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Project Description

Vinegar is a liquid produced from the fermentation of ethanol in a process that yields its key ingredient, acetic acid. The acetic acid concentration ranges typically from 4 to 8 percent by volume for table vinegar [1] (typically 5%) and higher concentrations for pickling (up to 18%). Natural vinegars also contain smaller amounts of tartaric acid, citric acid, and other acids. Vinegar is an important preservative and condiment and it is being produced since centuries. It is produced through the action of acetic acid bacteria on dilute solutions of ethyl alcohol derived from yeast fermentation.

Price : ₹ 1999/- ₹ 1500 /- (inclusive of GST 18%)