Question

How is vinegar produced?

Answer 1

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BY ADDING 4-5%OF ACETIC ACID TO WATER WE CAN PREPARE VINEGAR...

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Answer 2

Commercial vinegar is produced either by a fast or a slow fermentation process. In general, slow methods are used in traditional vinegars, where fermentation proceeds over the course of a few months to a year. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria.


Fast methods add mother of vinegar (bacterial culture) to the source liquid before adding air to oxygenate and promote the fastest fermentation. In fast production processes, vinegar may be produced in one to three days.