Manufacturing Business of Vinegar. Emerging Business Investment Opportunities in Food Processing Sector. Vinegar is defined as a liquid fit for human consumption and contains a specified amount of acetic acid and water. It is produced from raw materials of different agricultural origin containing starch and sugars that are subjected to a process of double fermentation, alcoholic and acetous
Vinegar is an acid liquid produced from the fermentation of ethanolin a process that yields its key ingredient, acetic acid (ethanoic acid). The acetic acid concentration typically ranges from 4% to 8% by volume for table vinegar and up to 18% for pickling. Natural vinegars contain small amounts of tartaric acid, citric acid, and other acids. Vinegar has been used since ancient times and is an importantelement in European, Asian, and other cuisines. There are many different types of vinegars. The classification is usually based on the raw material used for its production. Malt vinegar, Wine vinegar, Apple cider vinegar, Balsamic vinegar, Fruit vinegar and many other types of vinegar exist in today’s global market. The most common types of vinegars and their origin are discussed below
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