OVERVIEW OF VINEGAR PRODUCTION

Abstract

Vinegar is a fermentative product produced from the conversion of (C₂H₅OH) into acetic acid (CH₃CO₂H) by Acetobacter.  It is the product obtains through alcoholic and acetic fermentation of agricultural origin substances containing about 5% acetic acid in water, fruit acids, colouring matter, salts and fermentation products for flavor and aroma. The quality of vinegar is a combined effect of acetic acid bacteria species, technological process and aging. Vinegar is used as a food preservative. In this review, detailed on processing methods, different types of substrates and microbes have been used for vinegar production is discussed.