Fermentation is the process by which yeast converts the glucose in the wort to ethyl alcohol and carbon dioxide gas giving the beer both its alcohol content and its carbonation. To begin the fermentation process, the cooled wort is
beer fermentation
transferred into a fermentation vessel to which the yeast has already been added. When fermentation is nearly complete, most of the yeast will settle to the bottom of the fermenter. The bottom of the fermenter is cone shaped, which makes it easy to capture and remove the yeast, which is saved and used in the next batch of beer. Since fermentation produces a substantial amount of heat, the tanks must be cooled constantly to maintain the proper temperature.
Fermentation vinegar
Vinegar could be made from almost anything, which contains sugar, starch or alcohol with the help of natural bacteria, the mother of vinegar. This is a natural biochemical process, where alcohol will be converted to acid. It is a sour liquid obtained by acetic fermentation of dilute alcoholic liquids and used as a condiment or preservative. It can
fermentation vinegar
be called a sour wine. A group of bacteria called “Acetobacter” converts the alcohol portion to acid. This is the acetic or acid fermentation that forms vinegar. Velo Group of Italy has adapted the state of the art fermented technology for vinegar producers, which aim an economical production process.