Vinegar:

Vinegar has been known for centuries. It is simply a dilute solution of water and acetic acid that contains colouring and flavouring agents in very small quantities from source of raw material. A typical distilled vinegar contains 95% of water and rest is acetic acid, minor constituents.

Vinegar is a liquid condiment produced from fermentation of ethyl alcohol or ethanol yielding its key ingredient Acetic Acid. Naturally fermented vinegar also contains small amounts of Tartaric Acid and Citric Acid. It is made from oxidation of ethanol in wine, cider, beer, fermented fruit juices, grains or any liquid containing alcohol. Commercial vinegar is produced by fast or slow fermentation over weeks or months. The longer period allows accumulation of Acetic acid bacteria and cellulose known as mother of vinegar and this can be used to speed production of vinegar.

U.S. Food and Drug Administration regulation states that the unmodified name vinegar apply only to the product derived from apples and that this product contain not less than 4g of acetic acid in 100 ml of vinegar.

Vinegar also contains small quantities of ash, sugars, phosphoric acid, alcohol, and glycerol.


It is created by two successive microbial processes:

• First; being an alcoholic fermentation effected by yeasts; &
• Second; oxidation of alcohol by Acetobacter, a genus of aerobic bacteria.

The two manufacturing processes are known as:

• The packed generator; &
• Submerged fermentation system.
Air is used in both process.

Fermentation:

• The fermentation of sugar into alcohol (ethanol) and which comprises the first step in manufacturing of vinegar using the yeast Saccharomyces sp, which proceeds as follow:

C6H12O6 -------> 2C2H5OH 2CO2 (sugar source) (Ethyl Alcohol) (Carbon Dioxide)

• The second fermentation step requires the microorganism acetobacter (Bacterium aceti) and oxygen as indicated below:

2C2H5OH 2O2 ---------> 2CH3COOH 2H2O (Ethyl Alcohol) (Oxygen) (Acetic Acid) (Water)


Types of Vinegar:

There are six type vinegar is used throughout the world.

• Distilled White or Grain or Spirit Vinegar: It is produced from the natural fermentation of dilute alcohol; it is actually clear and is made by oxidizing a distilled alcohol to vinegar. The vinegar is filtered and contains natural mellow aroma. This type of vinegar is made from grain, often maize, with water and bacteria; it may also be an ordinary solution of acetic acid in water.

• Apple Cider Vinegar: It is produced from unprocessed apple juice and vinegar, it retains its natural amber colour and fruity flavour.

• Wine Vinegar: Wine vinegar is produced from Burgandy wine and other wines. It retains a ruby colour and wine like flavour. It is used in Oil-Vinegar Dressing and gourmet cooking and condiments.

• Corn (Maize) Sugar Vinegar: This type of vinegar is produced from corn sugar. Sugar is first converted to alcohol then alcohol is converted to acetic acid and water. It is also an amber colour vinegar.

• Malt Vinegar: Malt vinegar is produced from the fermentation of malt to alcohol and then it is converted to vinegar. This is made by malting barley which means germinating it then drying it before the plant develops causing starch in the grain to turn to maltose or malt sugar. Ale is brewed from the maltose and allowed to turn into vinegar. A cheaper alternative called non brewed condiment is 4-8% Acetic acid; acetic acid is synthesised by carbonylation of Methanol with carbon monoxide.

• Specialty Vinegar such as Balsamic Vinegar: Balsamic vinegar is produced in Modena Italy from white and sugary Trebbiano grapes with special labour intensive method to special flavour and aroma There is a possibility of left over wine in this vinegar.

• Other Possible Types: VARIOUS FRUIT, RICE, PALM, COCONUT, CANE, AND DATES.


Halal Status of vinegar:

There is a different of opinion among Hanafi and Shafi fiqa (schools of thought) regarding vinegar. There is also different of opinion among Islamic Scholars regarding wine vinegar. Most Vinegars are Halal, however except those that are made from grape such as wine vinegar, since there is a possibility of wine being not 100% converted to acetic acid and water, there is left over wine in the wine vinegar, thus we consider wine vinegar Not a Halal vinegar and also according to most Sunni scholars Khamer which is grape wine has been declared Haram in the holy Quran and the Hadith. We recommend distilled white vinegar because it is made from dilute alcohol. Please consult your sheik or Imam on this topic.


Types of Food Vinegar Is Used In:

Sauces
Chutneys
Mayonnaise
Marinades
Flavouring
Pickles
Dressings
Bakery products
Crisps

Also used in:

Detergents
Insecticides
Healthcare
Hair care
Skin care
Soap and bath products


FYI:

Malt vinegar is used extensively in Britain, and wine vinegar in continental Europe.

Distilled white vinegar and cider vinegar is preferred in USA and Canada.