"Our business" work of JSC " Slutsk vinegar plant"

The word "vinegar" is now called two completely different products, since acetic acid is of dual origin: biological, it is obtained by oxidation of alcohol and chemical, in which it is obtained either from the products of dry distillation of wood, followed by distillation of acid, or synthetically from acetylene.
Natural vinegar contains a small amount of organic substances, a lot of vitamins, esters, carboxylic acids, which give a special taste and pleasant aroma. Vinegar helps cleanse the body. It is used for making sauces, salads, marinades, baking, canning, in folk medicine, cosmetic purposes and only with health benefits. But chemical and synthetic acetic acids contain harmful aldehydes and salts of heavy metals, so it is better to use it for various economic purposes. Synthetic vinegar has the aroma and taste, typical of natural vinegar. Basically, it is a completely dead product, suitable for use only as a preservative. It should be noted that the technology of creating synthetic vinegar to say simple - primitive: any layman in condition to breed "acetic acid chemical pure ice", "acetic acid synthetic food concentrated" with drinking water. Such a "synthesis" can be carried out in any container, and the final product can be poured into any container. This technology is the most accessible for falsification, so synthetic vinegar is much cheaper than natural.
For the manufacture of natural vinegar requires a whole production. Vinegar is produced by biochemical method by aerobic oxidation of ethyl rectified alcohol by acetic acid bacteria from food raw materials, alcohol contained in grape and fruit wine materials. The name of the bacterium put in the service of mankind is Acetobacter aceti. It needs to provide a number of conditions. First of all, the chips should be twisted into a spiral and have a rough surface - a smooth beech "tape" microorganism can not be attached. Beech "rings" are loaded into special containers - oxidizers - and change every three to four years. However, the production cycle of the product is much less-4-7 days. For the normal life of acetic bacteria requires a constant flow of air and the temperature in the oxidizers 32-34 degrees, and the process of oxidation of alcohol to acetic acid can not be interrupted for a minute.
Now JSC Slutsk vinegar plant is the leader in production of natural vinegar. Assortment list of products is 17 types. We are the only manufacturer of Apple and wine vinegars. The Committee of the state standard for our products awarded a certificate for the right to mark the sign "Natural product".

[@kompromis1235]

Молодцы белорусские братья и сестры!!!! Кайф! Умнички!!!!

[@АлексейСоловьев-о9д]

это показуха

[@valentinabojko2642]

Вот сколько лет пользуюсь уксусом и не знала сколько труда это стоит. Спасибо вам большое что рассказали и показали.👍🏻💐

[@ni_lana]

Здравствуйте! Подскажите, пожалуйста, какие методы используете при утилизации отходов от производства?

[@user-nz9gl4sp3]

Ргли

[@nickolasbilby4564]

как я не всматривался в ваши изделия, не заметил у вас натурального уксуса, весь ваш уксус неестественно прозрачный, даже винный и яблучный, явно вы в синтетический уксус добавляете дешёвые арома-эсенции и соответствующие названию красители, ибо уксус из натуральных продуктов вид имеет мутный, малопрозрачный - например посмотрите здесь как выглядит натуральный, яблочный уксус сделанный в сша - ruclips.net/video/Z16EMXN_vPI/видео.html , понятно что подделку как вы, их производители себе не могут позволить, потому что их судебная система отсудит для народа сша, сотни миллионов долларов, а вы себе позволяете дурачить и травить свой народ безнаказанно, совести у вас совсем нет.