OVERVIEW OF VINEGAR PRODUCTION

Authors

  • Abhishek Kumar Singh

Abstract

Vinegar is a fermentative product produced from the conversion of (C2H5OH) into acetic acid (CH3CO2H) by Acetobacter.  It is the product obtains through alcoholic and acetic fermentation of agricultural origin substances containing about 5% acetic acid in water, fruit acids, colouring matter, salts and fermentation products for flavor and aroma. The quality of vinegar is a combined effect of acetic acid bacteria species, technological process and aging. Vinegar is used as a food preservative. In this review, detailed on processing methods, different types of substrates and microbes have been used for vinegar production is discussed.

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Published

2020-12-01

How to Cite

Abhishek Kumar Singh. (2020). OVERVIEW OF VINEGAR PRODUCTION . PalArch’s Journal of Archaeology of Egypt / Egyptology, 17(6), 4027 - 4037. Retrieved from http://mail.palarch.nl/index.php/jae/article/view/1638