For the production of all kinds of vinegar: from alcohol, wine, cider, malt, or other sources.

Automation of alcohol measurement for fermenters in the vinegar industry.

Units of different sizes with various possible levels of automation (manual for small units, semi-automatic, fully automatic).

Recovery of alcohol and acid evaporations
Increase in yield rates
Efficiency unmatched by other techniques
Very quick return on investment

Nutrients for acetic bacteria
Acetic bacteria, used for changing alcohol into vinegar, need nutrients to be able to develop