Vinegar plant Octownia Bialystok is a producer of natural spirit vinegar arising as a result of alcoholic fermentation. As a biological material for vinegar fermentation acetic acid bacteria are used, which „transform” spirit into natural acetic acid. These bacteria are very sensitive to sulphur dioxide and emissions as well as to gasoline and benzene vapours. Therefore the plant is located outside the city, where there is no air pollution. Water used in vinegar production plays equally important role. It must meet rigorous requirements in terms of quality.

Octownia Bialystok has a long tradition in spirit vinegar production. The first two armatures were launched in 1952 by Fruit & Vegetable Processing Plant in Białystok, hive of Reymont. Vinegar was originally bottled by hand, closed with a natural cork and sealed. Thus prepared bottles were placed in wooden crates and passed for sale. Ownership changes followed the political and economic turbulence, but vinegar has been produced continuously until today. Currently Octownia Bialystok is located in Ignatki near Bialystok and supplies the northern-eastern and the northern regions of Poland with vinegar highly regarded among consumers.

Vinegar as well as wine and certain milk products is one of the oldest fermented products.

There is a lot of documented information that in ancient times and then in the middle ages vinegar was a favourite spice, preservative substance and a cheap refreshing drink.

Many applications of vinegar are also well known from the medicine history. Hippocrates, the greatest physician of Antiquities, called Father of Medicine, applied it as a medicine. Vinegar was used as a disinfectant (treatment of various skin diseases, wound care) and as a warming substance (rubbing vinegar in case of such diseases as intermittent claudication or herpes zoster), in compresses (in case of burns), as well as an antiscurvy substance. Previously vinegar was popular in cosmetics production, more than nowadays.

In parallel with increasing knowledge about the nature of vinegar fermentation and acetic acid bacteria, there has been progress in vinegar production technologies. From simple drop methods to the currently used complex methods. During the course of vinegar fermentation it is necessary to monitor such parameters as temperature, alcohol content and quantity of supply air. Even slight deviations from the given parameters can lead to interruption of the process.

More information on www.octownia.pl