Research and Studies on Vinegar Production - A Review

Authors(1) :-Sunil Jayant Kulkarni

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.

Authors and Affiliations

Sunil Jayant Kulkarni
Chemical Engineering Department, Datta Meghe College of Engineering, Airoli, Navi Mumbai Maharashtra, India

Fermentation, Yield, Fruit Waste, Treatment, Properties.

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Publication Details

Published in : Volume 1 | Issue 5 | November-December 2015
Date of Publication : 2015-12-25
License:  This work is licensed under a Creative Commons Attribution 4.0 International License.
Page(s) : 146-148
Manuscript Number : IJSRST151534
Publisher : Technoscience Academy

Print ISSN : 2395-6011, Online ISSN : 2395-602X

Cite This Article :

Sunil Jayant Kulkarni, " Research and Studies on Vinegar Production - A Review", International Journal of Scientific Research in Science and Technology(IJSRST), Print ISSN : 2395-6011, Online ISSN : 2395-602X, Volume 1, Issue 5, pp.146-148, November-December-2015.
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