Abstract:
Vinegar is an important preservative and condiment and it is being produced since centuries.
It is produced through the action of acetic acid bacteria on dilute solutions of ethyl alcohol
derived from yeast fermentation. It is also produced from fermented cider, fruit juices or
other fermented alcoholic solutions derived from barley malt, hydrolysed cereals and starches.
Vinegar is labelled according to the material used in its production e.g. malt vinegar or cider
vinegar etc. There are many manufacturers producing synthetic vinegar but not much who
produce from fruits. This note considers production of vinegar from fruits.
