SEA-BUCKTHORN VINEGAR PRODUCTION METHOD Russian patent published in 2015 - IPC C12J1/04 

FIELD: food industry.

SUBSTANCE: sea-buckthorns are milled; produced mash is fermented by way of addition of drinking water, till organic acids content is equal to 0.7±0.05%, and sugar, till sugars content is equal to 200 g/l; the mixture is stirred; one adds wine yeast starter and perform maintenance at a temperature of 20±1°C till ethyl alcohol content is less than 12 vol %; produced wine material is decanted, clarified with 5% water suspension and filtered; then the clarified wine material is replaced into the acetator; then one adds to the wine material drinking water till titratable acids content is equal to 1.5-3.0 vol % and till ethyl alcohol content is equal to 2.5-7.0 wt %; the mixture is stirred and subjected to in-depth cultivation at a temperature of 30±2°C by way of Acetobacter aceti acetous bacteria culture addition till ethyl alcohol content reduction to 0.1-0.3 vol %; then vinegar is filtered with subsequent dispensing.

EFFECT: invention allows to increase the ready product quality as well as reduce the process duration.

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