how vinegar is made ?

Answer 1

Vinegar is made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol. Vinegar can also be made by certain bacteria operating on sugar-water solutions directly, without intermediary conversion to ethanol.

Answer 2

vinegar can be made two ways,by the toddy extrction which will be fermanted for while .for the industrial use dilute the acetic acid to cut down the acidity,the first own use only in houses and costlier than the second one.

Answer 3

Balsamic vinegar - this is the finest and oldest of all vinegars. Sweet white grape juice is fermented in wooden barrels for atleast ten and upto seventy years to create balsamic vinegar. The final product is dark, rich, sweet and as complex as a fine wine. Use it in simple dressings or sprinkle it over pasta, salads and over roasted or steamed vegetables. However, do not use too much, as a little goes a long way.
Cider vinegar - made from apple cider or from apple pulp. It is normally pale brown in colour with a strong bite and a perceptable apple flavour. It is one of the most pungent of vinegars. Ideal for pickling vegetables or to flavour a hearty stew.
Distilled white vinegar - a handy pantry item, this colourless vinegar is made from grain alcohol. Because of its high acidity, use it only for pickling and household chores such as cleaning windows and to keep drains running free.
Fruit vinegar - cider or white wine vinegar combined with assorted fruits and berries produces flavourful vinegar for vinaigrettes. Used for salad dressings, poaching pears or apples and with chicken.
Herb or chilli vinegar - add garlic, dill, or any other herb to wine vinegar and use it to flavour a salad, vegetable or main dish. In the Caribbean Islands, South America and China fresh chillies are steeped in vinegar and set on tables as a zesty condiment.
Malt vinegar - this is made from malted barley and is the popular choice for chutneys and pickles. The colourless variety is distilled and is used for pickling baby onions and other vegetables where it is important to preserve the colour of the vegetable. Although it is less sour than wine vinegar, its flavour is too assertive for dressings. It is the vinegar of choice of fish and chips connoisseurs.
Rice vinegar - Japanese rice vinegar, made from sake, has a mild sweet flavour. China and Thailand also have their versions of rice vinegar, usually heavier and darker. Use rice vinegar to pickle vegetables or season rice in Asian dishes.
Wine vinegar - like wine, wine vinegar is available in red, white, sparkling, sherry and rose - which range in quality, and by law must be 6 to 7 percent acidic. Indispensable in the kitchen, wine vinegars are the best choice for most dressings, mayonnaise and sauces. Use these for adding ‘bite’ to stews and soups.
Sherry vinegar - is normally made by a long slow process and is consequently rich and mellow, but with enough ‘bite’ to make it a good addition to sauces and dressings. Sprinkle over steamed or roasted vegetables or add to sauces and stews for that added falvour.

Answer 4

as vinegar is an Organic compound so it can b prepared easily by Fermintation with the help of certain bacteria,
also we can get it by oxidation of ethanol(a type of alcohol), oxidation means addition of oxygen with different methods also we can get it by mild oxidation (means in the prasence of weak oxidising agents) of Aldehydes.

Answer 5

Apple Cider Vinegar eBook - http://AppleCiderVinegar.siopu.com/?AwR

Answer 6

Hey dude checked your answers......man they were too long .....u'll get bored readin them.
the simplest ans dat i believe can satisfy u is dat it is made by the aerobic fermn of any fruit alcohol.
alcocol C2H5OH
vinegar CH3COOH
and the reaction goes like this
C2H5OH + O2 = CH3COOH + H2O

Answer 7

Vinegar is a dilute form of acetic acid, ranging typically from 4 to 8 percent by volume for table vinegar [1] (typically 5%) and higher concentrations for pickling (up to 18%) although in some countries the minimum strength may be less. 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 pH of vinegar is typically in the range 2- 3.5 while commercially available vinegar is usually about 2.4 but the pH level will vary depending on the concentration of acetic acid.

The word "vinegar" derives from the Old French vin aigre, meaning "sour wine." Louis Pasteur showed in 1864 that vinegar results from a natural fermentation process.

Contents [hide]
1 Production
2 Types of vinegar
2.1 White
2.2 Malt
2.3 Wine
2.4 Apple cider
2.5 Fruit
2.6 Balsamic
2.7 Rice
2.8 Coconut
2.9 Cane
2.10 Raisin
2.11 Beer
2.12 Honey
2.13 Chinese black
2.14 Flavored vinegars
3 Culinary uses
4 Medicinal uses
4.1 Blood glucose control and diabetic management
4.2 Diet control
4.3 Treatment for jellyfish stings
4.4 Traditional and anecdotal treatments
4.5 Veterinary treatment
5 Cleaning
6 Miscellaneous
7 References
8 See also
9 External links



[edit]
Production
Vinegar is made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol. Vinegar can also be made by certain bacteria operating on sugar-water solutions directly, without intermediary conversion to ethanol (see acetic acid).

Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods are generally 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 yeast and acetic acid bacteria, known as the mother of vinegar. Fast methods add mother of vinegar (i.e bacterial culture) to the source liquid and then add air using a venturi pump system or a turbine to promote oxygenisation to give the fastest fermentation.

In fast production processes, vinegar may be produced in a period ranging between 38 hours and three days.

Vinegar eels (Turbatrix aceti), a form of nematode, may occur in some forms of vinegar. These feed on the mother and occur in naturally fermenting vinegar [2]]. Most manufacturers filter and pasteurize their product before bottling to prevent these organisms from forming.

[edit]
Types of vinegar
[edit]
White
So-called "white vinegar" (actually transparent in appearance) can be made by oxidizing a distilled alcohol. Alternatively, it may be nothing more than a solution of acetic acid in water. It is used for culinary as well as cleaning purposes.

[edit]
Malt
Malt vinegar is made by malting barley, causing the starch in the grain to turn to maltose. An ale is then brewed from the maltose and allowed to turn into vinegar, which is then aged. It is typically light brown in color.

A cheaper alternative, called "non-brewed condiment," is a solution of 4-8% acetic acid colored with caramel. There is also around 1-3% citric acid present. Non-brewed condiment is more popular in the North of England, and gained popularity with the rise of the Temperance Societies. The non-alcoholic nature of non-brewed condiment therefore makes it popular for individuals whose cultural or religious beliefs forbid them from drinking alcohol.

[edit]
Wine
Wine vinegar is made from red or white wine, and is the most commonly used vinegar in Mediterranean countries and Germany. As with wine, there is a considerable range in quality. Better quality wine vinegars are matured in wood for up to two years and exhibit a complex, mellow flavor. There are more expensive wine vinegars made from individual varieties of wine, such as Champagne vinegar and sherry vinegar.

[edit]
Apple cider

Shaw's brand apple cider vinegarApple cider vinegar, sometimes known simply as cider vinegar, is made from cider or apple must, and is often sold unfiltered, with a brownish-yellow color; it often contains mother of vinegar. It is currently very popular, partly due to its alleged beneficial health and beauty properties (see below).

[edit]
Fruit
Fruit vinegars are made from fruit wines without any additional flavouring. Common flavors of fruit vinegar include black currant, raspberry, and quince. Typically, the flavors of the original fruits remain tasteable in the final vinegar.

Most such vinegars are produced in Europe, where there is a growing market for high price vinegars made solely from specific fruits (as opposed to non-fruit vinegars which are infused with fruits or fruit flavors. Persimmon vinegar is popular in South Korea.

[edit]
Balsamic
Balsamic vinegar is an aromatic, aged type of vinegar traditionally manufactured in Modena, Italy, from the concentrated juice, or must, of white grapes (typically of the Trebbiano variety). It is very dark brown in color and its flavor is rich, sweet, and complex, with the finest grades being the end product of years of aging in a successive number of casks made of various types of wood (including oak, mulberry, chestnut, cherry, juniper, ash, and acacia). Originally an artisanal product available only to the Italian upper classes, balsamic vinegar became widely known and available around the world in the late 20th century. True balsamic is aged between 3 - 12 years and even older and is expensive. The commercial balsamic sold in supermarkets is typically made with red wine vinegar or concentrated grape juice mixed with a strong vinegar which is laced with caramel and sugar. However produced, balsamic needs to be made from a grape product.

Balsamic has a high acid level, but the sweetness covers the tart flavor, making it very mellow.

[edit]
Rice
Rice vinegar is available in white, red, and black variants, the last of which is most popular in China (see Chinese black, below). Black rice vinegar may be used as a substitute for balsamic vinegar, although its dark color and the fact that it is aged may be the only similarity between the two products. Some types of rice vinegar are sweetened or otherwise seasoned.

The Japanese prefer a more delicate rice vinegar.

[edit]
Coconut
Coconut vinegar, made from the sap, or "toddy," of the coconut palm, is used extensively in Southeast Asian cuisine (particularly in the Philippines, a major producer of the product), as well as in some cuisines of India. A cloudy white liquid, it has a particularly sharp, acidic taste with a slightly yeasty note.

[edit]
Cane
Cane vinegar, made from sugar cane juice, is most popular in the Philippines (where it is called sukang iloko), although it is also produced in France and the United States. It ranges from dark yellow to golden brown in color and has a mellow flavor, similar in some respects to rice vinegar, though with a somewhat "fresher" taste. Contrary to expectation, it is not sweeter than other vinegars, containing no residual sugar.

[edit]
Raisin
Vinegar made from raisins is used in cuisines of the Middle East, and is produced in Turkey. It is cloudy and medium brown in color, with a mild flavor.

[edit]
Beer
Vinegar made from beer is produced in Germany, Austria, and the Netherlands. Although its flavor depends on the particular type of beer from which it is made, it is often described as having a malty taste. That produced in Bavaria is a light golden color, with a very sharp and not overly complex flavor.

[edit]
Honey
Vinegar made from honey is rare, though commercially available honey vinegars are produced in Italy and France.

[edit]
Chinese black
Chinese black vinegar is an aged product made from rice, wheat, millet, or sorghum. It has an inky black color and a complex flavor.

[edit]
Flavored vinegars
Popular fruit-flavored vinegars include those infused with whole raspberries, blueberries, or figs (or else from flavorings derived from these fruits). Some of the more exotic fruit-flavored vinegars include blood orange and pear.

Herb vinegars are flavored with herbs, most commonly Mediterranean herbs such as thyme or oregano. Such vinegars can be prepared at home by adding sprigs of fresh or dried herbs to store-bought vinegar; generally a light-colored, mild tasting vinegar such as that made from white wine is used for this purpose.

An East Asian variety of flavored vinegar known as sweetened vinegar is made from rice wine and herbs including ginger, cloves and other spices.

[edit]
Culinary uses
Vinegar is commonly used in food preparation, particularly in pickling processes, vinaigrettes, and other salad dressings. It is an ingredient in sauces such as mustard, ketchup, and mayonnaise. Vinegar is an essential component of chutneys. It is often used as a condiment. Marinades often contain vinegar.

Condiment for fish and chips - Britons commonly use malt vinegar (or non-brewed condiment) on chips; it may be used in other territories where British-style fish and chips are served.
Vinegar pie - is a North American dessert made with a vinegar to one's taste [3].
Pickling with cider vinegar - cider vinegar can be used to pickle foods, but will darken light fruits and vegetables.
Cider vinegar and sauces - cider vinegar is not usually suitable for use in delicate sauces.
Substitute for lemon juice - cider vinegar can usually be substituted for lemon juice in recipes and obtain a pleasing effect.
Saucing roast lamb - pouring cider vinegar over the meat when roasting lamb, especially when combined with honey or when sliced onions have been added to the roasting pan, produces a tasty sauce.
Asian sweetened vinegar (see Flavoured vinegars below) - is used in the dish of Pork Knuckles and Ginger Stew that is used to celebrate the arrival of a new child [4] .
Sushi rice - Japanese use rice vinegar as an essential ingredient for sushi rice.
[edit]
Medicinal uses
Many remedies and treatments have been ascribed to vinegar over the millenia and in many different cultures but few have been verifiable using controlled medical trials and several that are effective to some extent have signifcant risks and side effects. In most cases, alternative treatments are more effective and less risky. Nevertheless, there is verifiable evidence that vinegar is effective for certain conditions.

[edit]
Blood glucose control and diabetic management
Small amounts of vinegar (approx. 20 mls or two tablespoons of domestic vinegar) added to food, or taken along with a meal, has been shown by a number of medical trials to reduce the glycemic index of carbohydrate food in both healthy and diabetic recipients.[5][6][7] This has been also been expressed as lower glycemic index ratings for food thus treated of involving a reduced GI in the region of 30%.[8] [9]

[edit]
Diet control
Multiple trials indicate that taking vinegar with food increases satiety (the feeling of fullness) and so reduces the amount of food consumed.[10] [11] Even a single application of vinegar can lead to reduced food intake for a whole day.[12]

[edit]
Treatment for jellyfish stings
Applying vinegar to jellyfish stings deactivates the nematocysts. However, placing the affected areas into hot-water is a more effeective treatment because the venom is deactivated by heat.

[edit]
Traditional and anecdotal treatments
Hippocrates prescribed vinegar for many ailments, from skin rash to ear infection.
Vinegar is a folk medicine used in China to prevent the spread of virus such as SARS (Severe Acute Respiratory Syndrome) and other pneumonia outbreaks:
On February 13, 2003 news of a type of atypical pneumonia that appeared in six cities of south China's Guangdong province has been brought under control, with no cases reported since Monday. According to press conferences held by the Guangdong and Guangzhou governments, local governments at various levels have taken emergency measures to control the prices of isatis root, vinegar and other related anti-virus medicines, which saw soaring prices due to their effectiveness in curing this disease.[citation needed]
The therapeutic use of vinegar is recorded in the second verse of the nursery rhyme “Jack and Jill”: “Went to bed and bound his head / With vinegar and brown paper.” As with some nursery rhymes, there is truth in the story. This one comes from the village of Kilmersdon in Somerset.[citation needed] The vinegar used would likely have been cider vinegar.
Apple cider vinegar is a much more useful astringent than ice and will reduce inflammation, bruising and swelling in approximately a third of the time that ice will take. Application is directly onto the skin with a flannel, and left on for an hour or so.[citation needed]
Apple cider vinegar in particular is often touted as a medical aid, from cancer prevention to alleviation of joint pain to weight loss.[13] [14] [15] [16] These claims began in Biblical times; in 1958, Dr. D. C. Jarvis made the remedy popular with a book that sold 500,000 copies.
Claims that cider vinegar can be used as a beauty aid also persist,[17] despite the fact that apple cider vinegar can sometimes be very dangerous to the eyes. The acid will burn and the eyes will become red, but no damage to the eyes has ever been described. If the vinegar contains mother of vinegar the slime bacteria of the mother can cause ophthalmitis.[citation needed]
Many believe that vinegar is also a cure to mild to moderate sunburn when soaked on the area with a towel or in a bath.[citation needed]
Cider vinegar is also claimed to be a solution to dandruff, in that the acid in the vinegar kills the fungus Malassezia furfur (formerly known as Pityrosporum ovale) and restores the chemical balance of the skin.[citation needed]
[edit]
Veterinary treatment
Vinegar along with hydrogen peroxide (H2O2) is used in the livestock industry to kill bacteria and viruses before refrigeration storage. A chemical mixture of peracetic acid is formed when acetic acid is mixed with hydrogen peroxide. It is being used in some Asian countries by aerosol sprays for control of pneumonia. A mixture of five-percent acetic acid and three-percent hydrogen peroxide is commonly used.[citation needed]

[edit]
Cleaning
Vinegar can be a potent, inexpensive and environment-friendly cleaning agent. White vinegar is generally recommended when vinegar is being used as a cleaning fluid. Do not use vinegar on plated surfaces as it may damage the plating.

For stainless steel and copper cookware - a few tablespoons of white vinegar mixed with a few teaspoons of common table salt makes an excellent cleaner for cleaning badly stained stainless cookware. This vinegar and salt mixture can also remove oxidation from copper-clad cookware and make it shine with practically no rubbing required.
As a glass cleaner - one part white vinegar to four parts water (for a stronger solution, one part white vinegar to one part water works) makes a fine window-washing fluid, substituting for proprietary window cleaning fluids such as Windex and Windowlene. If windows appear streaky after washing with vinegar, add a small amount of liquid soap to the mix—this removes the residue of waxy streaks left over by commercial window cleaners.
As a floor cleaner - the same vinegar solution used as a glass cleaner, can also be used to clean some types of floors [18].
For cleaning drains - drains can be cleaned by using a combination of vinegar and baking soda. Pour 100g baking soda down the drain, followed by 100ml of white vinegar (thereby producing gaseous carbon dioxide and sodium acetate). Let sit for a while. Cover the drain while it works, then pour a tea kettle full of boiling water down the drain. This is a good way to prevent build-up in the drain.
As a fabric softener - vinegar also works well as a fabric softener; just add 100ml to the rinse cycle.
For cleaning dishwashers - add 200ml of vinegar to an empty dishwasher and run through the washing cycle to remove mineral deposits and odors. You can also put it in the rinse dispenser instead of proprietary rinse aid products.
As an odor remover - vinegar can act as a very effective odor-remover especially in situations involving sensitive surfaces since commercial cleaners often cause damage to surfaces.
As a douche - weak solutions of vinegar or acetic acid in water are used for douches.
As an adhesive remover - vinegar can also be used as a solvent for removing the adhesive residue tapes leave on glass and plastic. It works well for quickly removing an adhesive residue that has been left on for about 1-2 weeks. To remove the adhesive residue using vinegar, you should:
Apply the vinegar to a cloth or paper towel.
Dab the cloth or paper towel in a little bit of vinegar.
Scrub at the surface with the damp side of the cloth or paper towel.
Dry the surface.
Removing limescale deposits - these can be removed by vinegar. It's effective when used on scaled showerheads and around water taps. To remove limescale spots from water taps, moisten paper towels with un-diluted vinegar, wrap around the scaled taps and then cover with small bags (you may need to secure the bags with elastic bands). Leave for several hours or overnight, repeating if necessary. To remove limescale from a scaled showerhead, place the showerhead into a small bag, cover the scaled area with un-diluted vinegar and leave to soak overnight.
[edit]
Miscellaneous
Some countries, like Canada, prohibit the selling of vinegar over a certain percentage acidity.
When a bottle of vinegar is opened, mother of vinegar may develop. It is considered harmless and can be removed by filtering.
When vinegar is added to sodium bicarbonate (baking soda), it produces a very fizzy and volatile mixture of carbonic acid decomposing into carbon dioxide and water. It is exemplified as the typical acid-base reaction in school science experiments. The salt that is formed is sodium acetate.
Neutralizes lye, a strong base.
According to the Prophet Mohammed, vinegar is one of the best condiments (Ref. Sahih Muslim Book 023, Number 5091).
Lord Byron would consume vast quantities of white vinegar in an attempt to keep his complexion pale.
Vinegar can also be used as an organic herbicideFOR TESTING ONLY
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Some people [19] also believe that vinegar can be used as a detoxification agent for marijuana but this is myth [20] [21] [22].