Vinegar, manufacture

Several vinegar-manufacturing processes are commercially used, including the following. 

Vinegar manufactured in Germany from deiiatmed brandy contains a certain quantity of pyridine which can be estimated (see Zeitsch. Uvterstich. Nahr. Genussm., 1911, 21, 655, 658). 

The earliest route to acetic acid was the bacterial souring of wine, which eventually became the basis of vinegar manufacture. Wood distillation yielded stronger solutions of acetic acid (15 to over 90%). Surprisingly, some 10 000 tonnes per annum of acetic acid were still produced by this means in the U.S.A. in the mid-1960s. 

Gy. Szilagyi (1860-1924) graduated from Budapest Technical University as chemical engineer, then acquired his Ph.D. from Budapest University of Sciences. He first was a private docent, later extraordinary professor at Technical University. He was an expert in matters of distilleries, breweries and vinegar manufacture. He founded his own experimental station and became a sworn forensic expert. See Kenyeres (1969). 

The manufacture of sulphuric acid by the synthesis of sulphur trioxide from sulphur dioxide and atmospheric oxygen in presence of heated platinum was patented in 1831 by Peregrine Phillips (son of Richard Phillips), a vinegar manufacturer in Bristol. The process was first worked to make fuming sulphuric acid by Messel (1875). 

Ethanol is used in vinegar manufacture and in the production of diethyl ether and ethylamine. Ethanol is the solvent of choice in many adhesive, coating, thinner, and polish formulations. Pharmaceutical processes and products, personal care products, industrial detergents, and soaps find ethanol the solvent of choice. 

Present in vinegar, manufacture of plastics and rubber, preservative in foods, solvent for resins and oils Use... 

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