Set up and optimization of a laboratory scale fermentor for the production of wine vinegar

Abstract

A laboratory scale fermenter was used to produce wine vinegar in a submerged culture acetic fermentation. The aim was to establish the optimal experimental conditions for three important acetification factors in order to obtain high concentrations of acetic acid within the shortest period of time. These factors were stirring speed, substrate loading and working volume. The effect of each single factor taking part in the process and the effect of the possible interaction among these was evaluated. For this purpose an experimental factorial design with a multiple linear regression (MLR) model resolved with a CSS-Statistics programme was applied. The results indicate that to obtain a high fermentation yield the stirring speed was the most important factor and the loading proportion the most important factor to achieve a better rate of acetification.