Vinegar is a liquid processed from the fermentation of ethanol in a process that yields its key ingredient, acetic acid. The acetic acid concentration typically ranges from 4 to 8 percent by volume for table vinegar (typically 5%) and higher concentrations for pickling (up to 18%). Natural vinegars also contain small amounts of tartaric acid, citric acid, and other acids. Vinegar has been used since ancient times, and is an important element in Western, European, Asian, and other traditional cuisines of the world.
The word "vinegar" derives from the Old French vin aigre, meaning "sour wine."
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