Research and Studies on Vinegar Production-A Review
نویسنده
چکیده
Vinegar is the product obtained exclusively through biotechnological processes such as double fermentation, alcoholic and acetic fermentation of liquids or other substances of agricultural origin. There are various types of vinegars obtained from various sources such as wine fruit and berry, cider, alcohol, grain, malt, beer and honey. Vinegar is used as a food additive and also it acts as effective preservative against food spoilage. Various investigators have carried out investigations on vinegar production from various raw materials such as fruits, fruit peels, and many other agricultural feed stocks. The present review summarizes research and studies carried out on vinegar production from various raw materials.
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