How is vinegar made?
Vinegar FAQs: From Balsamic to Apple Cider to Red Wine to Distilled
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-Frequently Asked Questions -
Frequently Asked QuestionsWhat is Vinegar?
The dictionary defines vinegar as “sour wine” or “a sour liquid
obtained by acetic fermentation of dilute alcoholic liquids and used as a
condiment or preservative.”
How is Vinegar Made?
Vinegar is made by two distinct biological processes, both the result of
the action of harmless microorganisms (yeast and “Acetobacter”) that
turn sugars (carbohydrates) into acetic acid. Many of our favorite foods
involve some type of bacteria in their production – from cheese and
yogurt to wine, pickles and chocolate. The first process is called
alcoholic fermentation and occurs when yeasts change natural sugars to
alcohol under controlled conditions. In the second process, a group of
bacteria (called “Acetobacter”) converts the alcohol portion to acid.
This is the acetic, or acid fermentation, that forms vinegar. Proper
bacteria cultures are important; timing is important; and fermentation
should be carefully controlled.
Although acetic acid is the primary constituent of vinegar aside from
water, acetic acid is not vinegar. Vinegar contains many vitamins and other
compounds not found in acetic acid such as riboflavin, Vitamin B-1 and
mineral salts from the starting material that impart vinegar with its
What is Vinegar Made From?
Vinegar can be made from any fruit, or from any material containing sugar.
What Are the Different Types of Vinegar?
Since vinegar can be made from anything with sugar, there are probably too
many different types to count made in countries throughout the world. Each
country may use
Vinegar - Wikipedia, the free encyclopedia
** Vinegar **
From Wikipedia, the free encyclopedia
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A variety of flavoured vinegars on sale in France (bottom rows)
*Vinegar* is a liquid consisting mainly of acetic acid (CHCOOH) and
water. The acetic acid is produced by the fermentation of ethanol by acetic
acid bacteria.^ Vinegar is now mainly used as a cooking ingredient, but
historically, as the most easily available mild acid, it had a great
variety of industrial, medical, and domestic uses, some of which (such as a
general household cleanser) are still promoted today.
Commercial vinegar is produced either by fast or slow fermentation
processes. In general, slow methods are used with traditional vinegars, and
fermentation proceeds slowly over the course of weeks or months. The longer
fermentation period allows for the accumulation of a nontoxic slime
composed of acetic acid bacteria. Fast methods add mother of vinegar (i.e.,
bacterial culture) to the source liquid before adding air using a venturi
pump system or a turbine to promote oxygenation to obtain the fastest
fermentation. In fast production processes, vinegar may be produced in a
period ranging from 20 hours to three days.
· 1 Varieties
· 1.1 Apple cider
· 1.2 Balsamic
· 1.3 Beer
· 1.4 Cane
· 1.5 Coconut
· 1.6 Date
· 1.7 Distilled vinegar
· 1.8 East Asian black
· 1.9 Flavored vinegars
· 1.10 Fruit
· 1.11 Honey
· 1.12 Job's tears
· 1.13 Kiwifruit
· 1.14 Kombucha
· 1.15 Malt
· 1.16 Palm
· 1.17 Raisin
· 1.18 Rice
· 1.19 Sinamak
· 1.20 Spirit vinegar
· 1.21 Sherry vinegar
· 1.22 White
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