Vinegars are either brewed or artificial. Brewed vinegars are made through alcoholic and acetic fermentation from various fruits, starches, and sugars. They include vinegars from apples/cider, grapes/wine, potatoes, malted barley/malt, molasses, honey, spirits, and spices. Artificial vinegars are made by diluting synthetic acetic acid to a standard of 4% and coloring it with caramel. They are also called non-brewed or synthetic vinegars. The production of vinegar involves alcoholic fermentation followed by acetic fermentation.

3. vinegar

5. Vinegars are of two types-
(A) Brewed vinegars, and
(B) Artificial vinegars
(A) Brewed vinegars : Brewed vinegars are
made from various fruits, starchy
materials (potato) and sugar containing
substances (molasses, honey) by alcoholic
and subsequent acetic fermentation.

6. (1) Fruit vinegar: Generally apple, grape,
orange, jamun, peach, pear, pineapple,
apricot and banana are used. Vinegar made
from apple juice is known as cider or
apple cider vinegar, while that from grapes as
wine or grape vinegar.
(2) Potato vinegar: In this case starch is
extracted from potato and hydrolyzed by the
enzyme diastase before fermentation

7. 3) Malt vinegar: Malt vinegar is derived wholly from
malted barley, with or without the
addition of the cereal grain, malted or otherwise,
the starch of which is saccharified by
the diastase of the malt before fermentation.
Distilled malt vinegar is prepared by
distilling the malt vinegar. The product merely
contains the volatile constituents of the
vinegar from which it is derived. It is colourless
and is generally used in the
manufacture of pickled onions

8. (4) Molasses vinegar: In this case molasses is
diluted to 16 per cent total soluble
solids, neutralized with citric acid and then
fermented.
(5) Honey vinegar: It is prepared from low
grade honey

9. (6) Spirit vinegar: Spirit vinegar is the product
prepared by acetous fermentation of a
distilled alcoholic fluid which in turn is produced
by fermentation. It is usually made by
alcoholic fermentation of molasses and then
distilled prior to acetic fermentation. It is
also called as grain vinegar. distilled vinegar, white
vinegar or alcohol vinegar.
(7) Spiced vinegar: Spiced vinegars are prepared by
steeping the leaves or spices in
an ordinary vinegar

10. (8) Artificial vinegars: Artificial vinegars are
prepared by diluting synthetic acetic acid
or glacial acetic acid to a legal standard of 4
per cent and are coloured with caramel.
Artificial vinegars are also called as synthetic
vinegar or non-brewed vinegar.
Steps involved in vinegar production
Two distinct steps are involved in its
preparation.

11.  Vinegar