Vinegars

The history of fermentation is strictly linked to vinegar production. Among fermented foods, however, vinegar is recognized as a poor product; in many cases, the raw materials have higher nutritional values than the nal product. Vinegar is generally used as a food avoring, a preservative and a beverage with healthy properties. Acetic acid has several uses in the pharmaceutical, cosmetic, chemical and textile industries, where it is produced via chemical synthesis. Vinegar is the product of double scalar fermentation, which is performed by yeasts and acetic acid bacteria (AAB) from sources of fermentable carbohydrates, such as apples, pears, grape, honey, sap of plants, cereals and hydrolyzed starch. In addition, distilled ethanol from fermented raw materials can be used to produce vinegar. In the latter case, vinegar is referred to as ‘spirit vinegar’ or ‘white vinegar’; its use is widespread in northern Europe and the Americas. In some countries, vinegar is also produced from acetic acid via wood pyrolysis; however, this practice is less common, as the fermentation of agricultural raw material is a priority for international organizations, such as the Food and Agriculture Organization (FAO), the World Health Organization (WHO), the European Union (EU) and countries that engage in sustainable production.