Vinegar is an acidic liquid made by fermenting any fluid that contains ethanol. Ethanol is found in drinks such as wine, beer, champagne and apple cider.Continue Reading
According to About.com, bacteria in the form of a culture is introduced into the chosen liquid. The liquid is then fermented, allowing the bacteria to break down the ethanol into byproducts, the main byproduct being acetic acid. Vinegar is usually pasteurized before it is sold to kill off the bacteria that caused fermentation. Vinegar that is not pasteurized is called raw vinegar.
Other substances found in vinegar include vitamins, minerals and flavor compounds. Vinegar is used in cooking for the tart flavor it adds to food.Learn more about Food Facts
Acidic and alkaline foods are foods that have either an acidic or alkalizing effect on the body upon digestion; acidic foods have an acidic effect, and alkaline foods have an alkalizing effect. Generally, most fruits and green vegetables are alkaline foods while meat, fish, eggs and poultry are acidic foods.Full Answer >
Vinegar is created through the fermentation of ethanol by acetic acid bacteria. When a slow fermentation method is used, the process takes anywhere from two months to a year. With a quick fermentation process, typically used for commercial vinegars, a bacterial culture called "mother of vinegar" is added to the ethanol liquid, and then air is added. Vinegar can be made this way in as little as 20 hours.Full Answer >
Vinegar is acidic and contains acetic acid. The pH of vinegar varies by type. Distilled white vinegar can have a pH as low as 2.4, while palm vinegar has a pH between 5 and 6.Full Answer >
Vinegar is a solution of water and acetic acid. This diluted solution can contain 5 percent by volume of acetic acid, also called ethanoic acid. Acetic acid has the chemical formula CH3CO2H, which is a carboxylic acid.Full Answer >