Současné možnosti výroby octa a jeho uplatnění v potravinářství

The aim of this thesis was to develop a literature review on the topic: Technology of vinegar. Vinegar can be made by several methods; these methods are explained in the thesis. The most widely used method nowadays is the submerged method which is also the most modern methods. Raw materials used for the vinegar production are discussed in next section; special attention is paid to ethanol as the main raw material. Then the thesis focuses on factors that may affect the formation of acetic acid, the defects that may occur in the vinegar and finally the microorganisms that cause acid fermentation. Following section covers story of a particular company that produces vinegar in Bzenec, named OKL Bzenec, which describes the company's history, manufactured products and applied work standards