How is vinegar made ?

Question

I'd just like to find out how vinegar is made. Simple question. Thanks !

Answer 1

Vinegar is made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol. 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 acetic acid bacteria and soluble cellulose, 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 20 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. Most manufacturers filter and pasteurize their product before bottling to eliminate any potential adulteration.

Answer 2

Its made by fermenting ethanol. After fermentation, you get acetic acid, which is the main ingredient of vinegar (acetic acid is what gives vinegar it's smell). Vinegar is simply a dilute solution of acetic acid, and sometimes contains other things like spices.

Answer 3

There are many ways in making vinegar, I mean a raw material in order to produce vinegar. Take note: Vinegar is a liquid substance consisting mainly of acetic acid (CH3CO2H) and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria. Beer Vinegar made from beer is produced in the United Kingdom, 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]Cane Cane vinegar, made from sugarcane juice, is most popular in the Philippines, in particular, the Ilocos Region of the northern Philippines (where it is called sukang iloko), although it also is 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, containing no residual sugar, it is not sweeter than other vinegars. In the Philippines, it often is labeled as sukang maasim (Tagalog for "sour vinegar"). Cane vinegars from Ilocos also varies in two different types: basi (sweet) and suka (sour). The sweet vinegar is used as a wine in Ilokanos, while the other type of vinegar is used as a seasoning and preservative. A white variation has become quite popular in Brazil in recent years, where it is the cheapest type of vinegar sold. It is now common for other types of vinegar (made from wine, rice and apple cider) to be sold mixed with cane vinegar to lower the costs. [edit]Coconut Coconut vinegar, made from fermented coconut water, is used extensively in Southeast Asian cuisine (particularly in the Philippines and Sri Lanka, major producers, where it is called suka ng niyog or vinakiri), as well as in some cuisines of India, especially Goan cuisine. A cloudy white liquid, it has a particularly sharp, acidic taste with a slightly yeasty note.

Answer 4

Simple answer- Diluted acetic acid, a widely-available chemical that can be produced from fermentation or other reactions.

Answer 5

When I get drunk, pass out, and leave the cap off the gallon of Rossi.