How is Vinegar produced???

Answer 1

Vinegar production may be started by the addition of mother of vinegar to wine or cider. Vinegar is a dilute form of acetic acid, ranging typically from three to five percent by volume for table vinegar and higher concentrations for pickling. Natural vinegars also contain smaller amounts of tartaric acid, citric acid, and other acids. It has been used since ancient times, and is an important element in Western and European, Asian, and other traditional cuisines of the world. The oxidation is carried out by acetic acid bacteria, as was shown in 1864 by Louis Pasteur. Modern systems work with vinegar bacteria at the liquid and bringing the air into the vinegar with a venturi pump system or with a turbine. These systems have a production time between 38 hours and three days to get the ready vinegar.

Answer 2

Vinegar (from Old French vinaigre, meaning "sour wine") is a sour-tasting liquid made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol. It can also be made by certain bacteria operating on sugar-water solutions directly, without intermediary conversion to ethanol (see acetic acid). Commercially available vinegar usually has a pH of about 2.4.

Answer 3

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