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How to make Fruit Vinegar
The small Fruit Vinegar producers that work in agricultural zones in developing countries occasionally dispose of a large amount of fruit gamma. All though, the production is seasonal, which means that the prices are not always cheap, and the percentage of loss of the crop comes out to being way too high, and with consequential damage to the farmer. One way to industrialize the fruit is through the production of good quality vinegar at a reasonable price, as has been shown as a development of this technology. The unit of this production that we present is of a small scale and its maximum capacity of production is of 2000 liters of vinegar per month, although it is enough to produce 45 liters to cover the cost. The technology used is very simple: for the preparation of the must you will need an industrial blender, fermentation processes of which the alcoholic and oil are done in plastic deposits for food and bottling is done manually. |
