Verfahren zur Nachbehandlung eines durch Fermentation erhaltenen Essigs

摘要

The invention relates to a method for the after-treatment of a vinegar obtained by fermentation. The method is characterized in that the vinegar is treated with ultrasound by means of an ultrasonic device, by taking into account the following parameters: amplitude 0.1 to 150 μm frequency 10 to 200 kHz surface intensity of the ultrasonic treatment 0.001 to 200 W/cm2 power per ultrasonic device used 20 to 20000 W net energy input 0.01 to 2000 kWh/m3 volume-related power input 0.001 to 100 W/mL liquid pressure 0.1 to 50 bar, and temperature −2 to 150° C. The ultrasonic treatment of the vinegar obtained by fermentation has an influence on the sensory, optical and microbial quality of the vinegar and influences the storability and effect thereof.