10 Benefits of Apple Cider Vinegar

Apple Cider Vinegar Benefits

Apple cider vinegar gives you an easy way to be more healthy, and gives you the opportunity to lose a lot of weight without having to put much effort at all into the process. That is just one of the benefits that this ebook guide will outline. All too often pharmaceutical drugs can cause massive kidney damage, which is why many people would rather use more natural healing agents, as opposed to causing damage to their systems by using too many dangerous drugs. Since the days of Hippocrates, vinegar has been used for healing properties. You will learn all about the side effects, healing properties, and uses of apple cider vinegar. You no longer have to use dangerous pharm drugs in an attempt to heal yourself You do not any pharmacist trying to push drugs on you that you don't need All you have to is use a vinegar to heal yourself! It really doesn't take much! Read more...

Apple Cider Vinegar Benefits Overview


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My Apple Cider Vinegar Benefits Review

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Vinegar making processes

Vinegar Generator

The slow Orleans process is employed for the manufacture of high-quality vinegars (Fig. 9.1). The starting liquor is held in large casks containing wood shavings or grape stalks that represent a large surface area on which the microbes can thrive. Acetification commences and after 8 days, the liquid is withdrawn and transferred to barrels so as to become half to two-thirds full. Fresh vinegar stock is introduced into the main cask to replace that which has been removed. Acidity reaches a maximum after approximately 3 months. On a weekly basis, one-quarter to two-thirds of the contents are removed from the base of each barrel to be replaced from the main cask. Fig. 9.2 A vinegar generator. 1 week. A proportion of the vinegar is removed from the base of the tanks and replaced with an equal volume of fresh feedstock. Some 20 evaporative loss occurs and the shavings must be replaced annually. The submerged process, which is now the main approach, does not employ wood shavings and depends...

Chemical synthesis of vinegar

Acetic acid can be produced by the catalytic oxidation of acetaldehyde, which in turn is produced by the catalytic hydration of acetylene or by the catalytic dehydrogenation of ethanol. The undesirable formic acid and formaldehyde are eliminated by distillation. The acetic acid is purified before diluting to 60-80 by volume to obtain the vinegar essence. This in turn is diluted to 4-5 in the generation of food grade 'vinegar'. Sugar, salt and colour may be added. In the United Kingdom, such a product must be labelled 'non-brewed condiment'.

Manufacture Of Vinegar

Tms process of manufacturing acetic aciu, or pure vinegar, has superseded that of all oihors, both in Europe and America. This is owing to the many-advantages that it presents. Among the most prominent may be noticed its rapid formation or acetification. The rationale of the conversion of whiskey and water into vinegar may be necessary to explain. 2G6 manufacture 01 vinegar. Having stated one of the most important considerations in the cconomy of the manufacture of vinegar, viz. its rapid formation, the minor considerations will be briefly noticed. And probably this could not be more effectually performed than by contrasting the two processes. Take a well airunged vinegar manufacturing osta-bliihment of the old style, cue that is capable of turning out forty barrels of vinegar daily, and from r-cven to ten operators will be necessary to conduct the process, to say nothing of the appurtenances, in the form of vats, tuns, cisterns, coolers, heaters, hydrometers, thermometers, kettles,...

Directions For Packing Vinegar Generators

This comprehends the preparation of the vessels for the production of vinegar. We will suppose the vessel to be packed is a wine pipe, of the capacity of one hundred and twenty gallons. It should be provided with a false bottom, composed of any kind of wrood that will not yield a taste to the vinegar. This bottom should be secured about fifteen inches above the main bottom. Tho space thus formed is merely a reservoir for the vinegar, and its size should be controlled by the discharging capacities of the faucet, or stop cock. Tlie next step in the process consists in acetifying the chips, < c. This consists in passing pure vinegar through the generator, until every chip and shaving is perfectly saturated with vinegar. This object will be fully obtained by pouring and repouring the vinegar as fast as it runs through, some eight or ten times. It is highly essential that the vinegar used in acetifying the chips, should be pure, or free, at least, from the mineral acids. The most common...

The vinegar fly

THE worst possible mishap which can befall a winemaker is to have his wine at one stage or another turn to vinegar (from the French vinaigre sour wine), which it can quite easily do if vinegar bacteria are allowed access to it. These bacteria are, like yeasts, present everywhere about us, but are sometimes introduced to the wine by that obnoxious carrier, the vinegar fly. This tiny fly, which appears as if by magic around any fermenting liquor or fruit, is the wine-maker's biggest enemy it must at all costs be kept from your wine. If it gains access the liquor, instead of turning to alcohol, will turn to vinegar, and you will have the sad task of pouring it down the drain or using it for cooking, for it will be quite irreclaimable. The wine can be attacked at any stage, and that is why you must cover the first ferment closely with a thick cloth. The principal danger, however, occurs not so much then, when the ferment is vigorous, as during the slow, quiet secondary fermentation....


Vinegar is made either by the microbial fermentation of alcohol or by the dilution of acetic acid. It has a pedigree probably spanning more than 10 000 years and, in that time, has been extensively used as food, medicine and for rituals. Wine being the first liquid to have spontaneously soured, we have the derivation of vinegar Vin aigre - in French, sour wine. Hippocrates understood the medicinal value of vinegar and such uses continued right through the Middle Ages and beyond as an internal and also topical treatment (remember Jack falling down the hill). The acidity represents formidable antimicrobial scope. Vinegar is nowadays mostly used to afford desired acidic (sour) flavour to foodstuffs and to preserve them. It is still widely produced naturally ('brewed vinegars') by the oxidation of an alcoholic (less than 10-12 ABV) feedstock. The alcohol may be in the form of wine, cider, beer or other alcohol derived from the fermentation of grain, fruit, honey, potatoes, molasses or...

Malt vinegar

Adjuncts such as corn or rice may be used. The alcoholic solution obtained is separated from the yeast and inoculated with Acetobacter. Such vinegar must contain at least 4 w v acetic acid. Distilled malt vinegar (colourless) is made by the distillation of malt vinegar and is used, for example, in the pickling of onions.

Wine vinegar

This is the main vinegar on the continent of Europe, and is made from low alcohol wines (7-9 ) or from those with too high volatile acidity. Any wines that have too high an alcohol content must be diluted otherwise, the Acetobacter will be inhibited. Too high a sulphur dioxide level or sediment level will also be a problem. When produced on a small scale, the wine is mixed in small wooden barrels with mother vinegar. The barrel must contain air so it is not filled completely. The process halts naturally when the acetic acid content reaches 7-8 w v. The product will contain elevated levels of acetaldehyde and ethyl acetate when compared with the parent wine. Some of the vinegar will now be drawn off for use and replaced with fresh wine. Production on a larger scale is subject to EU regulations, with the stipulation that the total acid developed must be greater than 6 w v and the maximum surviving ethanol being less than 1.5 v v.

Other vinegars

Cider vinegar is produced from hard cider or apple wine, has a yellow hue and may be coloured further with caramel. Such ciders tend to have a relatively low acidity. Vinegars may be made from a range of other fermented fruits, taking on some of the character of the original base. Rice vinegar derives from the acetification of sake or its co-products. When compared with cider vinegar, rice vinegar tends to have a fairly low acidity and has a light and delicate flavour highly favoured for oriental cooking because of its low impact on the flavour imparted by the other materials in the dish. Molasses has been used as a base for vinegar production (though not extensively) as a mechanism for dealing with by-products of the sugar industry. Mead has been employed as a vinegar base, too. Spirit vinegar, sometimes called white distilled vinegar, is derived from alcohol obtained by the distillations of fermented sugar solutions. If legally permitted, synthetic ethanol is used, diluted to 10-14...

Vinegar Technology

The first step in the manufacture of vinegar, as noted earlier, is the production of an ethanolic substrate. For the most part, the relevant fermentations (i.e., wine and beer) are discussed separately (Chapters 9 and 10). However, it is worth noting that ethanol from musts, ciders, or malt mashes are usually prepared with the eventual end product (i.e., vinegar) in mind. Thus, the starting materials do not necessarily have to be of the highest quality. However, this does not mean that poor quality materials should be used, since many of the flavor and aroma properties of the finished vinegar are derived from the starting material. Of course, if distilled ethanol is used as the substrate, then the resulting vinegar will lack most of these flavor and aroma characteristics. The second step of vinegar production, conversion of ethanol substrate to acetic acid, can be performed by one of several methods, all of which rely on oxidative fermentation of ethanol by acetic acid bacteria.These...

Vinegar Quality

At least two criteria must be considered to assess the quality of vinegar. In contrast to other fermented foods, where authenticity is rarely disputed, vinegar can be adulterated, either with less expensive vinegar or with other acidic agents. In rare instances, adulteration is caused by even more dubious means. For example, acetic acid produced via chemical synthesis can be diluted and then marketed (illegally) as fermentation-derived vinegar. Thus, the first quality criterion is based on establishing that the vinegar is actually vinegar (and not just diluted acetic acid) and that the type of vinegar indicated on the label accurately represents what is in the product. Satisfying this requirement, however, is no easy matter, and requires a statistical multivariate approach (reviewed nicely by Tesfaye et. al., 2002). Discriminating analyses that are used to distinguish samples of vinegar involve measuring selected chemical constituents, including minerals, alcohols, acids, phenolics,...

Bacteria Used in the Manufacture of Fermented Foods

The Proteobacteria contains Gram negative bacteria that are involved in the vinegar fermentation, as well as in spoilage of wine and other alcoholic products. The Actinobacteria contains only a few genera relevant to fermented foods manufacture, and only in a rather indirect manner. These include Bifidobacteriim, Kocu-ria, Staphylococcus, and Micrococcus. In fact, Bifidobacterium do not actually serve a functional role in fermented foods rather they are added for nutritional purposes (see below).

Cultures for Fermentation of Vegetables Fruits and Grains

Plant fermentations involve either lactic acid, acetic acid, or alcoholic fermentation or a combination of these fermentation types. In alcoholic fermentation, it is mainly yeast (Saccharomyces cerevisiae) and fungi (Aspergillus oryzae) that participate however, lactobacilli and Pediococcus can also be involved. This fermentation is described in more detail in Sec. IV. Acetic acid fermentation, used for production of vinegar, is a two-stage fermentation process in which the first stage includes an alcoholic fermentation followed by the oxidization of ethanol via acetaldehyde to acetic acid (29). The typical raw materials are grapes, potatoes, or rice. Different subspecies of Acetobacter (A. acati, A. pasteurianus, and A. hansenii) and Gluconobacter oxydans are used for vinegar production. Pure cultures are not widely employed in the acetic acid fermentation industry (29,30). Interestingly, Nanda et al. (31) found that the Acetobacter strain responsible for the rice vinegar ''Ko-mesu''...

Products and Ingredients

Fermented vegetables were produced in different cultures in the old days to preserve the harvested vegetables for them when they were not available or limited due to climatic condition. Some of these products grew from traditional cultural foods to foods widely accepted in other cultures. It is interesting that most of these processes are similar. Salt is used in the production of the product or the salt stock. Natural lactic acid fermentation is the major microbial activity in these processes, producing enough lactic acid to lower the pH. With the amount of salt added, these two ingredients create an environment that can inhibit the growth of other spoilage microorganisms. Available leafy vegetables, fruits (commonly used as vegetables), and roots are used as the raw materials. Starter cultures are used occasionally. Vinegar is used in some products. Chili pepper and other spices are used in many products. Preservatives may also be used to extend the shelf life after the package is...

Conducting your fermentation

If you are dealing with a must with a large quantity of solid ingredients you will probably find that, at least for the first ten days or so after the yeast has been added, because of the great bulk, it will probably be necessary to use a crock of some sort. This must be closely covered with several thicknesses of cloth or a sheet of polythene secured with elastic to keep vinegar flies at bay. Again . . . a temperature of 70 deg. F. Do not forget to stir the must from the bottom twice daily.

The fermentation trap

Fermentation Trap Airlock

The U-bend of the trap is then filled with water, to the bottom of the bulbs, and in the water is dissolved one eighth of a Campden tablet. Thus, even if a vinegar fly gets into the water, and meets an untimely end, your wine will be safe, whereas if you have plain water in your trap it will become infected with the bacteria from the dead fly. In that case, since the inner end of the water is in aerial contact with your wine, it is still possible for your wine to be infected. So always use this small quantity of sulphite in the bend of your traps, and renew it every month or so. Alternatively, use in the trap glycerine of borax, which is less volatile and will not deteriorate.

Old Bcurpon For Bottltxg

Clean spirit, five gallons , honey, one gallon, dissolved in half gallon water expressed juice of dried caches, two quarts sulphuric acid, one ounce spirit of nutmegs, half pint acctic ether, two ounces oil of wintergreen, four drops, well rubbed up in sugar, and added. This is colored with half a pint of the tincture of cochineal, and the same of burnt sugar. If the sulphuric acid should be objectionable, a quart of common vinegar can be added The object of the acid in liquors, has been fully ex plained under the head cf Acids in Liquors.

To Make Artificial Pearl As Glorious As Any Oriental

Dissolve mother of pearl in spirit of vinegar. Then precipitate it with oil of sulphur per campanum (and not with oil of tartar, for that takes away the splendor of it) which adds a luster to it. When it is thus precipitated, dry it, and mix it with white of eggs, and of this mass you may make pearls of what bigness or fashion you please. Before they be dried, you may make holes through them. When they be dried they will not at all, or very hardly, be discerned from true and natural pearls.

Denatured Alcohol And Denaturing Formulae

The uses of alcohol are very numerous and varied, the principal being, of course, for the production of all alcoholic liquors such as brandy, gin, rum, whiskey, liquors, etc. that distilled from grain is almost entirely consumed in the manufacture of whiskey, gin, and British brandy. In the arts, strong alcohol is employed by the perfumers and makers of essences for dissolving essential oils, soaps, etc., and for extracting the odor of flowers and plants by the varnish-makers for dissolving resins by photographers in the preparation of collodion by the pharmaceutists in the preparation of tinctures and other valuable medicaments by chemists in many analytical operations, and in the manufacture of numerous preparations by instrument makers in the manufacture of delicate thermometers by the anatomist and naturalist as an antiseptic and in medicine, both in a concentrated form (rectified spirit), and diluted (proof spirit, brandy, etc.), as a stimulant, tonic, or irritant, and for...

Other Fermentation Vessels

Antifoam Baffle Fermented Design

Fundamental studies by Hromatka and Ebner (1949) on vinegar production showed that if Acetobacter cells were to remain active in a stirred aerated fermenter, the distribution of air had to be almost perfect within the entire contents of the vessel. They solved the full-scale problem by the use of a self-aspirating rotor (Ebner et al, 1967). In this design (Fig. 7.44), the turning rotor sucked in air and broth and dispersed the mixture through the rotating stator (d). The aerator also worked without a compressor and was self-priming. Vinegar fermentations often foam and chemical an-tifoams were not thought feasible because they would decrease aeration efficiency (Chapter 9) and additives were not desirable in vinegar. A mechanical defoamer therefore had to be incorporated into the vessel and as foam builds up it is forced into a chamber in which a rotor turns at 1,000 to 1,450 rpm. The centrifugal force breaks the foam and separates it into gas and liquid. The liquid is pumped back...

The Classification Of Kimchi And Raw Ingredients

The raw ingredients used to make these kimchis are listed in Table 2. The vegetables most frequently used to make kimchi are baechu cabbage, radish, miniature radish, cucumber, etc. The spices used to prepare kimchi are green onion, garlic, red pepper powder, ginger, leek, mustard, black pepper, onion, and cinnamon. Commonly used seasoning for kimchi are salt, salted and fermented shrimp, anchovies, soy sauce, vinegar, chemical seasoning agents, sweetening agents, sesame seed or its oil, and oyster these are optionally

Ivpickled Nonfermented Jalapeino Peppers

Cut peppers, mixed with scalded onions, carrots and mushrooms, with vinegar to which spice has been added. (Fig. 2). At the domestic level or in small industries, pickled jalapeno peppers are processed by mixing scalded carrots, onions, and other vegetables with jalapeno peppers cut lengthwise, and adding vinegar previously flavored with pepper, cinnamon, marjoram, thyme, and clove, and other condiments (onion, garlic, and laurel fried in vegetable oil) (10).

Metabolism and Fermentation

The acetic acid pathway used by Acetobacter, Gluconobacter and other acetic acid bacteria is an example of what is referred to as an incomplete oxidation.Whereas in most oxidative pathways (e.g., the Krebs or citric acid cycle), organic substrates are ordinarily oxidized all the way to CO2 and H2O, in the vinegar fermentation, acetic acid bacteria usually oxidize

Glucose dehydrogenase

As noted earlier, the acetic acid pathway is usually considered an incomplete oxidation, since the substrate, ethanol, is only partially oxidized and the acetic acid that is formed is not oxidized further. However, while this is true for some acetic acid bacteria, such as Gluconobac-ter (a member of the so-called suboxydans group), most species of Acetobacter can oxidize acetic acid, provided conditions are suit-able.The latter include bacteria of the oxydans group, represented by the common vinegar-producing species A. aceti and A. pasteurianus. The absence of ethanol in the medium is the main condition necessary for acetic acid oxidation. Ethanol apparently represses synthesis of citric acid cycle enzymes when ethanol is absent, those enzymes are induced and complete oxidation of acetic acid to CO2 and H2O can occur. Of course, in actual vinegar production, this so-called over-oxidation of acetic acid is particularly undesirable, because it causes the literal disappearance of the...

Trickling generator processes

In the vinegar fermentation, the rate at which ethanol is oxidized to acetic acid depends on the presence and availability of oxygen and the surface area represented by the air-liquid interface. In other words, the ability of acetic acid bacteria to perform the acetic acid fermentation is limited primarily by the diffusion or transport of oxygen from the atmosphere to the cell surface. It is possible to significantly accelerate the oxidation of ethanol by increasing the surface area to which oxygen is exposed. This observation, which was originally described nearly 300 years ago by the famous Dutch physician-chemist Hermann Boerhaave, forms the basis for the trickling generator processes, which are sometimes referred to as simply quick vinegar processes. As the inoculated substrate or feedstock passes from the top to the bottom of the vessel, the total surface area of the liquid material increases as it moves around and between the particulate packing material. Growth of acetic acid...

Postfermentation processing

Depending on the manner in which the fermentation occurs, the vinegar may be relatively clear, in the case of barrel-aged product, or very turbid, in the case of submerged fermentation-produced product.Thus, vinegar obtained by the Orleans method or after aging and subsequent transfer in barrels may require little, if any, filtration. In contrast, removing suspended cells from vinegar produced by submerged fermentation generally requires more elaborate filtration treatments, including the use of inert filtration aids.Vinegar produced by trickling fermentation processes may also require a filtration treatment. Although it may seem counter-intuitive to pasteurize vinegar (after all, what can grow in a 1 M acetic acid solution ), heat treatments (up to 80 C for thirty to forty seconds) are common in the vinegar industry. Usually the targets are acetic acid bacteria, lactic acid bacteria, and wild yeasts and fungi. As noted earlier, some vinegars are aged, usually in wooden barrels,...

Spoilage bacteriophages and other problems

Spoilage of vinegar by microorganisms is rare, although aceto-tolerant fungi, such as Monil-iella acetoabutens, have occasionally been known to grow in raw vinegar. The more common problem, at least for open vat or trickling type processes, is the occasional contamination with mites and flies. The vinegar eel, in particular, was once quite common, especially in traditional open vat or trickling fermentation systems, but is now infrequently present.The eel is actually a small worm (i.e., a nematode classified as Anguillula aceti) whose main effect is aesthetic rather than influencing the fermentation or product quality. Vinegar eels are readily removed by filtration and easily killed by heat. Given that vinegar fermentations are conducted in the presence of ethanol and acetic acid, one might expect that bacteriophages would not be a serious problem. However, the absence of a heating step for the substrate, the repeated use of the same culture, and the generally open manner in which...

Denatured Alcohol To Be Removed From Warehouse

Tilled spirits, rectifiers of spirits, manufacturers of and dealers in beverages of any kind, manufacturers of liquid medicinal preparations, or distillers (except as to such de-natured alcohol in stamped packages as is manufactured by themselves), manufacturers of vinegar by the vaporizing process and the use of a still and mash, wort, or wash, and persons who, in the course of business, have or keep distilled spirits, wines, or malt liquors, or other beverages stored on their premises. Provided, That druggists are exempt from the above provisions.

Industrial Food Fermentations

With the discovery of microorganisms, it became possible to understand and manage food fermentations. Methods for isolating and purifying microbial cultures became available in the 19th century. Sterilization or pasteurization of the raw materials prior to inoculation with well-defined cultures allowed the fermentation processes to be managed with little variation. The use of defined cultures became the industrial standard in breweries by the 19th century. During the 20th century, the wine, dairy, and meat industries also shifted production procedures toward the use of well-characterized and defined starter cultures. The application of microbiology and process technology resulted in large improvements in the quality of the fermented food products. The quality improvements have been so great that today all significant production of fermented food is industrial, or at least professionally performed. The small amount of ''home fermentations'' conducted in the form of baking, home...

The Science Underpinning Food Fermentations

For products such as cheese, the end product is quite distinct from the raw materials as a result of a series of unit operations. For products such as beer, wine and vinegar, our product is actually the spent growth medium - the excreta of living organisms if one had to put it crudely. Only occasionally is the product the actual micro-organism itself - for example, the surplus yeast generated in a brewery fermentation or that generated in a 'single-cell protein' operation such as mycoprotein.


Food fermentation has been used for centuries as a method to preserve perishable food products. The raw materials traditionally used for fermentation are diverse and include fruits, cereals, honey, vegetables, milk, meat, and fish. Fermented products encompass, but are not limited to wine, beer, vinegar, bread, soy sauce, sauerkraut, kimchi, pickled olives, different fermented milk products, a large number of cheeses, and a variety of sausages. Popular fermented foods are listed in Table 1 together with the raw materials used and the type of culture involved in the fermentation. Fermentation was invented long before the discovery of microorganisms and the mystery of the process is reflected in the common origin of the words for yeast and ghost. It was understood that some processes required an inoculum, and the need for this was satisfied by keeping a sample from the previous production. This procedure is still in use for propagation of sourdough for private use, and also for the...

Synthetic alcohol

Synthetic ethyl alcohol is produced by treating Ethyl Acetate with a strong alkali, or base (e.g. lye, Sodium Hydroxide). Ethyl acetate, a common industrial solvent, is an ester, a chemical combination of ethyl alcohol (ethanol) and acetic acid (vinegar). Treating it with a strong base breaks the ester bond, liberating ethyl alcohol and acetic acid. The acid immediately reacts with the base to form the salt sodium acetate. After the pH of the solution is adjusted to near 7 (neutral), the pure alcohol may be distilled from this mixture.

Wine vocabulary

FERMENTATION TRAP (or Am LOCK) A little gadget used to protect the fermentation from Infection by the vinegar fly. Also called a bubbler. VINEGAR Wine which has gone wrong. VINEGAR FLY The winemaker's biggest enemy. If a vinegar . fly gets at your wine it may turn to vinegar.


COMPLETE cleanliness is most important to the wine-maker all his vessels, bottles and equipment must be not only visually clean but chemically clean. Airborne yeasts and vinegar bacteria (see The Vinegar Fly) can only be kept at bay by constant vigilance, and the simplest answer to the problem is to make up a sterilising solution.

Grape Sugar

Is used in the manufacture of wines and brandies. It is formed by digesting sugar in a solution of acetic acxd and some manufacturers digest or saturate any given quantity cf the sugar to the consistence of paste. With water acidulated with sulphuric icid to the strength of common vinegar, the fluid ia L This is a powerful acrimonious substance, which is used in the form of a tincture for giving a false strength to liquors generally, and also to vinegar. Bee Pellitory.


Cider is an alcoholic drink produced by fermenting extracts of apples, though in the United States the term generally describes a non-alcoholic product, with the alcoholic version being termed 'hard cider' and produced in such apple-growing states as New England and upstate New York. Much of the latter is actually produced for direct conversion into vinegar. In France, ciders tend to be of lower alcohol content and distinctly sharp in flavour. Those from the Asturias region of Spain are somewhat vinegary and foamy, while those from Germany tend to have relatively high alcohol content.


Carbohydrate fermentation mainly results in the production of lactic and acetic acids as mentioned above. Acetic acid is involved in the acidic taste but also in the vinegar odor of sausages. This odor note is higher in northern products (107,109). Sugar fermentation also results in the production of polyfunctional ketones with a strong buttery smell (diacetyl, acetoin). The level of diacetyl and acetoin can reach high values in northern products, 13001400 ng g of sausages (108) and from 3052 to 4246 nmol kg of sausages (6,109), whereas it is about 500 ng g of sausages (108) and varies from 500 to 681 nmol kg (6,109) in southern sausages. These ketones are produced by lactic acid bacteria (113) and staphylococci, particularly Staphylococcus saprophyticus and Staphylococcus warneri (110,114).

Starter Cultures

Any fermented food, and is still commonly used for beer, some cheeses and cultured dairy products, sour dough bread, and vinegar. In addition, these methods are still practiced today for small-scale production facilities, as well as in less developed countries and in home-made type products. The principle, regardless of product, is the same. Any successfully fermented product should contain the relevant number and type of microorganisms, and, given a fresh opportunity, they will perform much the same as they had the previous time. Despite the detractors of the backslopping technique (see below), it can be argued that this practice actually selects for hardy and well-acclimated organisms with many of the desired traits necessary for successful production.


At the other end of the quality spectrum is balsamic vinegar. It has been produced for hundreds of years in Northern Italy, notably the provinces of Modina and Reggio Emilia. The base material is grape must, preferably Trebbiano. Alcoholic fermentation is effected about 24 h after pressing, with must gently boiled until it is reduced to a third or a half by volume. This leads to a high sugar concentration of about 30 . The alcoholic fermentation and the acetification occur together very slowly. The relevant organisms are yeasts Saccharomyces and Zygosaccharomyces and bacteria Acetobacter and Gluconobacter. In the process, a series of chemical transformations alongside the slow microbial action leads to a flavoursome and complex mix of alcohols, aldehydes and organic acids. The process is performed in a series of decreasingly sized barrels made of various types of wood. They are located in efficiently ventilated areas that are hot and dry in the summer months but cool in winter. Each...

Them Together

Whereas you would expect to find a salt at the bottom, there is none, for all the salt in the lixivium is vapored away, and the more the liquor is evaporated the weaker the lixivium becomes, which is contrary to other lixiviums. Also, if you take the spirit of vinegar and evaporate it, you shall find no salt at the bottom. Now, if you take the clear lixivium of lime and spirit of vinegar, of each a like quantity, and mix them together and evaporate the humidity thereof, you shall find a good quantity of salt at the bottom which tastes partly hot and partly acid. This salt, being set in a cold cellar on a marble stone and dissolved into an oil, is as good as any lac virginis to clear and smooth the face and dry up any hot pustules in the skin, as also against the itch and old ulcers to dry them up.

Mixed Cultures

Other publications deal adequately with the subject of single-cell process. The key success of single-culture process is to provide the culture with a sterile substrate and environment with no contamination during the process. Single-cell process is a manmade situation classified as a controlled process because the substrate is prepared and processed in such a way as to minimize contamination. Examples of this type of process are wine making, beer making, bread making, single-culture dairy product fermentation, and vinegar production. The kinetics of growth and product formation are easier to control and monitor.


Fermentation takes place in 4 to 6 weeks. It is carried out in closed tanks, with a vent to allow gas formed during the process to dissipate. At the end of the fermentation period, the peppers, originally bright green, turn into olive green. The plant tissue also changes, taking on a translucent aspect. Acid concentration increases from 0.8 to 1.5 (expressed as lactic acid), promoting a decrease in pH. The peppers are then washed to eliminate salt excess, classified according to their size, placed in glass jars or plastic bags, mixed with other vegetables, usually carrots and onions, and covered with vinegar. Fermented jalapeiio peppers are highly perishable if the vinegar has less than 3 acetic acid. In this case, pasteurization is necessary. It is carried out over 30 min at 71 C (for glass jars containing 280 g of product). Finally, the product is labeled, packaged, and stored in a similar way as for pickled (nonfermented) jalapeiio peppers.

Quality Assurance

Pickles are a product prepared entirely or predominantly from cucumbers (Cucumis sativus L). Clean, sound ingredients are used that may or may not have been previously subjected to fermentation and curing in a salt brine. The product is prepared and preserved through natural or controlled fermentation or by direct addition of vinegar to an equilibrated pH of 4.6 or below. The equilibrated pH value must be maintained for the storage life of the product. The product may be further preserved by pasteurization with heat or refrigeration and may contain other vegetables, nutritive sweeteners, seasonings, flavorings, spices, and other permissible ingredients as defined by the U.S. Food and Drug Administration (FDA). The product is packed in commercialy suitable containers to assure preservation. The pickles are cured by natural or controlled fermentation in a salt brine solution and may contain the dill herb or extracts thereof. The pickle ingredient may be partially desalted. The pickles...

Spoilage by yeasts

Yeasts represent a major cause of wine defects and spoilage. Moreover, since yeasts are an expected part of the natural flora of grapes and must, their growth before, during, and after the wine fermentation is difficult to control. For example, Kloeckera apiculata, one of the yeasts involved in the early stages of a natural fermentation, can produce high enough levels of various esters (mainly ethyl acetate and methylbutyl acetate) to cause an ester taint, which has a vinegar-like aroma. Once vigorous growth of S. cerevisiae begins, other yeasts are generally unable to compete and grow. However, if S. cerevisiae does not become well-established (i.e., during natural fermentation), other yeasts, including Zygosaccharomyces bailii, can grow and produce acetic and succinic acids. Growth of this organism is especially a problem in sweet wines, due to its ability to tolerate high osmotic pressure and high ethanol concentrations.

Spoilage by bacteria

These bacteria, but also because oxygen diffusion into small oak barrels can be significant. Under these conditions, then, acetic acid bacteria can oxidize ethanol in the wine, producing enough acetic acid (> 0.7 g L) to give the wine a pronounced vinegar flavor and aroma. Although lesser amounts can sometimes be tolerated, other end products resulting from growth of acetic acid bacteria, including ethyl acetate, acetaldehyde, and dihydroxyacetone, may also contribute to spoilage defects. Low sulfur dioxide levels will further enhance growth of acetic acid bacteria. known as the phosphoketolase pathway), yielding acetic acid, ethanol, and CO2. These same end-products are also produced by several heterofermentative lactic acid bacteria found in wine, including Leuconostoc mesen-teroides, Oenococcus oenus, and Lactobacil-lus brevis. Although these bacteria produce considerably less acetic acid than Acetobacter or Gluconobacter, enough may be produced to impart a detectable...


Although it is not possible to know precisely when human beings first began to produce and consume fermented foods, the origin for some products can reasonably be estimated. Vinegar, for example, was likely discovered shortly after (like about a week) the advent of the first successful wine fermentation. As excited as that first enologist must have been to have somehow turned grape juice into wine, one can imagine the disappointment that must have followed when the wine itself subsequently turned into a sour, unpalatable liquid, seemingly devoid of any redeeming virtues. Even though that sour wine, vin aigre in French, obviously couldn't be drunk with the same enjoyment or enthusiasm as the wine, it was not, it turned out, without value. Indeed, vinegar has a long history of use, and is now one of the most widely used ingredients in the food industry, with world-wide production of about 1 million L per year. The actual history of vinegar consumption dates back several thousand years....

Rye Sourdough

The tradition of production of rye bread without the addition of baker's yeast has continued even in large-scale bakeries until today, and the leavening capacity of the sourdough is still very important in rye bread production. In the 1960s and 1970s, the time between baking and consumption of bread increased due to changes in society and in some bakeries, preservative compounds such as vinegar, propionic acid, or sorbic acid were added to the dough for the prevention of molds. However, the natural content of yeasts from the sourdough is also inhibited by those preservatives, resulting in decreased leavening capacity, and it was necessary to add baker's yeast to increase the bread volume. The use of propionic acid as a preservative in bread is prohibited in many countries today. Stringent hygiene in bakeries makes it possible to produce bread with long shelf life without added preservatives, if sourdough is added.


There is no standard of identity for vinegar in the United States, but there are guidelines that define the starting material, the finished specifications, and the labeling declaration. First, as will be described in more detail later, vinegar must be made from one of various types of ethanol-containing solutions. The most common starting materials, whose identity must be indicated on the label, are grape and rice wine, fermented grain or malt mashes, and fermented apple cider. Distilled ethanol is also permitted as a substrate for vinegar manufacture. Importantly, vinegar must, by definition, result from the acetous fermentation of ethanol. In other words, acetic acid made via chemical synthesis cannot be labeled as vinegar.Vinegar must contain at least 4 acetic acid or at least forty grains (where one grain 0.1 acid). Usually, the ethanol concentration is less than 0.5 , and the pH is between 2.0 and 3.5. In countries where identity standards do exist, they generally are consistent...


Three genera, Acetobacter, Gluconobacter, and the recently named Gluconoacetobacter, contain most of the species used industrially for vinegar manufacture (see below). Although Acetobacter aceti has long been considered to be the primary organism involved in the vinegar fermentation, many other species have been identified in vinegar and in production facilities, including Acetobacter pasteurianus, Many vinegar fermentations are conducted using mixed or wild cultures, accounting for the large number of strains isolated from different production facilities. For example, Gluconobacter entanii was the predominant organism isolated from a single high-acid vinegar production facility in Germany, and A. pas-teurianus was identified as the main species involved in production of rice wine vinegars produced in Japan. In Germany, A. europaeus is now considered to be the most common organism isolated from vinegar factories that use submerged-type fermentation processes (see below). It seems...


The water made use of, is rain water that has flowed from shingle roofs, and is of a dirty, yellowish color. Usually, this color disappears after being passed through the generator the second or third time, but when this fails to remove the color, it is usual to cover the false bottom of the generator to the depth of five inches, with rice, and then packing on this the usual quantities of sand, as before described. The liquid that has been filtered through rice, is beautifully transparent, but when the rice filtration is not practicable or cannot be made available without difficulty, this objectionable color in the vinegar will have to be concealed by coloring it with burned sugar, same as for cider vinegar. The novice will recollect to add the coloring in minute quantities, otherwise the vinegar might become too highly colored. What has been said about adulterating vinegar, only applies to the cheap vinegar. Pure vinegar can be manufactured by the use of the generators, at such an...

Vinegar For Your Health

Vinegar For Your Health

A resource for the many ways you can use Vinegar to improve your health! In today's society of miracle medicine, we often overlook things that have been around hundreds of years! Things like Vinegar!

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