We attended the 115th China National Sugar & Wine Equipment Exhibition in Nanjing, Oct 15–17

2026-10-23 11:24:38

We attended the 115th China National Sugar & Wine Equipment Exhibition in Nanjing, Oct 15–17

------------Explanation of Self-Priming Vinegar brewing equipment and Core Vinegar-Making Technology

Today we are showcasing a standard set of self-priming vinegar brewing equipment. It is capable of producing various rice vinegars, white vinegars and fruit vinegars with an acidity ranging from 3.5% to 19%. This production line mainly consists of a batching system, a fermentation system and a finished product storage system. The coordinated operation of the three systems enables unattended production.

Quality Fermentation Starts with Clean Air

This pipeline serves as the air filtration system. The intake air is normally filtered down to 0.2 μm. Clean filtered air participating in acetic acid fermentation greatly improves fermentation stability and protects acetic acid bacteria from contamination over long production runs.

Intelligent PLC Control System

This system fully records feeding status, fermentation status and discharging status. It continuously logs all dynamic production data with complete records. All data can be stored on the cloud, providing critical data support for consistent vinegar quality and serving as important research references for subsequent product optimization and improvement.

Automatic Oxygen Supply Regulation

It is worth noting that the PLC system features an air flow parameter. In other words, the equipment can freely regulate oxygen supply during fermentation. Oxygen delivery can be automatically adjusted to match the requirements of the bacterial acclimation phase, main fermentation phase and post-fermentation phase. This realizes precise process control and avoids losses caused by under-fermentation or over-fermentation.

Core Components for Acetic Acid Fermentation

A well-designed fermentation system, high-efficiency aerator, reliable defoamer and premium bacterial strains are the core elements for stable acetic acid fermentation. Proper coordination among these units yields high-quality, high-yield vinegar with excellent conversion efficiency. Our typical conversion rate reaches 95~98%.

Technical Challenges in Acetic Acid Fermentation and Solutions

Acetic acid fermentation is the most critical and technically challenging stage of the whole vinegar-making process, directly determining the success of production. One common tough problem is that high-acid fermentation broth releases strong pungent volatile acid. Without proper regulation and intervention in advance, the finished vinegar will be defective. Based on our research, besides high-acid-tolerant acetic acid bacteria, we introduce two or more lactic acid bacteria strains for co-fermentation. This significantly increases the content of non-volatile acids in the final vinegar, delivering a mellow, well-rounded mouthfeel.

Finished Product Tanks and Ultrafiltration Equipment

Once acetic acid fermentation is completed, the broth is automatically transferred to finished product tanks acting as buffer vessels. These tanks are normally connected to ultrafiltration and sterilization units. While transferring to storage, the vinegar undergoes ultrafiltration, sterilization and clarification, completing the pre-treatment process prior to bottling.

Customizable Equipment for Various Acidity Requirements

This vinegar fermentation unit can be technically adjusted to meet customer requirements for different acidity levels. Common specifications include 3.5%, 4%, 6% and 9% acidity, with a maximum achievable acidity of 19%. The fermentation cycle generally ranges from 20 hours to 36 hours.

Adjustable Vinegar Types and Production Capacity

With this equipment, one ton of 96% food-grade edible alcohol can be converted into 10 tons of 9% vinegar, or 24 tons of 3.5% vinegar. Manufacturers can flexibly adjust production according to actual operational needs.

Different Formulas for Different Vinegar Varieties

Our self-priming vinegar brewing equipment supports production of multiple vinegar types:

· If the tank is formulated with edible alcohol, water and nutrient salts, white vinegar (alcohol vinegar) is produced.

· If apple wine is used as the feedstock, apple vinegar is obtained.

· If grape wine is adopted, grape vinegar is produced. The system is also widely applicable to hawthorn, red bayberry, apricot, jujube, pear and many other fruits.

Premium Rice Vinegar

This fermentation system performs excellently for premium rice vinegar production. High-quality millet or rice is first liquefied, saccharified and subjected to alcoholic fermentation. The resulting wine is then sent to the batching unit to adjust alcohol concentration. After acetic acid fermentation, high-grade rice vinegar with acidity between 9% and 18% can be produced.