id: 628

name: Vinegar

flavor_bible_name_variants: vinegar ice wine,vinegar red or white wine,vinegar red wine,vinegar white wine,vinegar wine

flavor_bible_pairings_ids: berries,foie gras,fruit,lobster,oil grapeseed,onions,oysters,peaches,salads,sauces,scallops,seafood,sorbets,strawberries,vegetables

status: draft

source: foodb,flavor_bible

food_db_name: Vinegar

flavor_db_name_variants: vinegar

name_scientific: null

description: Vinegar is a liquid consisting mainly of acetic acid (CH3CO2H) and water. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. Vinegar is now mainly used as a cooking ingredient, but historically, as the most easily available mild acid, it had a great variety of industrial, medical, and domestic uses, some of which (such as a general household cleanser) are still promoted today. Commercial vinegar is produced either by fast or slow fermentation processes. In general, slow methods are used with traditional vinegars, and fermentation proceeds slowly over the course of weeks or months. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria. Fast methods add mother of vinegar to the source liquid before adding air using a venturi pump system or a turbine to promote oxygenation to obtain the fastest fermentation. In fast production processes, vinegar may be produced in a period ranging from 20 hours to three days.

itis_id: null

wikipedia_id: Vinegar

picture_file_name: 645.jpg

picture_content_type: image/jpeg

picture_file_size: 44035

picture_updated_at: 2012-04-20T09:43:23.000Z

legacy_id: null

food_group: Baking goods

food_subgroup: Seasonings

food_type: Type 2

created_at: 2011-12-02T22:11:53.000Z

updated_at: 2019-05-14T18:05:28.000Z

creator_id: 2

updater_id: 2

export_to_afcdb: false

category: specific

ncbi_taxonomy_id: null

export_to_foodb: true

public_id: FOOD00628