Vinegar is an acidic liquid processed from the fermentation Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. A more restricted definition of fermentation is the chemical conversion of sugars into ethanol. The science of fermentation is known as zymology of ethanol Ethanol, also called ethyl alcohol, pure alcohol, grain alcohol, or drinking alcohol, is a volatile, flammable, colorless liquid. It is a psychoactive drug, best known as the type of alcohol found in alcoholic beverages and in modern thermometers. Ethanol is one of the oldest recreational drugs. In common usage, it is often referred to simply as in a process that yields its key ingredient, acetic acid Acetic acid, CH3COOH, also known as ethanoic acid, is an organic acid which gives vinegar its sour taste and pungent smell. It is a weak acid, in that it is only partially dissociated acid in aqueous solution. Pure, water-free acetic acid is a colourless liquid that absorbs water from the environment (hygroscopy), and freezes at 16.5 °C (62 °F). It also may come in a diluted form. The acetic acid concentration typically ranges from 4 to 8 percent by volume for table vinegar[1] (typically 5%) and higher concentrations for pickling (up to 18%). Natural vinegars also contain small amounts of tartaric acid Tartaric acid is a white crystalline diprotic organic acid. It occurs naturally in many plants, particularly grapes, bananas, and tamarinds, and is one of the main acids found in wine. It is added to other foods to give a sour taste, and is used as an antioxidant. Salts of tartaric acid are known as tartrates. It is a dihydroxy derivative of, citric acid Citric acid is a weak organic acid, and it is a natural preservative and is also used to add an acidic, or sour, taste to foods and soft drinks. In biochemistry, it is important as an intermediate in the citric acid cycle and therefore occurs in the metabolism of virtually all living things. It can also be used as an environmentally benign, and other acids. Vinegar has been used since ancient times and is an important element in European European cuisine, or alternatively Western cuisine is a generalized term collectively referring to the cuisines of Europe and other Western countries. European cuisine includes that of Europe and to some extent Russia, as well as non-indigenous cuisines of North America, Australasia, Oceania, and Latin America. The term is used by East Asians to, Asian Asian cuisine styles can be broken down into several regional styles that have roots in the peoples and cultures of those regions. The major types can be roughly defined as East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Viet Nam,, and other cuisines.
The word "vinegar" derives from the Old French Old French was the Romance dialect continuum spoken in territories which span roughly the northern half of modern France and parts of modern Belgium and Switzerland from around 900 to 1300. It was then known as the langue d'oïl to distinguish it from the langue d'oc (Occitan language, also then called Provençal), whose territory bordered that of vin aigre, meaning "sour wine".
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food health In Asia vinegar is called the friend of Chinese herbs because it is often used to process herbal preparations It is also successfully used in modern Chinese medicine Historically the origin of vinegar was never specifically noted Vinegar was probably discovered when one of our ancestors found that wine exposed to the air would turn sour thereby
