Vinegar, ordinary daily product, hides its 5000 year history. Through the centuries, uses are very various.
The purchase of raw materials such aswine is after the approval of a sample, in collaboration with the Purchasing department, the production and the quality control laboratory. Upon delivery, a control is carried out in order to verify the conformity with the approved sample.
The wine or cider is then transferred into a "loading" vat which corresponds to a buffer vat before the fermentation (each fermenter is linked to a "loading" vat).
The acid fermentation carried out is a continous immerged fermentation under the action of a biological agent : Acetobacter or Mycoderma Aceti. This fermentation is called immerged because the ferment is in suspension in the middle and it is continuous, since it does not stop and it consistsof a succession of decantations of transformed products and a recharging in raw material according to the legal criteria of vinegar.
The vinegar exiting the double fermentation is cloudy. The "fining" is an operation that consists of incorporating into the cloudy vinegar a substance capable of becoming flaky and then to sediment, bringing with the fine particles in suspension. The vinegar is then purged of any large cloudy particles.
The filtration process is a general method of separating two phases : one solid phase (the impurities that provoke the cloudiness) and a liquid phase (vinegar), by a passage through a porus partition which constitues a filter and holds back the solid phase. By going through the filters the liquid becomes clearer.
The dilution of the vinegar consists of adding water to a high degree vinegar in order to reach the legal percentage of the percentage requested by the customer.
The aromatization of the vinegar is carried out by adding juice, natural extracts or natural aromas of fruit or aromates.
There are 2 packing lines for glass bottles, both of which have practically an identical equipment :
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