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GENERAL DESCRIPTION & INTENDED USE
2.2. SIGNIFICANCE OF USE
Vinegar is made when acetic acid bacteria is added to an alcohol beverage such as wine. The bacteria
will eat the ethanol and produce a tart, pungent liquid know as acetic acid. The acetic acid concentration
in vinegar typically ranges from 4 to 9 % (w/v). The pH of vinegar is typically between 2.5 to 3.0,
depending on the acetic acid concentration.
Vinegar can be made out of anything that has alcohol (ethanol) in it, including wine, beer, and hard
cider. The type of vinegar depends on what liquid the ethanol has been fermented in. White vinegar is
made a vodka type liquor made from grain, while apple cider vinegar is made from apples and balsamic
vinegar is made from grape must. Outside of the United States popular vinegars include rice, coconut and
cane. Vinegars are commonly used in food preparation, medicine, agriculture and in cleaning solutions.
The titratable acidity of vinegar is determined by titrating the sample with a strong base to a fixed pH.
The end point is determined by the potentiometric input and the results are typically expressed as %
(g/100mL) or g/L acetic acid. The
HI84534
minititrator method is based on the Official Methods of
Analysis of AOAC International.