ACETIC ACID FERMENTATION NOAH R.

LOBITAÑA
LEARNING OBJECTIVES
LO 4. Perform acetic acid fermentation
(TLE_AFFP11FR-IIh-i-1)

Define Acetic acid fermentation

Determine the different Ingredients in making Vinegar;
Give the general procedure in making vinegar
WHO AM I?
1. I am a chemical substance with an inhibiting effect on the
growth of microorganisms present in vinegar. Who am I?
Answer: ACETIC ACID
2. I am the transformation of carbohydrates into alcohol or
acids through the action of microorganisms in anaerobic or
partially anaerobic condition. Who am I?
Answer: FERMENTATION
3. I have a sour taste usually made from coconut water and
sugar cane. Who am I?
Answer: VINEGAR
4. I am a kind of cloth used for straining or for covering
pasteurized vinegar while undergoing fermentation. Who am I?
Answer: CHEESECLOTH
ROUND TABLE DISCUSSION
In a group of eight. Discuss the following questions in your
group. Write your answer in a one whole pad paper.

1. What is Acetic Fermentation?

2. How do you used Vinegar in your daily food?
3. What are the common raw materials used in
making vinegar?
ACETIC ACID FERMENTATION
Chemical reaction caused by an acetobacter aceti
to produce vinegar.

ACETIC ACID
Is produced when various substances like starchy solution,
sugar solutions, or alcoholic food like wine or cider are
allowed to ferment
GENERAL PROCEDURES IN MAKING VINEGAR:
PREPARING THE FRUIT – Combine fruit peels and cores. Grind or crush
them. Boil in water until it reaches the desired softness. Then strain the
juice trough a cheesecloth.
FERMENTING THE JUICE FOR ALCOHOLIC FERMENTATION – add ¼
yeast for every liter of juice. Stir well and place in a glass jars. Cover
with a clean cheesecloth and let the mixture stand for about two weeks
to undergo alcoholic fermentation.
FERMENTING INTO VINEGAR OR ACETIC ACID – decant or separate
the alcoholic liquor from the sediment. Add mother vinegar to every 4
parts by volume of the clear liquid. Mix thoroughly and cover with a
cheesecloth. Ferment the vinegar until the desire sourness is obtained.
FILTERING THE SOLUTION (DECANT VINEGAR) –
Filtering is done several times until the solution becomes
clear. Refrain from using metallic strainer to prevent any
reaction with the acid.
PASTEURIZING THE FILTERED SOLUTION – Fill the bottle
with vinegar and seal tightly. Pasteurize below boiling
point for 20 minutes (about 60°C – 70 °C) using a
thermometer to determine the temperature of the water.
Then label.
TWO PHASES OF FERMENTATION
 FIRST PHASE
ALCOHOLIC FERMENTATION PHASE
RAW MATERIALS CONTAINING SUGAR ARE FERMENTED
TO ALCOHOL BY ACTION OF YEAST WHICH IS
NORMALLY OBSERVED WHEN COCO WATER IS USED IN
MAKING VINEGAR. AFTER PASTEURIZATION AND
FERMENTED FOR A WEEK.
 SECOND PHASE
ACETIC ACID FERMENTATION
ALCOHOLIC LIQUOR IS CONVERTED TO DILUTE ACETIC
ACID BY ACETIC ACID BACTERIA. THIS IS THE LAST PHASE
OF FERMENTATION IN COCO VINEGAR MAKING,
ALLOWING THE SOLUTION TO TURN INTO SOUR IN
TASTE.
PLEASE BRING THE FOLLOWING:
Please prepare of the following tomorrow:
4 cups coco vinegar Kitchen tools – provided by the teacher
¾ cup sugar 1 cup vinegar starter
Wide mouth plastic container/glass jar ¼ tsp yeast
Cheese cloth