Fermentation Lab Sheets > Vinegar ( FE 411 )
To practice slow and fast process of vinegar, to measure some parameters of the vinegar.
Vinegar is a fermented solution that contains acetic acid. Vinegars contain some other acids like citric acid, tartaric acid besides acetic acid. Vinegar products don’t have a time limitation for shelf-life due to it’s stability. Vinegar is basically used as a flavor. Because of it’s acetic acid content (4-6 %), it preserves the foods. Also, it is a color stabilizer and cleaning agent.
EtiketlerFE 411 FE411 Fermentation Lab Sheets FOOD BIOTECHNOLOGY LABORATORY vin (wine)-aigre (sour) vinegar