in this ppt get knowledge about what is vinegar and types and common production method

1. Center For Food Technology
Jiwaji University
Vinegar:-Preparation of
vinegar and quality control
Submitted by
Arpita Srivastava

2. Content:-
• Introduction
• Types of Vinegar
• Vinegar production
• Preparation of vinegar
• Preparation of vinegar
• Quality control
• Health benefit
• Conclusion
• References

3. Introduction:-vinegar is perhaps the oldest known
product or fermentation. The word is derived from
French “Vinaigre” meaning sour wine (vin=wine,
aigre=sour).
Vinegar is a liquid obtained by alcoholic and
acetic fermentation of suitable materials containing
sugar and starch. Vinegar is also help in flavorings. The
acetic acid is produced by the fermentation of ethanol by
acetic acid bacteria.

4. Types of Vinegar:-
Brewed Vinegar:- Brewed vinegar are made from
various fruit, starchy material and sugar containing
substances by alcoholic and subsequent acetic fermentation.
 Artificial Vinegar:- Artificial vinegar are prepared
by diluting synthetic acetic acid or glacial acetic acid to a legal
standard of 4 per cent and are colored with caramel .
Artificial vinegar are also called as synthetic vinegar or non
brewed vinegar

5. Vinegar Production
 Alcoholic Fermentation (Conversion of the sugar in
fruits, etc., into alcohol by yeast)
Glucose/ Fructose  Ethyl alcohol +Carbon di oxide
Acetification (Conversion of alcohol into vinegar by
acetic acid bacteria)
Ethyl alcohol + Oxygen  Acetic acid + Water

7. Preparation of vinegar
 Slow Process :Incomplete alcoholic fermentation
Slow acetic fermentation
Low yield
Inferior quality of vinegar
Orleans Slow Process
Quick Process:- Distribution
Central
Receiving

8. Method of preparation :- Sprinkled and wetted with unpasteurized
vinegar .
Alcoholic fermentation product and
vinegar is slowly trickled through the generator to promote the growth or
vinegar bacteria.
Alcoholic fermentation liquid is now mixed
with mother vinegar in the ratio of 1:2.

9. Quality Control:- The growing of acetobacter, the
bacteria that creates vinegar, requires vigilance. In the
Orleans method, holes must be checked routinely to
ensure that insects have not penetrated the netting.
Workers routinely check the thermostats on the
container. Because a loss of electricity could kill the
acetobacters within seconds , many vinegar plant
have backup system to produce electrical power in
the event of the blackout.

10. Health Benefit:-
1. Antimicrobial Properties
2. Antioxidant Effects
3. Anti-Diabetic Effects
4. Cancer
5. Weight Loss
6. Heart Health
7. Injuries
8. Brain Health
9. Increased Nutrient Absorption

11. Conclusion :-
Vinegar is a sour tasting liquid containing acetic
acid obtain by fermenting dilute alcoholic liquids
typically wine. Vinegar is now mainly used as a
cooking ingredient, or in pickling. Commercial
vinegar is produced either by a fast or a slow
fermentation process. In general, slow methods are
used in traditional vinegars where fermentation
proceeds slowly over the course of a few months or
up to a year.

12. References:-
Book references :-
RP Srivastava And Sanjeev Kumar ,
Fruit & Vegetables preservation, third
edition
Web references:-
http://www.madehow.com/volume-
7/vinegar.html
http://aceticacidvinegar.weebly.com/
manufacturing-process.html