Vinegar

Abstract

Vinegar is a dilute (4–10%) water solution of acetic acid plus other organic and mineral constituents which vary greatly with the source material from which the vinegar comes. Acetobacter catalyzes oxidation of ethanol to acetic acid. Ethanol comes from Saccharomyces fermentation of sugary plant materials and from solutions of hydrolyzed starch. Ethanol also is synthesized from petroleum or other basic raw materials. Prehistoric vinegars likely came from ambient microorganisms contacting sugary solutions such as diluted honey. Pasteur found in the mid‐nineteenth century that microorganisms were responsible for both alcoholic and acetous conversions, and modern technology has made possible the wide range of vinegars available today. Traditional Balsamic and Orleans types, with their complex and estery odors, are appreciated for table use, as are the simpler, less costly types produced by generator and submerged culture techniques. Many of these depend upon added herbs and spices for complexing the simple acid taste. For industrial and pickling purposes, very highly concentrated vinegars are available. Techniques of vinegar production parallel those used in processing other clear liquid foods. Crushing, pressing, fermenting, heating, cooling, centrifuging, filtering, clarifying, stabilizing, blending, pasteurizing, and filling into bottles are the principal steps involved. Since vinegars are quite acid, contacting equipment must be stainless steel, plastic, glass, or wood. Vinegar sales have increased 29% from 1993 to 2003. Overall nonfood applications increased 131% between 2004–2005. Vinegar is not only used for culinary applications, but for medicinal, cleaning personal care, and agricultural applications.