxide content reaches the threshold of 7%. After closing of the recycling circuit, the superoxygenated atmosphere is reconstituted with pure oxygen.

Abstract: A process for producing vinegar is carried out by inoculating and growing acetic acid bacteria on a lipophilic fibrous support packed in a fermentation tower, and forcing a charging wort for vinegar production and an oxygen-containing gas to contact with and pass through said bacteria on the support to carry out acetic fermentation. The fiberous support is preferably fibers of polypropylenes, polyethylenes, polystyrenes, polyethyleneterephthalate or polyurethanes.

Abstract: A method and apparatus for producing vinegar by acetic acid fermentation utilizing an automatic alcohol analyzer for measurement of alcohol concentration in a fermenting broth, a feeding apparatus for feeding alcohol solution as raw material to the fermenting broth, and a control computer controllably coupled to the alcohol analyzer and to the feeding apparatus.

Abstract: In the batchwise preparation of vinegar with approximately from 10 to 16 g of acetic acid/100 ml of vinegar by submersed fermentation of alcohol-containing mashes, for the purpose of a substantial reduction of the long starting time of the submersed vinegar fermentations known hitherto, so as to save energy and reduce the alcohol losses which are particularly high in the starting phase, a starting mash containing acetic acid bacteria with from 4 to 4.5 g of acetic acid/100 ml of mash and from 3 to 3.5% by volume of alcohol is prepared, the temperature is allowed to rise to 28.degree. C. and is held at this level, and after the beginning of fermentation in a starting period high-percentage alcohol-containing nutrient substrate, preferably with approximately 2.5 g of acetic acid/100 ml of substrate and approximately 39% by volume of alcohol is added, and fermentation is carried out.

Abstract: A biologically pure mutant of C. thermoaceticum (ATCC No. 39,289) useful for the production of acetic acid by a fermentation reaction. This mutant is capable of growing at a pH below 5.0 and shows a specific growth rate of at least 0.30 hr.sup.-1 when continuously cultured under optimum conditions.

Abstract: A process for the production of vinegar with an acetic acid concentration of more than 12 grams per 100 milliliters of vinegar, by means of a single-stage submerged fermentation of alcohol-containing mashes in a series of successive fermentation periods. In each such period, a quantity of finished vinegar constituting between about 20% and less than 40% of the contents of the fermentation tank and having the requisite acetic acid concentration is extracted from the fermentation tank and replaced by a like quantity of fresh mash having an acetic acid concentration of up to 2 g/100 ml and an alcohol concentration of more than 10 volume percent, in such a manner that the starting concentrations in the tank for each of the successive fermentation periods are more than 9 g/100 ml but less than 13 g/100 ml acetic acid and correspondingly less than 4 vol. % but more than 2.5 vol. % alcohol. In a refinement of the process, a maximum hourly increase in acidity of between about 0.17 g/100 ml and about 0.

Abstract: A process for producing vinegar by stationary acetic acid fermentation which comprises charging the starting mash into a closed type fermentation tank, keeping the oxygen concentration in the gas phase of said fermentation tank so as to fall in a range of 20-60% (V/V), and controlling the fermentation temperature by circulating the gas phase part in said tank outside the tank and controlling its temperature there.

Abstract: Vinegar having an acetic acid content of 18-20% is produced by aerobic bacterial oxidation of ethanol in a combination of semi-continuous fermentation and batch fermentation. The semi-continuous fermentation provides 10-12% vinegar, a portion of which is then converted to 18-20% vinegar in a batch fermentor operating at a temperature substantially lower than that employed in the semi-continuous fermentation. Gas is admixed with the fermentation mixture prior to its being subjected to microfiltration or ultrafiltration during its transfer from the semi-continuous fermentor to the batch fermentor.

Abstract: Vinegar having an acetic acid concentration higher than 20 percent weight by volume is produced in a submerged fermentation by maintaining the temperature of a fermenting broth at 27.degree.-32.degree. C. until the acetic acid concentration of the fermenting broth (after the initiation of fermentation) reaches 12-15 percent weight by volume. Then the temperature of the fermenting broth is lowered by 0.5.degree. C. to 2.degree. C. Fermentation is continued at the lower temperature until the concentration of acetic acid increases by between 0.05 to 2 percent weight by volume. At this time, the temperature is again reduced by from 0.5.degree. C. to 2.degree. C. The fermentation is continued, with subsequent temperature reductions of from 0.5.degree. C. to 2.degree. C. each time that the concentration of acetic acid in the fermentation broth increases by 0.

Abstract: A finished vinegar having an acetic acid concentration higher than 20 percent weight by volume is produced by repeating a fermentation cycle wherein a broth is fermented at 27.degree.-32.degree. C. in a 1st submerged fermentation tank by a continuous batch process, and, when the acetic acid concentration of the fermenting broth reaches 12-15 percent weight by volume, the large part of the fermenting broth in the 1st fermentation tank is withdrawn and charged in a 2nd submerged fermentation tank. The 1st fermentation tank is recharged with a mash and the fermentation of the fermenting broth in the 2nd tank is continued under aeration while lowering the temperature of the fermenting broth in such manner that the final fermentation temperature does not fall below 18.degree. C. and the lowering temperature does not become higher than the temperature once lowered.

Abstract: A method for the submersed, automatically controlled production of fermentation vinegar from ethanol is conducted in two stages. The installation for accomplishing the method includes one or more pre-fermenters and a product fermenter, in connection with which each pre-fermenter exhibits a volume 1.7 to 3.5 times that of the product fermenter. The terminus of the fermentation is reached in the product fermenter when the dissolved oxygen, indicated by means of an oxygen electrode, rises, at which point the product valve is opened. The product fermenter is evacuated when no more alcohol remainder is present. In the final step the alcohol is therefore completely utilized.

Abstract: A concentrated natural vinegar with an excellent natural flavor is prepared by treating a product obtained by freeze concentration of natural vinegar with a greater amount of alcohol obtained by natural fermentation than is already present in the natural vinegar due to its preparation. When contacting the mixture of freeze concentrated natural vinegar and alcohol with an acidic ion exchanger, acetic acid esters are prepared which correspond to acetic acid esters extracted from natural products.

Abstract: Vinegar having an acetic acid concentration higher than 18 percent weight by volume is produced in a submerged fermentation by maintaining the temperature of the fermenting broth after the initiation of the fermentation at 27.degree.-32.degree. C. until the acetic concentration of the fermenting broth reaches 12-15 percent weight by volume and thereafter maintaining the temperature of the fermenting broth at 18.degree.-24.degree. C.