Vinegar is produced through a process called acetic fermentation. This involves acetic acid bacteria like Acetobacter and Acetomonas converting ethanol into acetic acid and water. Vinegar contains 4-5% acetic acid and 95-96% water. It can be produced through slow fermentation over 2-3 months in barrels, or through a quicker generator process using large cylinders. Some vinegars are synthesized by diluting glacial acetic acid rather than using suitable raw materials. Vinegar is used as a flavoring agent and preservative in foods like pickles and soups.

2. Acetic Fermentation
Umair Rasool Azmi

3. Acetic Fermentation
• Fermentation with the help of Acetic acid bacteria of
Acetobacter & Acetomonas Sp.
• C2H5OH + O2 CH3COOH + H2O
Acetic acid bacteria
Ethyl Alcohol Acetic Acid Water

4. Vinegar Production
• VINEGAR is 4-5% acetic acid + 95-96% water
• Preparation of Ethyl alcohol raw materials grapes, apples,
malt, sugar, molasses etc. are fermented by Yeast
• Fermented raw material is lead to acetous fermentation
• Slow acetous fermentation
• Quick acetous fermentation or Generator Process

5. Slow Acetous Fermentation
• Old Process
• Large capital investment
• Low quality vinegar is produced
• Orleans Process
• Fermented raw material is kept in barrels at 21-29ºC for 2-3 months
• Inoculated with fresh vinegar
• Continuous production

6. Orleans Process
Inside Barrels

7. Quick Acetous Fermentation
or Generator Process
• Large cylinders
• Spreader device
• Large main section
• Air entries
• Vinegar Outlet

8. Synthetic Vinegar
• Food Laws---- suitable raw materials should be used
• Vinegar must contain 4% acetic acid
• In Pakistan glacial acetic acid is diluted and sold as
vinegar.

9. Uses of Vinegar
• Flavoring Agent---pickles, soups etc.
• Preservative---pickles etc.