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TEKNOLOJIA
VAZI
Distilled White Vinegar in a Packed Generator
"Distilled" white vinegar is not distilled vinegar: it is vinegar fermented from distilled alcohol. Sugar is first fermented to alcohol and distilled; acetic acid bacteria then turn the alcohol into acetic acid. In 1823 Karl Sebastian Schüzenbach in Baden built the packed generator, which circulates the alcohol over beechwood shavings and cut the fermentation from months to one or two weeks; it made vinegar from pure alcohol practical. The finished vinegar is diluted to a colourless 5–8% acetic acid in water, pH about 2.6, used in cooking, pickling and cleaning.
Kati
1–2 weeks
Maagizo
1
1
Charge the generator
Charge the generator
Pack the generator with beechwood shavings and start it with mother of vinegar, the culture of acetic acid bacteria.
Vifaa kwa hatua hii:
Vibanzi vya mbao za mbichi1 as required
Mama wa siki1 as requiredZana zinazohitajika:
Jenereta ya siki iliyojazwa2
2
Circulate the alcohol
Circulate the alcohol
Circulate distilled alcohol over the shavings with air reaching it. The bacteria turn the alcohol into acetic acid in about one to two weeks, instead of the months a still vat takes.
Vifaa kwa hatua hii:
Alkoholi iliyonerekwa1 as requiredZana zinazohitajika:
Jenereta ya siki iliyojazwa3
3
Dilute
Dilute
Dilute the vinegar with water to a colourless solution of 5–8% acetic acid, pH about 2.6.
Vifaa kwa hatua hii:
Maji1 as requiredVifaa
4- 1 as requiredKishikilia Nafasi
- 1 as requiredKishikilia Nafasi
- 1 as requiredKishikilia Nafasi
- 1 as requiredKishikilia Nafasi
Zana Zinazohitajika
1- Kishikilia Nafasi
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