Description

White vinegar is made quickly with edible alcohol as raw materials. The product is crystalclear without precipitation and heavy metal, the vinegar is quite soft and satisfactory, and which is according with national GB*********0 0f brewing liquid vinegar standards.

Patent vinegar-brewing equipment has 4 distinguishing characteristics to summarize all experience of the liquid vinegar

To creat conditions for the breeding and metabolism of fungus-bed solidified bacteria, insufficient and uncontrolled situation of air velocity has been improved as the independent reserving room has an enough height, along with double-deck ventilation port, thus the acetic acid bacteria can be existed in different air condition at different stages.

Automatic control regulatory fermentation is the best state by connecting the instrument and sensors measuring the temperature of fungus- bed solidified bacteria, setting up different parameters in different environment, cooling the cycle control, thus completing fool to operation .

To avoid excessive oxidation production, cooling system automaticly cools in the liquid reserving room that ensures the different temperature between liquid and fungus-bed. Excessive oxidation has been solved completely due to numerous heat produced by fermentation without cooling .

Advantages as below : Temperature and time are complementary and switchable .High conversion in production (1g ethanol > 0.*5g acetic acid ); short production cycle(***6 hours) ; simple operation includes ingredients and assay only.