Abstract
Vinegar is one of the oldest fermented products in the world and its production dates back to around 2000 BC. It is a liquid fermentation product that consists from 4% to 9% acetic acid, which is commonly used and consumed globally, either directly or as a condiment in food. It is produced by two-stage fermentation systems, i.e., the alcoholic fermentation of sugary substrates and subsequently, the acetous fermentation (oxidation) of the ethanol into acetic acid. There are numerous different types of vinegars produced worldwide based on the raw material and the production method used. Among all the vinegars available, the most common types of vinegar, produced in different parts of the world, and including some top-quality famous products, are “cider vinegar,” “balsamic vinegar,” “wine vinegar,” “rice vinegar,” and “malt vinegar.” Tropical fruit vinegars and vinegars made from any kind of agricultural surpluses are also available. The different raw materials and the methods used for the production of the different types of vinegars lead to a variety of products with distinctive characteristics. In this paper, definitions, local market and legislation and current trends in vinegar production are briefly highlighted and discussed.
Highlights
The word vinegar comes from the French word “vinaigre” which means “sour wine”
Vinegar is essentially a dilute solution of acetic acid made through the fermentation process and subsequent acetification, sugar is the basis of vinegar production and any dilute solution of a fermentable sugar can be transformed into vinegar under favorable conditions
Following the analysis of the vinegar assortment we identified that 58% are imported, most of them are balsamic vinegars imported from Italy - 23%
Summary
The word vinegar comes from the French word “vinaigre” which means “sour wine”. The origin of vinegar is directly connected to the discovery of wine. FAO / WHO defines vinegar as any liquid intended for human consumption, produced exclusively from suitable products containing starch and / or sugars by the process of double fermentation, first alcoholic and acetic.
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