CONTENTSCONTENTS

► IntroductionIntroduction►HistoryHistory►TypesTypes►ProductionProduction►PreparationPreparation►Problems in productionProblems in production►UsesUses►ReferencesReferences

IntroductionIntroduction

►Vinegar may be defined as a condiment made from various sugary and starchy materials by alcoholic and subsequent acetic fermentation (Cruess 1958).Vinegar can be produced by different methods and from various raw materials.Wine (white, red, and sherry wine), cider, fruit musts, malted barley, or pure alcohol are used as substrates.

Types of vinegarTypes of vinegar

►Vinegars are two types-Vinegars are two types-►(A) Brewed vinegars,(B) Artificial (A) Brewed vinegars,(B) Artificial

vinegarsvinegars►Brewed vinegarsBrewed vinegars

Brewed vinegars are made from Brewed vinegars are made from various fruits,starchy materials(potato) various fruits,starchy materials(potato) and sugar containing substances by and sugar containing substances by alcoholic and subsequent acetic alcoholic and subsequent acetic fermention.fermention.

► Fruit vinegarFruit vinegar►Potato vinegarPotato vinegar►Malt vinegarMalt vinegar►Molasses vinegarMolasses vinegar►Honey vinegarHoney vinegar►Spiced vinegarSpiced vinegar

►Artificial vinegarArtificial vinegar

Artificial vinegars are prepared by Artificial vinegars are prepared by diluting Synthetic acetic acid or glacial diluting Synthetic acetic acid or glacial acetic acid to a legal standard of 4 per acetic acid to a legal standard of 4 per cent and are coloured with caramel. cent and are coloured with caramel. Artificial vinegars are also called as Artificial vinegars are also called as synthetic vinegar or non brewed synthetic vinegar or non brewed vinegarvinegar

ProductionProduction

►Two distinct steps involved in its Two distinct steps involved in its production.production.

1 Converstion of the sugar in 1 Converstion of the sugar in fruits,etc.,into alcohol by fruits,etc.,into alcohol by yeast(alcoholic fermention)yeast(alcoholic fermention)

2 Converstion of alcohol into vinegar by 2 Converstion of alcohol into vinegar by acetic acid bacteria(acertification)acetic acid bacteria(acertification)

Preparation of vinegarPreparation of vinegar

► Vinegar is prepared by the following Vinegar is prepared by the following methods:methods:

(A)(A) Slow processSlow process

(B)(B) Orleans slow processOrleans slow process

(C)(C) Quick processQuick process

Problems in vinegar Problems in vinegar productionproduction

►Wine flowerWine flower

►Lactic acid bacteria Lactic acid bacteria

► Insects and wormsInsects and worms

ReferencesReferences

►Fruit and vegetable preservationFruit and vegetable preservation

by; sreevasthavby; sreevasthav