Vinegar is an acid liquid produced from the fermentation of ethanol in a process that yields its key ingredient, acetic acid (ethanoic acid).The acetic acid concentration typically ranges from 4% to 8% by volume for table vinegar and up to 18% for pickling.
Vinegar is the product made from the conversion of ethyl alcohol to acetic acid by a genus of bacteria Acetobacter. The vinegar bacteria, also called acetic acid bacteria and characterized by their ability to convert ethyl alcohol (C2H5OH) into acetic acid (CH3CO2H) by oxidation.
Vinegar can be produced from various raw materials like distilled alcohol, wine, rice wine and any kind alcoholic solution by several major production techniques for making vinegar such as the Orleans process, generator process and submerged acetification process.
Vinegar fits into a niche market, as many consumers and chefs have come to value the variety of flavors that vinegars can add to foods and dishes. Under ideal conditions, vinegar can be stored for 6-8 months which can extend the season of less available products.
Vinegar is primarily used to flavor and preserve foods and as an ingredient in salad dressings and marinades. Vinegar is also used as a cleaning agent. Natural vinegar is a superior food additive over synthetic vinegar as it carries essential amino acids from its fruit source and is reported to act as a medicine for aches and gastric troubles.
Vinegar:
production and usage
