Essay On Vinegar

1300 Words6 Pages
Vinegar can be defined as a condiment made from a variety of sugary and starchy materials by alcoholic and subsequent acetic fermentation. It is in simple words, an alcoholic liquid that has been allowed to sour (Unknown, 2011a) Vinegar can be produced by different methods and from a variety of diluted alcohol products, the most common being, wine, beer and rice. Wine (white, red, and sherry wine), cider, fruit musts, malted barley, or pure alcohol are used as substrates. Vinegar production ranges from traditional methods involving wood casks and surface culture to submerged fermentation in acetators (Morales et al 2001). It is primarily used to flavour and preserve food as an ingredient in salad dressings and marinades. Whether produced naturally during fermentation or…show more content…
Specific goals were to achieve 10-12% acidity using constructed lab scale production facilities and to characterize the species of vinegar bacteria used in acetification. Vinegar is the product made from the conversion of ethyl alcohol to acetic acid by a genus of bacteria, Acetobacter. Therefore, vinegar can be produced from any alcoholic material from alcohol-water mixtures to various fruit wines. Its colour and aroma are greatly dependent on the material from which it is made. Vinegar is an ancient cooking ingredient and food preservation method. According to the Vinegar Institute (Vinegar Institute 2005), vinegar's use can be traced back over 10,000 years. In fact, flavoured vinegars have been manufactured and sold for almost 5,000 years. The wide variety of vinegars available today is nothing new. Until the six century BC, the Babylonians were making and selling vinegars flavored with fruit, honey, malt, etc. to gourmets of the time. In addition, the Old Testament and Hippocrates recorded the use of vinegar for medicinal purposes (Tan,
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