Company Filing History:
Years Active: 1982
Title: Innovations in Fermentation: The Contributions of Hermann A Aeschbach
Introduction
Hermann A Aeschbach is a notable inventor based in Montreux, Switzerland, whose expertise lies in the field of fermentation technology. With a singular patent to his name, Aeschbach has significantly advanced the process of vinegar production.
Latest Patents
Aeschbach’s most prominent patent is titled "Method for the Production of Fermentation Vinegar." This innovative method describes a two-stage process for the submersed, automatically controlled production of fermentation vinegar from ethanol. The installation required for this method includes one or more pre-fermenters, alongside a product fermenter. Notably, each pre-fermenter has a volume 1.7 to 3.5 times that of the product fermenter. The fermentation process culminates in the product fermenter, where dissolved oxygen levels, monitored by an oxygen electrode, signal when to open the product valve. The product fermenter is subsequently evacuated to ensure the complete utilization of alcohol, marking a pivotal achievement in vinegar production technology.
Career Highlights
Hermann A Aeschbach's career is prominently featured at Process Engineering Company SA, where he has dedicated his efforts to refining fermentation processes. His innovative approaches not only enhance efficiency but also contribute to the evolving landscape of food technology.
Collaborations
While detailed information on collaborations is not widely documented, Aeschbach’s affiliation with Process Engineering Company SA suggests he may have worked alongside various industry professionals and researchers within the field of fermentation technology. His patent and contributions indicate an ongoing commitment to innovation in this sector.
Conclusion
Hermann A Aeschbach stands out as a key figure in the innovation of fermentation processes. His patented method for producing fermentation vinegar represents a significant advancement that combines efficiency with automation. As the industry continues to evolve, Aeschbach’s contributions will likely serve as a foundation for future developments in fermentation technology.