continuous vinegar process

continuous vinegar process

[kən¦tin·yə·wəs ′vin·ə·gər ‚präs·əs]
(food engineering)
Continuous, rather than batch, bacterial fermentation of apple cider, wine, other fruit juice, malt, or barley.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
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