PROCEDURE FOR PRODUCTION OF VINEGAR Russian patent published in 2010 - IPC C12J1/04 

FIELD: food industry.

SUBSTANCE: juice is extracted from fresh sea-buckthorn fruit with successive separation of oil from juice. Further juice is fortified to 10-12 vol. % proof, or part of it is fortified, while another part is dry fermented with wine yeast. Nutrient medium is prepared out of fortified sea-buckthorn juice or its mixture with fermented sea-buckthorn juice by means of adding preliminary produced solution of ammonia phosphate into it. Upon this nutrient medium is mixed. Alcohol is oxidised into acetic acid at temperature 28-33°C at presence of purified air by continuous or periodic method in an oxidizer or a battery of oxidisers with usage of filler whereon acetic bacteria of strain Acetobacter aceti All-Russian collection of industrial microorganisms B-4578 are attached. Further raw vinegar is extracted. Raw vinegar is pasteurised, cooled and cleared by treatment with bentonite suspension and simultaneously it is blended. Finished vinegar is decanted off sediment, is filtered and is bottled or concentrated and bottled.

EFFECT: production of sea-buckthorn vinegar with high organoleptic indices.

5 cl, 4 ex