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Vinegar is a liquid consisting of about **0% acetic acid (CH3COOH),
water, and other traceÂ
chemicals, which may include flavorings. The acetic acid is
produced by the fermentation of ethanolÂ
by acetic acid bacteria.[1] Vinegar is now mainly used as a cooking
ingredient, or in pickling. AsÂ
the most easily manufactured mild acid, it has historically had a
great variety of industrial,Â
medical, and domestic uses, some of which (such as its use as a
general household cleaner) are stillÂ
commonly practiced today.
Commercial vinegar is produced either by a fast or a slow
fermentation process. In general, slowÂ
methods are used in traditional vinegars where fermentation
proceeds slowly over the course of a fewÂ
months or up to a year. The longer fermentation period allows for
the accumulation of a non-toxicÂ
slime composed of acetic acid bacteria. Fast methods add mother of
vinegar (bacterial culture) toÂ
the source liquid before adding air to oxygenate and promote the
fastest fermentation. In fastÂ
production processes, vinegar may be produced between *0 hours to
three days.
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| Pays: | China |
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