2007-03-22 21:25:17 · 5 answers · asked by Boostergold 4 in Food & Drink ➔ Ethnic Cuisine
The word "vinegar" derives from the Old French vin aigre, meaning "sour wine."
Vinegar is a liquid produced from the fermentation of ethanol in a process that yields its key ingredient, acetic acid. The acetic acid concentration ranges typically from 4 to 8 percent by volume for table vinegar (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 of 2 to 3.5, depending on the concentration of acetic acid. Commercially available vinegar usually has a pH of about 2.4.
2007-03-23 08:07:18 · answer #1 · answered by Desi Chef 7 · 0⤊ 0⤋
Vinegar is sour because it is an acid, and acids are sour.
Characteristics Of Acids :
1 : Corrosive
2 : Sour
3 : Turns Litmus Paper Red
2007-03-22 21:31:36 · answer #2 · answered by Unazaki 4 · 0⤊ 0⤋
It is because of the acid in the vinegar.
2007-03-22 21:33:33 · answer #3 · answered by christian girl 2 · 0⤊ 0⤋
It's acidic with a pH of 2-3.5. Normal pH for humans is 7.35-7.45.
2007-03-22 21:32:18 · answer #4 · answered by barbara 7 · 0⤊ 0⤋
the sugar ferments to acetic acid...
2007-03-23 04:28:35 · answer #5 · answered by Anonymous · 0⤊ 1⤋