VOLATILE CONSTITUENTS OF VINEGAR. II. FORMATION OF VOLATILES IN A COMMERCIAL MALT VINEGAR PROCESS

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Abstract
Gas liquid chromatography was used to fractionate the alcohols, esters, carbonyls and acids formed in a commercial process of vinegar manufacture. Ethyl, n-propyl, sec-butyl, iso-butyl, n-amyl and iso-amyl alcohols, and iso-butyl, sec-butyl and n-amyl acetates were produced during the initial alcoholic fermentation. During acetification, propionic acid, iso-butyric acid and acetoin were produced. There was no increase in the number of volatiles or in their concentration during the maturing process of the charging wort or the subsequent treatments and storage period of the vinegar after acetification. A loss in the lower boiling point volatiles occurred during the storage of all the samples examined. An assessment has been made of the formation of these volatiles both before and after acetification.

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