{"id":927,"date":"2026-06-22T21:05:49","date_gmt":"2026-06-22T21:05:49","guid":{"rendered":"https:\/\/www.vogelbusch-biocommodities.com\/technology\/vinegar-process-plants\/fruit-vinegar-technology\/"},"modified":"2026-07-02T12:39:52","modified_gmt":"2026-07-02T12:39:52","slug":"fruit-vinegar-technology","status":"publish","type":"page","link":"https:\/\/www.vogelbusch-biocommodities.com\/en\/technology\/vinegar-process-plants\/fruit-vinegar-technology\/","title":{"rendered":"Fruit Vinegar Plants"},"content":{"rendered":"

Vogelbusch Fruit Vinegar Technology<\/h2>\n

Fruit – or wine – vinegar is based on wine fermented from fruit such as grapes, apples, dates and many others. It is used in food processing and in cooking for salad dressings, vegetable pickling and sauces.<\/p>\n

We provide process designs and equipment for vinegar production with capacities starting from 4,000 liters per day.<\/p>\n\n

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For key figures for vinegar plant construction<\/p>\n

\n \n CHECK OUT OUR FAQs<\/a>\n <\/h3>\n
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Block diagram<\/p>\n

\n Vogelbusch process for the production of vinegar from fruit wine\n <\/h3>\n
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Acetic acid bacteria convert ethanol into vinegar. After a maturing period, the vinegar is clarified in a fining and filtration process.<\/p>\n

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Wine and mash preparation<\/p>\n

\n RAW MATERIAL TREATMENT\n <\/h3>\n
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Preparation of fruit wine as vinegar substrate<\/strong><\/p>\n

The fruit is washed, peeled and put into the fruit milling cutter where it is cut to the optimum particle size according to the kind of fruit.<\/p>\n

The resulting fruit juice is put into fermenters, where the alcoholic fermentation into fruit wine takes place under addition of enzymes (for pectine reduction) and yeast. After separation of the yeast and solids, the fruit wine is ready for mash preparation.<\/p>\n

Mash preparation<\/strong><\/p>\n

The fermentation substrate (wine) must have an ethanol content in the range of 5 to around 15 %. It is mixed with raw vinegar containing acetic acid bacteria in the injection tank. Nutrients and some vinegar are blended in the nutrient vessel, then added to the injection tank and mixed to dilute.<\/p>\n

This mash preparation is carried out in batches once or twice a week in one of the injection tanks while the other is used as feed tank for the fermentation.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n

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Vinegar fermentation<\/p>\n

\n BIOREACTION\n <\/h3>\n
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The fermentation is operated semi-continuous. <\/p>\n

The alcoholic mash is aerated in the fermentation tank using our proprietary IP-8-Self-Priming Aeration system<\/a>. The fermentation cycle is finished when the vinegar concentration reaches its maximum and the alcohol content decreases to around 0.3 % vol,. Then about a third of the fermenter content is pumped into the ejection tank.<\/p>\n

The fermenter is refilled with fresh mash from the injection tank for the next fermentation batch. A batch cycle lasts about a day, but is dependent on the alcohol content of the raw material.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n

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Nutrients<\/p>\n

\n BREMOFERM\u00a9\n <\/h3>\n
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Nutrients are vital for the optimal growth of acetic acid bacteria. The combination of nutrients is selected according to the type of raw material used, to improve its nutritive value and thus the yield.<\/p>\n

For fruit wine, di-ammonium phosphate and BREMOFERM\u00a9<\/a>, a proprietary formulation developed by Vogelbusch, which is rich in vitamins, minerals and other nutritive substances, are added to the mash.<\/p>\n

Contact us for a free of charge sample of BREMOFERM\u00a9<\/a><\/h6>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n
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Maturing, fining, filtration<\/p>\n

\n PRODUCT ISOLATION AND CONCENTRATION\n <\/h3>\n
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The fresh (raw) vinegar discharged from the fermenter is allowed to mature in the ejection tanks for several weeks. In the course of maturing impurities which cause turbidity (such as bacteria, coagulated proteins, precipitated salts) settle to the bottom of the tanks.<\/p>\n

If required, the clarifying of the raw vinegar can be advanced with fining agents in specially equipped fining tanks. To remove any remaining solids, the mature vinegar passes through a filter module. Before bottling or bulk filling, it is finally filtered over a de-germination filter and diluted to the desired concentration with process water.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n

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Production capacities<\/p>\n

\n STANDARD PLANT SIZES\n <\/h3>\n
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FERMENTER TYPE<\/strong><\/th>\n<\/strong><\/th>\nV300<\/strong><\/th>\nV600<\/strong><\/th>\nV1200<\/strong><\/th>\nV2400<\/strong><\/th>\n<\/tr>\n<\/thead>\n
Volume<\/td>\nm\u00b3<\/td>\n18<\/td>\n36<\/td>\n72<\/td>\n144<\/td>\n<\/tr>\n
Production capacity (10 % vinegar)<\/td>\nl\/d<\/td>\n4,000<\/td>\n8,000<\/td>\n15,000<\/td>\n30,000<\/td>\n<\/tr>\n
Cooling water connection load 24 \u00b0C<\/td>\nm\u00b3\/h<\/td>\n20<\/td>\n40<\/td>\n80<\/td>\n160<\/td>\n<\/tr>\n
Average required area<\/td>\nm\u00b2<\/td>\n300<\/td>\n400<\/td>\n600<\/td>\n800<\/td>\n<\/tr>\n
Minimum required building height<\/td>\nm<\/td>\n7.6<\/td>\n7.7<\/td>\n9.5<\/td>\n10.5<\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n
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Fully automated fermentation<\/p>\n

\n PROCESS CONTROL\n <\/h3>\n
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The fully automated vinegar fermentation of Vogelbusch uses a sensor-equipped measurement system for online detection of alcohol in the fermenting mash. <\/p>\n

The alcohol concentration is constantly measured during the fermentation process. As soon as the adjusted residual alcohol content is reached, the raw vinegar is automatically ejected and the fermenter is refilled with fresh mash.<\/p>\n

An emergency power supply with automatic start ensures interruption-free fermentation in case of power failure.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n

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Cooling requirements<\/strong><\/p>\n

Fermentation is an exothermal process and cooling is essential. To conduct away the heat, cooling water with 24 \u00b0C at a recycle temperature of 27 \u00b0C is decisive for vinegar production.<\/p>\n

Vogelbusch proprietary design includes a finely balanced cooling coil system installed inside the fermenter (image: inner view of a fermenter).<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n

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CUSTOMIZED SOLUTIONS<\/strong><\/p>\n

Our services are tailored to your requirements with design and supply packages starting from key components (fermenter along with aerator and the process control system) up to EPC solutions for the complete process line, including measuring & control and laboratory equipment.<\/p>\n

Our experts are also available to upgrade or revamp existing plants and to integrate vinegar units into other manufacturing facilities, for instance alcohol production.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n\n

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Average consumption figures for fruit vinegar production<\/h2>\n \n

All figures given here are typical and can vary depending on plant configuration and equipment.<\/p>\n \n

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