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Vinegar is one of the most ancient foodstuffs known to mankind. The healthy activity of the apple vinegar, produced from fresh apple juice or the traditional wine vinegar is beyond doubt. Cosmetics and sanitation industries are also impossible without it. The high quality vinegar makes better a lot of dishes and it supplements the culinary taste (interesting recipes with vinegar you can find HERE).
The ancient Chinese used to adore vinegar so that they called it “the most important one among the five spices” and even “chief manager of foods”. Numerous stories exist for the origin of the various types and makes of vinegar, such as a father and a son who used to make alcohol but they moved to live in another region. Surprisingly the alcohol could not be made there but they were sorry to throw it away and left it to stay in earthen jars. But in 21 days pleasant flavor was dispersed from them. The son was impatient to try it. It had acid-sweetish taste and marvelous fragrance. It was immediately adopted as a spice in the kitchen as it has preserved this honor to nowadays.
Vinegar is a liquid having an acid taste obtained by oxidation of ethanol in wine, beer, fermented fruit juice or almost any other liquid containing alcohol. Vinegar could be produced by certain bacteria being active in sugar aquatic solutions without intermediate transformation in ethanol.
Generally, the biochemical reaction during the ethanol oxidizing into acetic acid is as follows:
C2H5OH + O2 ->(УКБ)-> CH3COOH + H2O + 493 kJ/mol
The acetic acid (CH3COOH), known also as ethanoic acid is an organic chemical compound, which renders the vinegar its acid taste and sharp smell. The pure, anhydrous acetic acid is colorless hygroscopic liquid that freezes below 16.7oC into colorless solid crystal substance. The acetic acid is corrosive and its vapors could irritate the nose and the eyes however it is a weak acid as far as it refers to its ability to be dissociated in aquatic solutions.
The acetic acid is widely used in the practice. Its 6% and 9% solutions are known with the trade name of vinegar. Vinegar is used not only as a spice but as a preservative for the preparation of various pickled vegetables.
In the modern vinegar production two types of processes could be distinguished: traditional processes and open fermentation. Sugar and alcohol are turned into vinegar during these processes. With the modern bio-reaction processes, when the acetic cultures are in equilibrium and the ventilation is ensured by turbines or nozzles, 1 to 5 days are required for the alcoholic liquid to be turned into vinegar.
Further information about vinegar production or to say it with other words how we make it you can find in submenu PRODUCTION PROCESS
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