Vinegar food table production. Homemade vinegar is easy! Sixteen simple recipes for making vinegar. Useful properties of apple cider vinegar

The benefits of natural vinegar have long been known. This product is rich in minerals, calcium, silicon, iron, fluorine, magnesium, pectin, organic and amino acids, vitamins (A, B, E, C, P) and beta-carotene.

Vinegar, obtained as a result of the fermentation of fruits, berries or herbs, is useful to eat, as well as used for medical and cosmetic purposes. However, purchased natural vinegar is not always safe. Therefore, I share recipes for making high-quality natural vinegar at home.

Natural Vinegar Recipes

Apple vinegar

One of the most popular. It helps to lose weight, cleanses the body of toxins, normalizes blood pressure and protects the heart. Apple cider vinegar is used as a mouth rinse (very weak solution), for rinsing hair and enriching skin cosmetics.

Ingredients
5 kg apples
5 liters of water
50 g yeast
100 g black bread crumbs
0.5 kg of honey (can be replaced with sugar)
Cooking
Grind the washed apples through a meat grinder along with the seeds and peel. Place in a wide-mouthed dish. Add warm water, yeast, breadcrumbs, honey.
Keep the dish open in a warm, dark place for 10 days, stirring the grounds daily.
Strain the liquid, cover with a clean cloth (gauze) and leave for 2-3 months in a warm room. The vinegar will be ready when fermentation is over and the liquid clears.
Pour the finished vinegar into bottles, close tightly and store in a dark, cool place.

Fruit or berry vinegar

To prepare such vinegar, you can take almost any fruit or berry - peaches, cherries, plums, raspberries, blueberries. Fruit and berry vinegars are great for dressing salads, giving dishes different flavors, and even just diluted in water - for drinking. After rinsing with vinegar solution, the hair becomes softer and more manageable.

Ingredients
10 kg of fruits or berries
5 liters of water
500 g sugar or honey
Cooking
Place washed fruits / berries in a glass container, tamping.
Add water and sugar (for a more subtle aroma and taste, use honey).
Cover with several layers of gauze and put for 2 months in a warm dark place.
At the end of fermentation, strain, pour into bottles and close tightly.

Vinegar on herbs

To prepare it, you need to take a basic natural vinegar (apple, wine, grape or rice).

An excellent dressing for dishes will be vinegar infused with herbs: fresh basil, parsley, dill, tarragon or marjoram. Here's how to cook using basil vinegar as an example:
Ingredients
500 g fresh basil
1 liter base vinegar
Cooking
Fill a glass container with a wide mouth with basil leaves, pour vinegar over it and infuse for 10 days.
Strain the liquid, change the leaves for fresh ones and leave for another 14 days.
But medicinal and cosmetic herbal vinegars are prepared differently. For example, chamomile vinegar:

Ingredients
1 stack dried or fresh chamomile
2 stack basic apple cider vinegar
Cooking
Bring the vinegar to a boil in a covered stainless steel container. Fill them with washed and dried chamomile.
Insist in a dark warm place for 14 days. After this period, strain the infusion.
It is good to add a couple of drops of this vinegar to the water for washing (the skin becomes elastic and supple), as well as for rinsing blond hair.
Pink vinegar (with tea rose petals), prepared according to the same principle, is an excellent remedy for skin regeneration, with skin peeling, fungal diseases, keloid scars. It is good to add such vinegar to the bath.

Citrus vinegar is used for rubbing and wraps, and helps in the fight against cellulite. It is prepared in the same way, 1: 2 (500 g of lemon, orange and grapefruit zest per 1 liter of base vinegar).
The list of recipes could go on. After all, you can prepare natural vinegar, as you can see, from almost anything. How do you like such unusual interpretations?

Vinegar is a product obtained as a result of fermentation - vinegar made from apples is especially popular. Due to its beneficial properties, this product is widely used in cosmetology, cooking, traditional medicine for certain ailments.

The world learned about the healing properties of this liquid thanks to the doctor Jarvis, who wrote a book on the treatment of folk methods. He paid special attention to apple cider vinegar, describing how it works in various diseases.

Of course, in our time, apple cider vinegar can be bought everywhere, but home-cooked product will be the most vitamin and delicious. Learn how to make apple cider vinegar in this article.

concept

Apple cider vinegar is a completely natural product. It is obtained by fermenting apple juice without the addition of chemical additives. In this transformation from sweet juice to sour vinegar, the useful properties inherent in apples are not lost, and even new useful properties are added due to the appearance of organic acids.

Due to its naturalness, this vinegar may have sediment at the bottom of the bottle, this even applies to a purchased product. When buying, read the data on the composition, the vinegar should not contain anything other than water and malic acid. The strength of store-bought vinegar should also not exceed 6%.

Composition and properties

Useful properties of apple cider vinegar are explained by the unique composition of the product. It contains the most important minerals and trace elements (calcium, magnesium, iron, sodium, copper, sulfur, silicon, phosphorus), as well as acetic, oxalo-acetic, lactic, citric acids, ballast substances valuable for the body, a number of amino acids, enzymes and vitamins. (A, C, E, P, B vitamins).

The benefits of apple cider vinegar, first of all, lies in its anti-inflammatory and analgesic effect:

reduces pressure;
relieves migraine attacks;
reduces swelling and pain in angina, runny nose, arthritis;
normalizes intestinal microflora;
accelerates the healing of wounds and various skin lesions;
improves immunity;
improves blood circulation.

The healing properties of apple cider vinegar are used in many areas of our lives, such as cosmetology, dentistry, medicine, nutrition and others. Naturally, a self-prepared product will be more effective and safer. The recipe for homemade apple cider vinegar will be described below.

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Making apple cider vinegar at home

Homemade natural vinegar is prepared from real ripe apples (unlike industrial apples, which are based on apple waste: peel, cores). There are two main methods of preparation: from apple pulp or from juice. Sweet apples are best for making vinegar. More sugar will have to be added to the base of sour apples. Fruits must be ripe, overripe fruits are allowed and even encouraged. You can take carrion, but only if there are no signs of decay on the apples.

It is sugar that is the second mandatory component of vinegar (although there are recipes without sugar). Sugar can be replaced with honey. In addition, some recipes for homemade apple cider vinegar include live or dry yeast, rye crackers, or black bread.

Vinegar is obtained from the fermentation of apple juice. After the resulting alcohol is completely fermented, acetic acid is obtained. On the surface of the wort in the process of natural fermentation, a foam or film is formed, resembling Kombucha. This is an acetic uterus, and in no case should it be removed.

It is convenient to prepare vinegar in a three-liter glass container. However, glass bottles can also be used. It is easier to fill their necks with paraffin in order to preserve the finished product for a long time.

zhenskoe-opinion.ru

Classic Sugar Free Apple Cider Vinegar Recipe

For a simple recipe for apple cider vinegar at home, you need to choose ripe and sweet apples.

Cooking:

1. Wash apples and cut into large pieces. Leave outdoors.

2. After a short time, squeeze the juice from the darkened pieces.

3. Place the resulting liquid in a glass container and put on a medical glove with a puncture in one finger on top of the neck. In a warm, dark place in this state, it should be up to 6 days.

4. As soon as the glove is strongly inflated, it is time to drain the fermenting apple cider vinegar from the juice into a wide dish, after which the fermentation speed increases. This dish should be covered with a loose towel and sent to a dark place with a temperature of +27 degrees for 2 months.

5. When a thick sediment appears, the apple mass is filtered through cheesecloth and packaged in bottles. Store further in a cool place.

During fermentation, a film of acetic acid bacteria forms on the surface of the apple mass, which does not need to be disposed of. It is she who allows you to create such a product.

glav-dacha.ru

Yeast free

In view of the lack of yeast at home or simply unwillingness to use it, a recipe for making apple cider vinegar at home without yeast is provided. To obtain the desired product, the apples must be thoroughly crushed, and a lot of sugar should be added.

Cooking:

1. Turn apples into small pieces and send them to a pan or basin. Top with boiled cooled water so that it completely covers the fruit slices.

2. Send sugar there. The calculation of its quantity comes from the volume of water: a quarter cup of sugar per 1 liter of water. Mix, cover with a towel and send to a warm place for fermentation.

3. After a week, strain the mixture with gauze.

4. Pour the filtered liquid into a bowl or basin again, cover with a towel and wait another 1.5 months. Pour into glass bottles and close. Store in a cool place.

Apple cider vinegar fermentation is a process in which trace elements of starch and sugar are converted into ethanol and carbon dioxide. This process is also called fermentation.

glav-dacha.ru

On sugar and cold water

Cooking (aging) vinegar according to this recipe also takes a lot of time, but the result is worth it.

Ingredients:

Apples - 3 kg,
Cold water - 3 liters,
Sugar - 400 g.

Cooking:

From apples, remove the core, dark spots and wormholes.
Cut the fruits into small pieces.
Put them in a glass or enamel bowl. You can use either a bottle with a fairly wide neck, or a large saucepan.
Pour chopped apples with cold unboiled water, put sugar and mix everything. Tie the container with gauze and place in a dark place.
While the apples stay on the surface, periodically stir them with a wooden spoon, and when they finally sink to the bottom, it is better not to touch them anymore. Fermentation takes 3 months, sometimes it may take another 5-6 days.

An indicator that the vinegar is ready is the complete transparency of the liquid and the absence of a sharp fusel smell.

Strain the finished vinegar into a clean bowl and leave for a couple more days to settle. Strain again gently and bottle. Store in a dark cool place.

On sugar and hot water

In the previous recipe, we poured apples with cold water, and in this we suggest you try the “hot” method. In this case, much less sugar is required. True, only sweet and very ripe fruits are suitable for making this type of vinegar. But it only takes a month to prepare.

Ingredients:

Sweet apples - 2 kg,
Sugar - 100 g,
Hot water - according to the situation (it should cover the apples by 4 cm).

Cooking:

Wash the apples and cut into very small pieces (the core can not be removed, but you need to get rid of the ponytails, wormholes and dark spots).
Put in an enamel pan or in a three-liter jar, add sugar and mix everything. Pour hot (70-80 degrees) boiled water so that it covers the apples by 4 cm.
Cover the container with gauze, put in a warm dark place and stir the apple mass 2-3 times a day with a wooden spoon. The first fermentation lasts two weeks.
After the indicated time has elapsed, strain the liquid into a clean container, leaving 7-8 cm to the top so that the vinegar does not overflow during fermentation. Cover the dish with gauze folded in several layers, secure with an elastic band and place again in a dark place. The second fermentation also lasts two weeks. Sometimes it may take another 2-3 days for the product to reach the desired condition.
After the vinegar stops “playing” and brightens, carefully pour it into bottles (leaving 1.5-2 cm to the top), cork them carefully and store in a dark place at room temperature.

Tip: after you close the bottle with a natural or plastic cork, fill it with paraffin. This is necessary for better preservation of the vinegar prepared according to this recipe.

Vinegar prepared according to this recipe has a very original taste, since yeast, brown bread and honey are used for sourdough.

Ingredients:

Apples - 3 kg,
Warm water - 3 liters,
Honey - 900 g (600 + 300),
Black bread (crackers) - 120 g,
Yeast (dry) - 60 g.

Cooking:

Peel the apples from ponytails, wormholes and dark spots (the core can not be removed), cut into pieces and pass through a meat grinder. If this unit is not available, then chop the fruits on a coarse grater.
Put the resulting mass in a large enameled pan and fill with warm boiled water. Add 600 g of honey, brown bread crumbs and yeast, mix everything.
Cover the container with gauze and place in a warm, dark place. Stir the contents of the pot three times a day with a wooden spoon. Primary fermentation takes 10 days.
After that, strain the fermented mixture into a clean wide-mouth dish, add another 300 grams of honey to the liquid and mix. Cover the container with folded gauze 3-4 times, secure with an elastic band and place the vinegar again in a warm, dark place.
The second stage of fermentation will take about 50 days. This time, you do not need to stir anything, it is not recommended to even move the dishes with vinegar.
After the indicated time has passed, and the vinegar becomes transparent, strain it again and bottle it, for example, wine bottles, with natural corks. Store at a temperature of +4-8 degrees.

Recipe variant: when preparing this apple cider vinegar, you can not use yeast, but simply increase the amount of black bread by one and a half times and put a handful of raisins. Also, for the second fermentation, you can replace the honey (300g) with the same amount of sugar.

healthystyle.info

Homemade apple cider vinegar

Another option for apple cider vinegar at home involves the use of not apple pulp, but juice. The number of apples is approximate, it can be changed depending on the desired amount of the finished product.

Ingredients: two kilograms of apples.

Cooking method:

Cut sweet ripe apples into large pieces and leave outdoors to oxidize.
When the pieces darken, you need to squeeze the juice out of them with a juicer. You can just grate the apples, put them in gauze and squeeze.
Pour the resulting juice into a glass bottle, put on a medical rubber glove on the neck.
Keep the bottle in a dark place at a temperature of 30 degrees.
The glove under the influence of gas will be inflated. When it is inflated to the maximum, it must be removed. You can't tell how long you'll have to wait. The process can take anywhere from a week to a month and a half.
Pour the wort together with the vinegar uterus into a wide bowl, preferably made of clay or wood. With a large area of contact with air, fermentation will go faster. Between the surface of the liquid and the top of the dishes should remain approximately 10 cm, at least seven.
Cover the surface of the container with a cloth or folded gauze.
Wait for the end of fermentation (homemade apple cider vinegar will become transparent, seething will stop completely). Approximate time - from one and a half to two months.
Filter, pour into a bottle and store in a cool place, you can in the refrigerator.

zhenskoe-opinion.ru

Recipe from apples of different varieties with sugar

Now different varieties of apples will do. Two kilograms of fruits taken from trees, one and a half liters of raw cold water and sugar - that's what you need for this recipe. The amount of sugar will vary depending on the apple varieties used. For sour apples, you need three hundred grams of sugar, and for sweet apples, one hundred grams will be enough.

Now take a large grater, grate the apples, before that without freeing them from the peel and core.
Put in a saucepan, pour the indicated amount of water, add sugar only half the norm.
Mix everything with a wooden spoon. Do not cover the container with a lid from above, cover with any material that allows air to pass through. Otherwise, the fermentation process may be delayed or not start at all.
Do not leave the container unattended for three weeks, periodically it is necessary to mix its contents.
Then strain, add the remaining half of the sugar, stir until it is completely dissolved and pour the resulting liquid into jars. Cover the jars again with napkins and set to continue preparing the vinegar, the fermentation process should continue.
At first, it will pass quite rapidly, by the end of the process the liquid will acquire a light shade, and soon it will become completely transparent. The fermentation has come to an end. Vinegar can be used for its intended purpose. Previously, it will once again need to be filtered, poured into clean bottles, corked and placed in the cold.

old recipe

This recipe is very economical, because even overripe apples will be used.

They are thoroughly washed, first cut, as small as possible, and then pounded. It turned out apple porridge or puree with pieces of fruit. Now it is transferred to a pan with an enamel coating. Such dishes will not allow oxidation products to disrupt the process of preparing vinegar. The resulting apple mass is poured with hot water.

To be precise and measure the temperature of the water, it should be seventy degrees Celsius. Water is poured a few centimeters above the level of the apple mixture. With sweet apples of granulated sugar, fifty grams are taken per kilogram. With sour apples - one hundred grams.

The pan should be in a warm and dark place, which should provide normal conditions for the fermentation process. Stir the contents periodically. After two weeks, the apple cider vinegar preparation is filtered and poured into jars, but not to the very neck. Leave for another two weeks. Now only vinegar is ready, it is poured into containers in which it will be stored. You can not shake the resulting product. The resulting sediment can be filtered.

Vinegar is stored in the cellar, on the balcony, in the refrigerator.

Juice recipe

Using a juicer, separate the liquid from the pulp. In order for the fermentation process to take place very quickly, you can add one fourth of a teaspoon of dry yeast, a teaspoon of sugar, diluted in warm water. This will be steam.
It is prepared in a separate bowl and poured into the squeezed juice only when it starts to foam and rise. If there is rye bread in the house, then the added rye crust can also speed up the fermentation process.
The neck of the jar with the contents can be closed by putting on a medical glove. Air must not enter the container. Carbon dioxide will accumulate in the glove, if it accumulates a lot, it can break it. It is necessary to make a replacement, but the process should continue for exactly a month.
During this period of time, the sugar present in the apples should turn into alcohol. You will get young apple wine, let it ferment for another two months in warmth. When you feel that the pungent smell disappears as a result of fermentation, you can talk about the readiness of the resulting finished product.

Homemade vinegar is natural. It can be used in cooking and for the treatment of many diseases.

Industrial vinegar is highly acidic and will need to be diluted with plenty of water before use. It should not be forgotten that in industrial production, only apple waste is used to produce vinegar: the peel and their core. Its strength is 4-5 percent, for homemade vinegar it is lower.

From discarded apples

Apples are suitable for those that, when harvested, fall into substandard.

The fruits are thoroughly washed, finely chopped, laid out in a container.
The amount of sugar is calculated in this way: for one kilogram of very fructose-rich apples, you need to add only fifty grams of sugar, twice as much if the apples are very sour in taste.
The water with which apples are poured should be hot, but it cannot be brought to boiling water.
Avoiding exposure to sunlight, put the pan with apples in a warm place.
Once every two days, the mass must be mixed, preventing it from forming a dry upper crust.
When half a month has passed, the liquid is filtered and poured into jars for further fermentation. After two weeks, vinegar can be tasted and used at your discretion.

Store such a product in bottles in the room.

Jarvis recipe

The recipe of the American doctor Jarvis involves the use of additional ingredients in the preparation of apple cider vinegar at home. It will take a long time to prepare the product, but its composition will be very useful.

Ingredients:

two kilograms of apples;
two liters of water;
two hundred grams of natural honey (plus about a hundred more grams in the second phase of fermentation);
twenty grams of live yeast;
forty grams of dried rye bread.

Cooking method:

Grate the washed apples on the large side of the grater, without removing the peel, seeds and partitions. You can simply skip the fruit through a meat grinder.
Pour the puree into suitable glass jars and fill with a norm of water. Instead of glass containers, you can take an enamel pan.
Add honey, yeast and crackers - they will speed up fermentation.
Cover the dish with a cloth and place in a warm, dark place. It is desirable that the air temperature be 30 degrees.
The pre-fermentation period is ten days. Three times a day, the wort must be stirred with a wooden spatula or spoon.
Strain the future vinegar through a gauze filter and weigh.
For each liter of the base, put fifty grams of honey or sugar, mix, cover with gauze and clean again in a warm and dark place.
The fermentation process will be long, at least 50 days. The signal of its completion will be the transparency of the finished product.

Unusual apple cider vinegar recipe

Unusual, simple and also at home:

Cut sweet ripe apples into large pieces and leave to lie until dark. Oxygen will oxidize the iron present in the fruit pulp.
Now the juice is squeezed out of these apples and poured into a bottle. The neck is decorated with a balloon. Warmth and darkness will cause the apples to ferment. The balloon above the bottle will increase in size.
This can take up to six weeks. Then the fully inflated ball is removed, the fermented liquid is poured once again for the next fermentation and left for forty or even sixty days.
The liquid will boil strongly, so it is not recommended to pour it to the very top, otherwise it will splash out. When the peculiar "boiling" stops, the liquid will turn from cloudy to transparent, the vinegar will complete its last stage.

It is perfectly stored at a temperature of 15 degrees. The duration of storage of vinegar increases its beneficial properties.

From cake

According to the provided recipe, to get about 1 liter of vinegar, you need to prepare 1.5 kg of overripe apples. This description provides for the use of yeast in the amount of 10 grams per 100 grams of the mixture.

Cooking:

1. Wash the fruits, remove rotten areas. Grind pieces of apples in a meat grinder or grater.

2. Pour the grated apples with the same amount of warm water. Send yeast according to the recipe there. Cover the top of the dish loosely with a cloth. Move the semi-finished product to a warm, dark room for 10 days. Stir the entire mixture every day.

3. After these days, mix the applesauce and strain through cheesecloth. Some pleasant and mild aftertaste can be added to the resulting liquid. Apple cider vinegar, a recipe with honey, provides exactly the desired delicate taste. To do this, add 50 grams of honey to 1 liter of apple mass.

Cover again with gauze, send to a dark place for fermentation for 1.5 months. After the set time limit, bottle the clear apple liquid and seal.

To understand that apple cider vinegar is cooked correctly, you need to look at the bottom of the bottle. If there you find a substance similar to a jellyfish or mucus, then everything is cooked correctly. This is a collection of beneficial bacteria - probiotics and enzymes. It is they who give the vinegar additional useful qualities.

What is a vinegar uterus

The main ingredient in apple cider vinegar is fermented apple juice. The sweeter the apples, the higher the alcohol content in the must and the easier it is to form acetic acid.

A thick, whitish, foamy film may form on top of the vinegar, which is called a vinegar mat or a yeast-like film. The healing properties of this film are three times higher than the healing properties of apple cider vinegar itself.

Sometimes a “vinegar uterus” can be introduced into raw materials - the most valuable thing in vinegar. This is the name of the foam or mucous mass that can be seen on the surface of apple juice or wine when they roam. "Vinegar uterus" has three times more healing properties than vinegar itself, and alleviates even those diseases where ordinary apple cider vinegar does not work (for pain in joints, infestation with worms, skin lesions).

"Vinegar uterus" is quite capricious. Sometimes they die if the vessel with fermented juice is moved to another place.
This film is either smooth, delicate and thin, or dense, hard, collected in numerous folds that completely cover the entire surface of the wine.
Wine under the film often remains completely transparent at first, but with the development of the disease, when the old layers begin to come off and settle to the bottom, the wine becomes cloudy.
The vinegar uterus looks like swollen gelatin - monolithic, slightly transparent. If vinegar is stored for several years, then the uterus can take up the entire volume of dishes. But you can squeeze out some of the vinegar from it.

Addition:

The foamy film or slimy mass on the surface of the vinegar is not mold, but a very valuable and useful formation called the "vinegar uterus". It is considered a miracle cure, one spoonful of which can alleviate the patient's condition even in cases where vinegar itself does not help.

This remedy is used for increased susceptibility to infections, joint pain and painful skin rashes. If you are not put off by the somewhat unusual look and texture of the "vinegar uterus", eat just a spoonful to feel its beneficial effects for yourself.

hnh.ru

The vinegar queen needs to be saved so that it can be used to get a new portion of the bite more quickly. It speeds up fermentation processes, makes the finished product taste better, and most importantly, increases the benefits of apple cider vinegar.

You can use apple cider vinegar for poisoning, high fever, cough, bruises. You can add the product to massage mixtures. In addition, natural apple cider vinegar helps to lose weight. However, with gastritis with high acidity, ulcers, hepatitis, pyelonephritis, urolithiasis, ingestion is prohibited.

prokalorijnost.ru

Possible cooking problems

Making vinegar can be fraught with a number of difficulties - however, they are all removable. We will try to determine how to make apple cider vinegar at home if you are faced with one of these problems.

Souring does not start

More than one week has passed, and the expected sour smell and cloudy film on the surface still do not appear? There are several solutions:

wait some more;
add a yeast uterus to the wort (read about it in the corresponding section of the article);
raise the temperature - the optimum temperature for the formation of vinegar is 26-35 ° C;
forcibly infect the wort with acetic acid bacteria.

Infection with acetobacteria is carried out with the help of fruit flies, which carry these microorganisms on their paws. You can breed flies by cutting an apple and simply leaving it on the table. The method is radical and not acceptable for everyone, but effective.

Turns out cloudy

It happens, and quite often. Options for solving the problem: filtration through a cotton wool, exposure, filtration, again and again filtration. If you are too lazy to mess with the filter, take only clear, well-clarified wine. However, cloudy vinegar is in no way inferior to light vinegar except for aesthetics.

Insufficient content of acetic acid

The reason is either the souring is not over yet, or you took too weak wine. Acetobacteria feed on alcohol. So how do you make homemade vinegar from apples that haven't fermented enough ethylene?

Regular sweet apples contain about 12% sugar, which gives us about 7% alcohol in wine. With further vinegar souring, these 7 ° will turn into 5% vinegar - what you need for kitchen purposes! Accordingly, with the right technology, vinegar will not require any yeast or additional sugar.

And a little about yeast. In most cases, these very 7 ° can be fermented without yeast - that is, on wild yeast contained on the apples themselves and in the air. If for some reason the “savages” refuse to work, the must will have to be infected artificially.

Only I ask you, do not take baker's yeast - they are only suitable for sugar moonshine! Buy specialty wines or ciders from the wine shop - 1.5 grams of CFA per liter of juice will be enough.

therumdiary.ru

Useful properties of apple cider vinegar

The most famous property of apple cider vinegar is the removal of toxins from the body. But this is not the end of its role in the digestive process. It promotes the synthesis of digestive enzymes in the body and stimulates the secretion of gastric juice.

And the fact that apple cider vinegar normalizes the acid-base balance in the body was first proved by D.S. Jarvis. Thanks to this property, apple cider vinegar helps to quickly restore strength in a person weakened after an illness or stress. The scientist believed that this folk remedy is especially useful in combination with a special diet - the use of fish, seafood, cereals and vegetables and the restriction of meat and fats. This combination therapy has a good effect in the treatment of obesity.

Since apple cider vinegar is primarily an acid, it is especially useful for those who have insufficient gastric secretion and metabolic disorders. As a result of the action of malic acid, the alkaline reaction in the body is neutralized, and the acid reaction does not occur. Glycogen is formed in the body, which contributes to increased efficiency.

The content of other amino acids and vitamins gives apple cider vinegar anti-inflammatory and analgesic properties that help reduce pressure, relieve migraine attacks, irritability, reduce swelling and pain in arthritis, sore throat, runny nose, normalize the intestinal flora, heal wounds and other skin lesions, as well as increase immunity .
In addition, apple cider vinegar increases blood clotting and improves circulation. Thanks to the potassium contained in vinegar, a person who takes diluted apple cider vinegar daily, the state of the nervous system returns to normal.
The role of apple cider vinegar in the prevention and treatment of dysbacteriosis is enormous. Indeed, because vinegar is a natural preservative, that is, it has a strong antibacterial and antifungal effect. Once in the intestines, vinegar destroys harmful bacteria and fungi, creating good conditions for the development of beneficial microflora.
As a result of the breakdown of fats and proteins, apple cider vinegar reduces the burden on the digestive system when eating meat.
Apple cider vinegar is a natural antibiotic, so its therapeutic use promotes recovery from various diseases and the prevention of infectious diseases.
Vitamins and minerals contained in apple cider vinegar make it a good general tonic that restores the immune and nervous status of the body.

folk-med.ru

What is used for

Apple cider vinegar is used in cooking for salads and pastries, for preparations for the winter.

For cosmetic purposes. Used to strengthen hair, skin care, to reduce excess weight. They take baths with it.

Due to the large amount of useful substances that make up homemade vinegar, it is used as an ingredient in many recipes in the treatment of diseases such as:

high temperature,
poisoning,
cough,
bruises,
skin diseases.

Real natural apple cider vinegar works wonders when used properly.

www.polzaili.ru

Medicinal properties

At a high temperature, mix apple cider vinegar and vodka in equal amounts, soak woolen socks or stockings in this solution, wring out and put on your feet.
To sit like this for a while, then lie down in bed and wrap yourself well, the moisture begins to evaporate and the temperature drops rapidly.
With the same solution, you can wipe the whole body, first the arms, then the legs, chest, back, chills appear and the temperature drops. After that, you need to warm up well under the covers.

In case of food poisoning, take a teaspoon of vinegar in a glass of water, mix and take one teaspoon every 5 minutes and drink the whole glass within four hours. Then prepare a second glass of apple cider vinegar solution and take two teaspoons every five minutes.

When coughing, mix 1/2 cup honey, a teaspoon of aloe juice and three tablespoons of apple cider vinegar. Take this mixture 2 teaspoons 3-4 times daily before meals.

Vinegar is also used for such a serious disease as herpes zoster, for which the affected area of \u200b\u200bthe skin is washed with undiluted vinegar four times a day

For a bruise, heat 1/4 cup of apple cider vinegar slightly to dissolve 1/2 teaspoon of salt in it. Moisten a gauze napkin in this solution, apply to the bruised area and bandage it, when the bandage dries, repeat the procedure.

Massage with apple cider vinegar improves blood circulation, cleanses, refreshes, smoothes and tones it.
It is advisable to perform massage after a bath or shower so that the skin is clean, take 2 tablespoons of natural apple cider vinegar per liter of water, wet an ordinary sponge or a piece of soft cloth and wipe the whole body with the resulting acidified water.
You don’t need to wipe yourself right away, the body should dry a little in the air, then rub it with a terry towel.

irinazaytseva.ru

Admission rules

Apple cider vinegar should be taken only in diluted form, no more than 1-3 tsp. in a glass of warm water immediately before each meal.

If you add vinegar to hot water and add a spoonful of honey, you get an excellent vitamin tea. Apple-based vinegar is useful to add to salads. This product goes well with vegetable oils.

When buying, pay attention to the label. Only an organic and unfiltered product will bring real benefits to your body. If the container is transparent, look for a hazy sediment on the bottom. It is in this sediment that the therapeutic power of apple cider vinegar lies.

poleznenko.ru

Harm

It is also impossible not to take into account contraindications to the use of apple cider vinegar. With all the usefulness and safety of this remedy, it is not recommended to take it to patients with impaired metabolism of uric acid salts.
Also, if a patient has gastric ulcer and duodenal ulcer, gastritis (in hypersecretory form), chronic or acute hepatitis, chronic and acute nephritis, urolithiasis, nephrosis, vinegar treatment is contraindicated.
Although 6% apple cider vinegar in the amount of 1 tablespoon dissolved in water cannot cause significant harm to health, it should be borne in mind that, like any acid, vinegar can corrode tooth enamel and change the environment of the stomach from alkaline to acidic ( in some cases causing damage to the gastric mucosa) when taken on an empty stomach.

Everything is good in moderation, so you can not uncontrollably increase the concentration of apple cider vinegar during treatment. This can cause serious harm to health. Do not treat with this remedy for too long.

foodlife.ru

Application in the kitchen

Most often in cooking, it is used in marinades and sauces, as a seasoning, as well as in homemade seamings.

Thanks to its bactericidal properties, apple cider vinegar can disinfect vegetables and fruits, especially in summer, when the risk of intestinal infections increases dramatically.

Therefore, apple cider vinegar in the kitchen is used not only in cooking, but also for disinfecting dishes and kitchen utensils.

It is good to use it for marinating before cooking meat. This will make the meat softer, tastier and protect you from infections.

Apple cider vinegar is used in the kitchen to increase the shelf life of meat and fish. And if you need to store them in the refrigerator for several days, wrap it in a cloth soaked in apple cider vinegar mixed with water.

To prepare marinades, allspice, dill seeds, garlic, juniper berries and other aromatic herbs used in cooking are added to apple cider vinegar. When infused, their aroma and beneficial properties complement those of vinegar.

You can choose the seasonings for vinegar that you like best to taste.

Among other things, apple cider vinegar perfectly removes cooking odors, especially the smell of fish: sprinkle fish (especially sea fish) before cooking with vinegar, and you will get rid of unpleasant smells in the kitchen.

Thanks to this property, apple cider vinegar can remove unpleasant odors in the refrigerator or in the kitchen cabinet - just wipe their inside surface with a cloth dampened with vinegar.
If you didn’t guess with the amount of pepper, and the dish turned out to be very spicy, pour apple cider vinegar into it - just a teaspoon, and the taste will improve significantly.
And you can even get rid of domestic ants if you sprinkle the places of their accumulation and the paths of movement with apple cider vinegar diluted in half with water.
This is how apple cider vinegar has been used in the kitchen. And it’s also possible to clean the kettle from scale by boiling it with apple cider vinegar: the scale will go away and there will be no chemistry left in the kettle.

Apple cider vinegar, the use of which makes life easier for us, can be easily prepared by ourselves.

vita-jizn.net

myths

All types of vinegar are the same

Many people think that apple cider vinegar is just apple cider vinegar, but there are two varieties: filtered and unfiltered. If you want to use the most natural version or make homemade sauces based on this product, unfiltered is suitable for you.

If you see that the vinegar is very transparent and light, it is likely that it has been heavily processed and filtered, so that some of the useful properties of the product have already been lost.
You want one that appears slightly cloudy and brownish, because every beneficial property of apples in such vinegar is preserved the same.
Keep this in mind when buying. There is usually a wide selection in the assortment of the store, which will allow you to find exactly what you want.

Apple cider vinegar tastes terrible

It is quite understandable that no one would drink undiluted vinegar, no matter how healthy it is. However, this does not mean that it should be avoided or that the bad taste should simply be tolerated.

There are many ways to transform this product and make it pleasant enough.

For example, you can make a salad dressing or mix vinegar with honey.
You can also make various sauces or add vinegar to smoothies. Feel free to experiment, and then apple cider vinegar can easily be made a permanent part of your diet.

Apple cider vinegar can cure diabetes

Not surprisingly, many people consider apple cider vinegar to be an effective remedy for diabetics, as it is excellent at stabilizing glucose levels and helping to prevent dangerous blood sugar spikes. Nevertheless, vinegar is simply useful, it is not a medicine.

There is no scientific evidence that using this product will help eliminate the need for insulin and other medications.

If you want to try apple cider vinegar, be sure to check with your doctor first. Remember that this natural remedy cannot be a panacea, so you should not try to treat yourself by refusing other remedies.

No special health benefits

This is another common myth: some argue that apple cider vinegar is not good at all. It actually has a lot of great features.
It has been proven to lower blood pressure, aid digestion, fight a runny nose, and even clear up breakouts.

This is a specialist-approved remedy with antibacterial and antifungal properties. Do not believe those who claim that apple cider vinegar does not provide any benefit, it is absolutely not true.

Apple Cider Vinegar Can't Hurt You

Yes, apple cider vinegar is indeed incredibly healthy, but this does not mean that this product does not have any side effects. Try to always use it correctly. If left undiluted, vinegar can damage tooth enamel. If you get too much vinegar, you can lower your potassium levels in your body. Always be careful when using this product and monitor your condition, because only then can you get the benefits of vinegar.

The strong odor and acidic properties may lead you to think that apple cider vinegar is harmful to the skin, but this is a complete misconception.

Apple cider vinegar can be used as a facial toner by diluting it with water, and you can even use it as a make-up remover.
This is not to say that you should completely abandon your usual cosmetics, just do not underestimate the power of vinegar to treat skin with acne and blemish scars.
Even stars like Miranda Kerr, Megan Fox and Katy Perry claim to use apple cider vinegar. Be sure to try it - and you will be able to see for yourself how effective this remedy is.

It's cancer protection

There are many studies that show that apple cider vinegar can help fight cancer, however, their data is not entirely accurate. Moreover, the information is rather contradictory.

Some studies show that drinking apple cider vinegar reduces the risk of esophageal cancer, while others suggest that it may increase the risk of bladder cancer. It's safe to say that apple cider vinegar cleanses the digestive tract, however, this does not mean that you will be completely protected from bowel cancer.

One way or another, this does not mean that it is not worth trying at all, just the reaction to this product is purely individual, as well as the results of its use.

Yes, apple cider vinegar is made from apples, but don't think that eating it gives the same results as eating fruit.
Distillation and processing means that fiber and vitamin C, which are abundant in apples, do not appear in vinegar.
Do not think that apples and vinegar made from them are equivalent in terms of effects on your body.

Apple cider vinegar can only be drunk

Contrary to popular belief, you can use apple cider vinegar for more than just food. It has many beauty benefits and is one of the best natural cleaners known to man due to its excellent antimicrobial properties.

It is a very effective odor neutralizer and weed control agent.

You can even take a bath by adding apple cider vinegar to the water! There are a lot of ways, just try and do not be afraid to look for the one that is best for you. You will never regret starting to use apple cider vinegar if you do it right and carefully.

A simple recipe for apple cider vinegar at home allows you to cook a truly healthy and tasty product. A liquid with a pleasant sour taste is used simply as a useful substance, and is also used as an ingredient in canning or seasoning food. Apple cider vinegar has a healing effect on the entire body: it normalizes bowel function, acid-base balance, stabilizes overall health, debugs the absorption of fats, improves well-being, and more.

The advantages of homemade apple cider vinegar are: an inexpensive product available to any family, hypoallergenic, no side effects on the liver and stomach.

Standard sugar-free apple cider vinegar recipe

For a simple recipe for apple cider vinegar at home, you need to choose ripe and sweet ones.

Cooking:

During fermentation, a film of acetic acid bacteria forms on the surface of the apple mass, which does not need to be disposed of. It is she who allows you to create such a product.

Apple cider vinegar at home from pomace

Cooking:

Video recipe for apple cider vinegar with rye bread and honey

Apple cider vinegar without yeast

Cooking:

Apple cider vinegar fermentation is a process in which trace elements of starch and sugar are converted into ethanol and carbon dioxide. This process is also called fermentation.

Video: how to make apple cider vinegar at home

A simple recipe for apple cider vinegar at home provides for simple steps, according to which you can make vinegar not only for internal use, but also for external use. Traditional medicine, with confidence in its recipes, is increasingly showing that apple cider vinegar has a beneficial effect on the body. Its use helps to get rid of lichen, fungus, calluses, corns, scabies, small varicose veins. Also, the liquid in question is an excellent antiseptic. For treatment with such methods, you need to know how to make apple cider vinegar, the recipes for which will help you with this.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Apple cider vinegar is a unique product. It is used for the treatment of diseases, cosmetic procedures and body shaping. Dr. Jarvis was committed to the use of this healing liquid in the prevention and treatment of many diseases. He believed that using this product correctly and regularly, people will be able to solve health problems. Only real fruit vinegar, obtained by fermentation, has useful properties. How to make natural apple cider vinegar at home? There are different recipes for obtaining this healing liquid from apples.

How to make apple cider vinegar at home?

A bottle of natural vinegar is a must in the home. It is great for dressing salads and preparing other dishes. Homemade vinegar is used to prevent many diseases and lose weight. When using this product, the metabolic process improves, appetite decreases, the body is cleansed of toxins, the aging process slows down, immunity is strengthened. Apple cider vinegar is used for cosmetic purposes to improve the condition of hair and nails.

And wraps and rubbing with homemade fruit vinegar perfectly help to solve the problem of being overweight. What makes this product so useful? Vinegar preserves all the vitamins and useful trace elements that apples are filled with. And during the fermentation process, apple raw materials are saturated with additional useful substances. The quality of vinegar depends on the way it is produced. Consider 3 popular and easy ways to get fruit vinegar.

From apple juice

At home, the easiest way to make fruit vinegar is from apple juice. For this you need only a few kilograms of apples. It is desirable that the fruit be from your garden or grown in clean conditions without the use of chemical processing. To prepare vinegar at home, you must do the following:

To prepare vinegar according to this recipe, sweet apples are chosen, which must first be washed.
Fruits are cut into large pieces and allowed to stand for some time in daylight so that they darken from this.
Juice is squeezed out of pieces of fruit, which is then filled into a glass vessel.
A rubber glove or ball is put on the top of the container.
The juice container is placed in a warm and dark place for the fermentation process for 1-6 weeks. During this process, the rubber glove will inflate and inflate. When the glove inflates strongly, it means that it is time to pour the liquid for the 2nd stage of fermentation.
The liquid is poured into a clay or enameled wide container to increase the fermentation rate. The level of the poured apple liquid should be 9 cm below the edge of the dish. Be sure to pour the mixture along with the gel-like film on the surface of the liquid. This film is a colony of acetic acid bacteria that support the fermentation process. When the product is ready, the film is collected for the subsequent preparation of another portion of apple cider vinegar.
The liquid container is covered with a simple towel on top. To continue fermentation, the dishes with liquid are placed for 1.5 -2 months in a dark, warm room, in which a room thermometer shows at least 27 degrees.
When a precipitate appears and the mixture becomes transparent, the liquid is filtered through a layer of gauze and bottled.

It is advised to store the finished product in a cold place. It is recommended to use it only by diluting it with water. It is advisable to drink the drink through a straw and / or rinse your mouth thoroughly with water afterwards to prevent the destructive effect of acid on tooth enamel.

Homemade apple cider vinegar

At home, according to this recipe, apple cider vinegar is made, which is rich in potassium and other trace elements. For its preparation, it is best to take environmentally friendly fruits of late varieties. Taking 1500 g of apples, you will get up to 0.85 liters of natural vinegar. The process of obtaining vinegar consists of 12 stages:

Wash ripe or overripe fruits thoroughly and clean from spoiled areas.
Grate apples or meat grinder. It is convenient to use a juicer for this purpose.
Transfer the resulting apple mass to a large glass container or enamel bowl.
Fill the mass with non-hot boiled water (1:1).
For 1 liter of apple mixture, add 100 g of honey, 10 g of yeast and 20 g of dry black bread to speed up the fermentation process.
Do not close the container with the apple mixture tightly, but cover it with gauze or a napkin.
Put the mixture for 10 days in a room where it is dark and warm.
For 10 days, stir the mixture three times a day with a wooden spoon.
After 10 days, strain the liquid through cheesecloth.
Add honey to the filtered liquid (50-100 g per 1 liter).
Put the container covered with gauze in a dark room to continue fermentation.
After 1.5 months, when the liquid becomes transparent, carefully pour it into bottles and close.

The healing liquid prepared at home is drunk, diluted with water. For this, 1 tbsp. l. fruit vinegar is mixed with a glass of water. It is allowed to add a small spoonful of honey to the sour drink. Increased acidity and diseases of the gastrointestinal tract are contraindications to the use of cider.

Photo-recipe for making apple cider vinegar without yeast

Fruit vinegar is made at home without the addition of yeast. To do this, you will have to use a lot of sugar, as well as chop the fruit. The process of preparing a healing apple liquid is divided into 6 stages:

Cut apples into slices or chop them.
Pieces of fruit fill a wide ceramic, enameled or glass container. Then apples are poured with cooled boiled water so that the water level is 3 cm higher than the fruit mass.
Pour sugar into a bowl with liquid (¼ cup per 1 liter of added water).
Stir, cover with a clean towel and stir in a dark room for 7 days. The ideal temperature for an active fermentation process is 25-27 degrees. After a week, strain the liquid through cheesecloth.
Then fill a wide container with filtered liquid. But it should not be poured to the very top, because during the further fermentation process, the liquid will rise up.
Cover the dish with the liquid with gauze and put it in a dark room for 1.5 months to continue fermentation. A clear liquid is carefully poured into glass containers and rearranged for storage in a refrigerator or cellar.

Candidate of Biological Sciences N. KUSTOVA

Many dishes in the cuisines of different peoples of the world cannot be prepared without vinegar. You can’t do without it in preparations, and as a simple seasoning, vinegar is served with many dishes. Making vinegar, like winemaking, is one of the oldest technological processes mastered by man. But if there have been no fundamental changes in the production of wine over the past few millennia (the use of modern equipment does not count), then in the production of vinegar in the 70s of the twentieth century there was a real revolution.

Science and life // Illustrations

Rice. 1. Schutzenbach apparatus: 1 - wooden conical container; 2 - a layer of beech shavings.

Rice. 2. Frings apparatus: 1 - body; 2 - false perforated bottom; 3 - a layer of beech shavings; 4 - circulation pump; 5 - coil of the temperature control system; 6 - switchgear.

Rice. 3. Scheme of the fermenter for the production of vinegar: 1 - stainless steel body; 2 - mixing device; 3 - aerator (it is usually called a bubbler); 4 - thermostatic coil.

Rice. 4. Scheme of installation for obtaining vinegar in continuous mode. The flow of liquid from the apparatus to the apparatus occurs due to the pressure difference in the "air cushion", which occurs due to the different depth of the overflow pipes h: h2 > h3 > h4 > h5.

Let's start with the fact that the main component of food vinegar is acetic acid. It can be obtained in two ways: chemically - from the products of dry distillation of wood and microbiologically - as a result of acetic acid fermentation of alcohol-containing liquids, such as grape wine, cider, beer wort, fermented honey and juices of various fruits, or an aqueous solution of ethyl alcohol (C 2 H 5 HE). In such liquids, the oxidation of ethanol to acetic acid is carried out in most cases by acetic bacteria. Acetobacter aceti. As a result, the finished product contains not only acid, but also a small amount of esters, aldehydes and other organic compounds. It is thanks to these substances that food vinegar acquires its inherent special taste and pleasant aroma. Acetic acid diluted with water, obtained chemically, is devoid of such qualities. It is believed that in the food industry and in everyday life it is better to use vinegar made in a biochemical way.

Vinegar production technology has an interesting and complex history. Even in the first millennium BC, winemakers noticed that if wine is left in an open vessel, after a while it turns sour and turns into vinegar. This observation was used for a long time, without going especially into the essence of what happens with the product.

One of the most "ancient" ways of producing vinegar is called Orleans. At the beginning of the process, 10-12 liters of ready-made unfiltered vinegar are poured into wooden barrels of a special shape, located in a warmed room in several rows one above the other. This portion is a kind of sourdough, because unfiltered vinegar contains a fairly large amount of bacteria. About 10 liters of filtered wine are poured into vinegar. After eight days, if the process is going well, add another 10 liters, and so on until the barrel is filled to half the volume. After that, about 40 liters of the finished product is drained, and filtered wine is added to the rest, and the cycle repeats. The whole cycle takes from a week to a month, but the product is of such high quality that this inefficient method is still used in the wine-growing regions of France.

Along with the Orleans method, there was a method described by the German scientist Boerhave in 1732. Now this technology is known as the "Schuzenbach method". Its essence is that an alcohol-containing liquid (Burgava's description mentions a solution of grain alcohol) was passed from top to bottom through a volume filled with large beech chips thoroughly soaked in vinegar. This technology turned out to be much more productive than the Orleans method, and it is still used all over the world today.

And yet, until the work of Pasteur in the middle of the 18th century, it was not clear how wine turns into vinegar. Pasteur, in his long article "Investigation of the properties of vinegar" ("Etude sur le vinaegre"), showed that a sterile solution of alcohol in water in the open air practically does not oxidize, and the formation of acetic acid occurs due to the work of acetic bacteria. And in order for alcohol to be oxidized efficiently, it is necessary to create optimal conditions for their development in the liquid. It turned out that these microorganisms feel best at a temperature of about 30 ° C and at an alcohol concentration not exceeding 12-14%. Further (already modern) studies have shown that the maximum growth rate A. aceti achieved at a lower concentration of alcohol. A characteristic feature of these bacteria is the high demand for oxygen. For a long time it was believed that due to the relatively low solubility of oxygen in water (and in a solution of ethyl alcohol, too), bacteria can only grow on the surface of a liquid or in its thin film. This did not contradict the industrial experience available at that time. With the Orleans method, bacteria develop mainly in the upper layer of the liquid in the form of a mucous film, while with the Schutzenbach method, the liquid flows down in a thin layer over the surface of the chips (Fig. 1). The performance of the apparatus, either according to one or the other method, usually ranges from 2 to 8 kg of 100% acetic acid per 1 m 3 of the volume of the apparatus per day.

The main apparatus in which acetic acid is obtained according to the Schutzenbach method is a wooden conical vat. At a distance of 200-300 mm from the main bottom, a horizontal perforated partition is installed in it. The upper part of the apparatus is 2/3 filled with shavings, which are irrigated with a nutrient medium for bacteria containing a certain amount of acetic acid (most often a 6% solution), ethyl alcohol (3-4%) and a small amount of ammonium and phosphate salts. As the solution flows, the bacteria, fixed, or, as they say now, immobilized on the chips, oxidize the alcohol into acetic acid. In the lower part of the apparatus, finished products accumulate - 9% vinegar. During the oxidation process, heat is released, which raises the temperature inside the apparatus to 30-35 ° C. As a result of the temperature difference, a natural and rather intense convection is created. Air enters the nozzles under the false bottom, passes through the apparatus and exits in its upper part. So by itself the aeration necessary for working bacteria is carried out.

A few words should be said about chips. This is not just waste from wood processing. Only beech shavings, twisted into a roll with a diameter of 2 to 5 cm and a height of 3 to 6 cm, are suitable for loading into the apparatus. Serious requirements are also placed on wood. It must be completely free from any kind of rot. In a word, shavings for vinegar production are not a cheap thing at all.

1-1.5 m 3 chips are loaded into the Schutzenbach apparatus. Dozens of such devices operate at one enterprise. The productivity of the equipment when working according to this method is low and is not more than 1.5 kg of acetic acid per 1 m 3 chips per day (in terms of 100% acetic acid). At the same time, the yield of vinegar (from the theoretically possible when using the initial amount of ethyl alcohol) does not exceed 75%. The process is carried out continuously, for decades, without changing bacteria and chips. The high acidity of the solution poured into the apparatus is necessary so that other bacteria cannot “populate” the apparatus and thus spoil the product. This makes it possible to produce vinegar without maintaining sterility. The only companion of acetic bacteria in this process is small nematodes - eels. They feed on bacteria and also easily tolerate high concentrations of acetic acid. Vinegar is purified from them by filtration after pasteurization, as a result of which they die and precipitate.

Currently, the vast majority of enterprises produce vinegar using the Frings circulation method. This technology has much in common with the Schutzenbach method. Apparatuses filled with shavings are also used here, acetic acid bacteria are also immobilized on the shavings, and the mass of shavings is also irrigated with a nutrient solution containing alcohol, acetic acid and mineral salts. However, there are significant differences between these methods. First of all, it concerns the size of the devices. At some enterprises, the volume of their working chamber filled with chips reaches 60 m 3. A 10% alcohol solution is fed into such an apparatus (Fig. 2) through a special distribution system at a rate several times greater than according to the Schutzenbach method. Using a pump, the solution is repeatedly circulated through the apparatus until all the alcohol is oxidized and a 9% acid solution is formed. About 10% of the original pure alcohol is lost in this process. The cycle lasts 5-6 days, after which it repeats.

In large-volume apparatuses, the heat dissipation is so significant that special heat exchangers have to be built into them. Most often, coils are located in the working chamber, through which cooling water circulates, but sometimes it is also necessary to arrange additional, so-called remote heat exchangers, which are installed outside the apparatus in the circulation circuit.

When vinegar is obtained by the circulation method, the specific productivity reaches 6-8 kg of acid per day per 1 m 3 of the working volume of the apparatus.

But this method also had significant drawbacks, the main of which was, perhaps, the size of the devices. In the early sixties of the twentieth century, a technology appeared in which acetic acid bacteria began to be cultivated in special apparatus - fermenters in liquid - the so-called method of periodic deep cultivation.

Fermenters for deep cultivation of acetic bacteria are containers made of stainless steel, inside which mixing devices and aerators of various designs are placed (Fig. 3).

The process of obtaining vinegar with a periodic deep method is as follows. From the previous cycle, liquid remains in the apparatus (approximately 1/3 of the working volume of the apparatus), which serves as seed material for the next cycle. A nutrient mixture containing acetic acid and ethanol is poured into the apparatus to the working volume. The mixing device intensively mixes the liquid, and air is continuously supplied through the aerator. At the beginning of the cycle, the living conditions for bacteria change dramatically, and as a result, their noticeable growth is not observed for some time, this stage in the development of microorganisms is called the lag phase. At the end of the lag phase, the alcohol concentration begins to decrease, while the acid concentration, on the contrary, increases. For some time, it is necessary to add a solution of alcohol to the apparatus in portions. After the concentration of vinegar reaches 9-10%, about 2/3 of the volume of liquid is taken as a finished product, and the cycle is repeated.

The productivity of downhole apparatuses is several times higher, and they themselves are several times smaller than apparatuses filled with chips, they have much less ethanol loss. In addition, there is no need to use wood shavings. It is also important that with the deep method, the culture of production increases.

In the early 70s of the last century, a group of employees of the department "Machines and apparatus for microbiological production" at the Moscow Institute of Chemical Engineering (now it is the Moscow State University of Engineering Ecology), headed by Professor Petr Ivanovich Nikolaev, had the idea to combine microbiological methods on an industrial scale with techniques setting and running processes, well-established in chemical technology. For this, a whole range of serious studies had to be carried out. Here is a paradox: the process has been known for at least two and a half millennia, but until the middle of the twentieth century it remained mainly empirical. Up to this point, technological improvements have been primarily related to the design of apparatuses, and microbiological aspects have been developed very poorly.

In the 1960s, works devoted to the physiology and biochemistry of acetic bacteria began to appear. They were aimed at studying the influence of oxygen concentration and the composition of the nutrient medium, including both the mineral background and the influence of ethanol and acetic acid itself. At the same time, studies of the systematics, morphology, and physiology of these bacteria were carried out at the Department of Microbiology of Leningrad University under the guidance of Professor M. S. Loitsyanskaya. Bacterial strains were isolated that grew in a very simple medium with high oxidative activity, which turned out to be extremely useful for the industrial production of vinegar.

Optimal temperature for growth Acetobacter aceti- 25-30 about C. Acetic acid bacteria use mineral salts, preferably ammonium salts, as a source of nitrogen. Acetobacters themselves synthesize all the necessary vitamins and therefore grow in nutrient media without their addition.

The best carbon compound for bacteria of the genus Acetobacter is acetic acid. They also grow well in media containing ethyl alcohol or lactic acid, turning them into acetic acid.

Research by Yu. L. Ignatov showed that acetic acid accumulated in the process reduces the oxidative activity of bacteria and reduces the specific rate of cell growth. This fact allowed P. I. Nikolaev and his collaborators to organize the process of obtaining acetic acid in a battery from several devices by a deep method in a continuous mode. As a result, an original technological scheme was obtained, in which the process of obtaining 9% acetic acid is carried out in four to five series-connected fermenters (Fig. 4). In such a battery, in the first two, along the liquid, devices, at a relatively low concentration of acetic acid, bacteria multiply at a high rate with high oxidative activity, which ensures high productivity of the process. In the last devices in the course of the liquid, operating, on the contrary, at high concentrations of acetic acid, the productivity decreases, in them the alcohol remaining in the solution is mainly oxidized. The overall performance of all battery devices is significantly higher than one that produces vinegar at 9% concentration. Yu.L. Ignatov showed that the productivity of a unit of the working volume of an apparatus operating according to the battery method can reach 49.4 kg of acetic acid from 1 m 3 per day.

The developed method was surprisingly quickly implemented at several plants. Now the Experimental Food Processing Plant in Balashikha, vinegar workshops in the cities of Gorlovka and Dneprodzerzhinsk in Ukraine, and a plant in Slovakia are working on this technology.

Candidate of Biological Sciences N. KUSTOVA, Associate Professor, Moscow State University of Engineering Ecology. Details for the curious

Brief information on the chemistry of the oxidation of ethanol to acetic acid Acetobacter aceti

The final reaction of the oxidation of ethyl alcohol to acetic acid is as follows:

Acetobaster aceti

C 2 H 5 OH CH 3 COOH + H 2 O + Q

According to modern concepts, the oxidation of ethyl alcohol by acetic acid bacteria of the species Acetobaster aceti - two phase process. Ethanol is oxidized by alcohol and aldehyde dehydrogenases to form acetic acid and two NADH 2 molecules. (This enzyme is responsible for the transport of hydrogen in the respiratory chain.)

alcohol dehydrogenase Acetobacter aceti contains the recently discovered prosthetic group methoxanthin, or pyrroloquinoline quinone. This enzyme is located on the outer side of the plasma membrane and catalyzes the oxidation of ethanol to acetic acid. Methoxanthin partially enters the nutrient medium and food vinegar, giving it a slightly yellowish color.