Submerged aseptic Fermentation system

INMASA markets CHANSARD fermenters.

• For the production of all types of alcohol vinegars: wine, cider, malt, etc.

• A patented procedure which requires a single pump for the aeration of the vinegar during the fermentation process, the introduction of the raw material and the emptying of the vinegar after fermentation.

• Unique design with cooling system using multi-tubular heat exchange.

• High performance: 95 %


Principle:
The production of vinegar is the result of the transformation of alcohol into acetic acid by means of microorganisms of the Acetobacter genus and oxygen. These bacteria are aerobic and develop in a medium at 30 ºC. Vinegar production is a continuous process.

* Fermentador for the vinegar production