Vinegar is one of the oldest fermented foods used in kitchen & other purpose. Bacteria convert fermented liquids like wine, cider, or beer into mild acetic acid to produce Vinegar. Vinegar is 5% acetic acid in water. Traditional vinegar is made from a carbohydrate (fruit, grain, etc.) by a process of Fermentation, which can yield complex flavors, aromas, and colors.

Vinegar is mainly made from ethanol by oxidation. Ethanol is derived from the different sources including wine, cider, beer or fermented fruit juice, or it may be made synthetically from natural gas and petroleum derivatives. Fast or slow fermentation processes are carried out for production of Commercial vinegar. Generally, slow methods are used for production of traditional vinegars and this fermentation proceeds slowly over the course of weeks or months which allows accumulation of a nontoxic glop composed of acetic acid bacteria and soluble cellulose, known as the mother of vinegar. Read the rest of this entry »