vinegar and their methods of production

1. NAME: SONIKA
IST SEMESTER
ROLLNO : 06
TOPIC : VINEGAR

3.  VINEGAR is derived from French word
‘vinaigre’ meaning sour wine (vin = wine,
aigre = sour ). It contains about 5 percent
of acetic acid in water, varying amounts of
fixed fruit acids, colouring matters, salts
and few other fermentations products
which impart a characteristic flavour and
aroma of the product.

4. QUALITY STANDARDS
Vinegar is a liquid derived from various
substances, containing sugar and starch, (at least
10% fermentable sugar ) by alcoholic and
subsequent acetic fermentation. It contains about
5% acetic acid.

5. Vinegar
Brewed
vinegar
Fruit
vinegar
Potato
vinegar
Malt
vinegar
Spiced
vinegar
Honey
vinegar
Spirit
vinegar
Artificial
vinegar

7. 1. ALCOHOLIC FERMENTATIOn (Conversion of
sugar in fruits, etc., into alcohol by yeast):
 The most efficient yeasts for fermentation of sugary
substances and fruit juices into alcohol are
Saccharomyces ellipsoideus, S. malei and
S.cerevisiae.
 In order to obtain quality vinegar, it is essential to
destroy wild yeast and other organisms by
pasteurization, and then to inoculate pure yeast.
 The most favourable temperature for the growth of
yeast is 25-27˚C.
 Chemical reaction:
YEAST
2C6H12O6 2C2H5OH + 2CO2
GLUCOSE ETHYL ALCOHOLANAEROBIC
CONDITION

8. 2. ACETIFICATION(Conversion of
alcohol into vinegar by acetic acid
bacteria)
 Acetic acid fermentation is brought about by acetic acid
bacteria(Acetobacter spp.) which are strongly aerobic.
 For acetic acid fermentation, the alcohol content of the
fermented mash is adjusted to 7-8% by dilution with water,
because acetic acid bacteria do not grow well at high
concentrations of alcohol.
 After this adjustment, mother vinegar containing acetic
acid bacteria is added at the rate of one part to ten parts
of fermented mash.
 Chemical reaction:
C2H5OH + O2 CH3COOH + H20
ETHYL ALCOHOL ACETIC ACID
ACETIC
ACID BACTERIA
AEROBIC DARK
CONDITIONS

9. The fruit juice or sugar
solution is filled in earthen
pots or wooden barrels
Kept for at least 5-6 months
in a warm, damp room
Undergo spontaneous
alcoholic and acetic
fermentations

11. 1. INCOMPLETE ALCOHOLIC FERNENTATION
2.SLOW ACETIC FERMENTATION
3. LOW YIELD
4. INFERIOR QUALITY OF VINEGAR

12.  Wooden barrels are laid on their sides.
Bungholes are drilled into the top side and
plugged with stoppers.
 The alcohol is poured in the barrel via long
necked funnels inserted into the bungholes.
Mother of vinegar is added at this point. The
barrel is filled to a level just below the holes on
the ends.
 The filled barrels are allow to sit for several
months. The room temperature is kept at
approximately 29˚ C.
 When the alcohol has converted to vinegar, it is
drawn off through the spigot.
 About 15% of the liquid is left in the barrel to
blend with the next batch.

14.  Distilled and industrial vinegar are often produced via this
method. Tall oak vats are filled with vinegar moistened
beechwood shavings, charcoal, or grape pulp. The alcohol
product is poured into the top of the vat and slowly drips
down through the fillings.
 Oxygen is allowed into the vats through bungholes that
have been punched into the sides and bottoms of the vat.
 When the alcohol product reaches the bottom, usually with
in a span of several days to weeks, it has been converted to
vinegar.
 It is poured off from bottom of the vat to storage tanks.
 The vinegar produced in this method has very high acetic
acid content and must be diluted with water to bring its acid
content o a range of 5-6%.

16. 1. COOKING:
• Vinegar is commonly used in food preparation, in particular in
pickling processes.
• It is Used as an ingredient in sauces.
• It is often used as a condiments.
• Also used as a flavoring agent.
2. CLEANING:
• Vinegar is often used as a household cleaning agent.
• It is widely known as an effective cleaner of stainless steel and
glass.
• It has been reputed to have strong antibacterial properties.
3. MEDICAL
• Small amount of vinegar added to food or taken along with meal,
helps to reduce the glycemic index of carbohydrate food for
people with or without diabetes.
• Daily intake of 15ml of vinegar might be useful in the prevention
of metabolic syndrome by reducing obesity.

17. PROBLEM
S IN
VINEGAR
PRODUCTI0
N
WINE
FLOWER
LACTIC
ACID
BACTERIA
INSECTS
AND
WORMS