Vinegar is Synthetic or Natural ?  

Vinegar is synthetic and prepared from natural ingredients like rice, sugar, fruits etc

Answered by Gurpreet at 6:54 PM on April 17, 2008

synthetic i think!!

Answered by shammi at 8:06 PM on April 15, 2008

Vinegar is synthetic and prepared from natural ingredients like rice, sugar, fruits etc

Answered by DEEPA at 11:26 AM on April 14, 2008

Vinegar is synthetic and prepared from natural ingredients like rice, sugar, fruits etc.

Answered by ankita at 10:22 PM on April 10, 2008

Vinegar is synthetic and prepared from natural ingredients like rice, sugar, fruits etc.

Answered by Shilpa at 2:39 PM on April 08, 2008

It is an object of the invention to prepare concentrated natural vinegar with a natural flavor without the disadvantages of the known processes.
It has now been found that concentrated natural vinegar having an excellent flavor can be prepared according to the invention by treating a product obtained by freeze concentration of natural vinegar with a greater amount of alcohol obtained by natural fermentation than already present due to the preparation of the natural vinegar. If ethanol is used as the alcohol obtained by natural fermentation, ethyl acetate is formed, so that after dilution of the resulting concentrated acetic acid product, a natural vinegar is obtained having the flavor of vinegar which has ripened for a long period. By the use of this process, which can be carried out very easily and with a great production rate, the ripening of vinegar has become superfluous and a very concentrated natural acid having an excellent flavor may be obtained, from which by a simple dilution with water the commercial product natural vinegar can be prepared.
These advantages of the process of the invention are much more important than the disadvantage of the use of the relatively expensive freeze concentration machinery.
Preferably the amount of alcohol necessary for the process of the invention is added to the vinegar, before it is subjected to freeze concentration, although the alcohol may also be added to the natural vinegar after the freeze concentration.
Preferably, the weight ratio of the sum of the amounts of alcohol and ethyl acetate to the amount of acetic acid is at least 1:20. Preferably, the concentrated natural vinegar is treated with the alcohol for a period sufficient to obtain a weight ratio of the amount of ethyl acetate to the amount of acetic acid of at least 1:150. Correspondingly the treatment time is in general at least 24 hours, but preferably 2-5 days.

Answered by bhanu pratap at 5:31 PM on April 07, 2008

A method of producing fruit vinegar is known, according to which alcoholic liquids obtained either by enrichment of the natural sugar content in fruit juices, extracts or mashes, and subsequent alcoholic fermentation, or by the fermentation of fruit juices, extracts or mashes and subsequent elimination of water are subjected to acetous fermentation, the alcohol content of these liquids being thus increased to such an extent over and above the alcohol content corresponding to the natural sugar content of the raw juices, that high percentage vinegars containing more than 5% by weight of acetic acid are obtained, even when working up fruit poor in sugar. However, with the use of this method a fruit vinegar is obtained having an acetic acid concentration hardly more than 10% by weight.

Answered by yogesh at 5:25 PM on April 07, 2008

vinegar is bottled, canned or packed in another way. U.S. Pat. No. 4,076,844 refers to a process in which vinegar of lower acidity is subjected to freezing. The ice so formed contains very little acid and is removed by centrifugation, leaving the desired higher acidity vinegar, having an acetic acid concentration of 20 percent weight by volume or more. However, this process is expensive because it requires a large investment in machinery and entails high operating costs in the form of electrical energy and man power. In view thereof according to U.S. Pat. No. 4,076,844 a two-stage fermentation process has been developed, according to which vinegar with an acetic acid concentration between 16 and 17 percent weight by volume was obtained. In this process a mixture containing alcohol, acetic acid and Acetobacter is subjected to fermentation. When in this mixture the total concentration, that is the concentration of alcohol plus the concentration of acetic acid, is between 12 and 15% and the alcohol concentration is 1-5% and the acetic acid concentration is 7-10%, a 30-100 percent solution of alcohol in water is added. During the further fermentation the acetic acid concentration increases to 13-15%, whereas the alcohol concentration is kept substantially constant by the controlled addition of alcohol. If the acetic acid concentration has reached a value of 13-15%, the addition of alcohol is stopped and 20-50% of the fermentation liquid is introduced into a second fermentation stage without interrupting the fermentation in the first stage. The acetic acid concentration of the first fermentation stage is brought back to the starting level thereof after the withdrawal of a portion of the liquid from this stage, for example by the addition of liquid containing little acetic acid (e.g. 0-2% or 1-6% respectively), a greater amount of alcohol (e.g. more than 11% or 2.5-10% respectively) and moreover nutrient for the bacteria, whereafter the fermentation is continued. In the second fermentation stage the total concentration of alcohol and acetic acid is kept substantially constant during the continued fermentation, but the acetic acid concentration increases to above 15% and the alcohol concentration decreases to substantially zero, whereby a vinegar having an acetic acid concentration of 16-17% and an alcohol content of e.g. at most 0.2% is obtained. (In the above description the concentration of alcohol is expressed in volume by volume and the concentration of acetic acid in weight by volume.)

Answered by anil kumar at 5:11 PM on April 07, 2008

The invention relates to a process for the preparation of concentrated natural vinegar having an excellent flavor and to a process for the preparation of acetic acid esters.
The preparation of natural vinegar takes place in general by oxidative fermentation of alcohol (Ullmanns Encyklopadie der technischen Chemie, 4th edition (1976), volume 11, pages 41-55). The natural vinegar which has been prepared in this way, needs a certain ripening period to develop a good flavor. This period amounts to about three months for natural vinegar containing 10-13% by weight of acetic acid. During this ripening period among others a part of alcohol, which may be possibly present, is converted into ethyl acetate. This conversion proceeds very slowly and occurs only in a very limited degree. The concentration of ethyl acetate can obtain a value of at most 0.06 percent by weight. The ethyl acetate contributes highly to the special flavor of ripened natural vinegar in view of its volatility and its agreeable fragrance. However, for the preparation of natural vinegar having a good flavor in this way much storage accomodation is necessary.
It has also been proposed to concentrate natural vinegar in order to decrease the transport costs of the natural vinegar between the place of manufacturing and the place where the

Answered by amit at 4:59 PM on April 07, 2008

A process for the preparation of a concentrated flavored natural vinegar, which comprises adding to natural vinegar at least one alcohol including ethanol obtained by natural fermentation, freeze concentrating the resulting mixture to produce a concentrated vinegar product containing at least 20% (weight/volume) of acetic acid, storing said concentrated mixture for 2-5 days so as to produce a concentrated natural vinegar containing ethyl acetate in such an amount that the weight ratio of ethyl acetate to acetic acid is at least 1:150, the amount of ethanol added being such that the weight ratio of the sum of the amount of ethanol and ethyl acetate to the amount of acetic acid is at least 1:20.

Answered by savesh singh at 4:38 PM on April 07, 2008