Main Article Content
Abstract
Vinegar having near about 5% acetic acid incorporated in water. Traditionally vinegar implemented in food preservations applications. Vinegar production mechanizations assortments implementation of wooden carks, traditional process (Orleans), Generator process for operation of submerged fermentation. Incorporation of Acetobacter species for transformation of ethyl alcohol into acetic acid. Vinegar has numerous medicinal as well as theoretic potentials. It has great influence on brain. Physical as well as chemical attributes of vinegar are analyzed. The aim of this article are to study historical aspects, chemical formulation during fermentation, production methods and mechanizations, varieties, functional parameters, safety, quality control and electrochemistry application.