food preservation
VINEGAR FERMENTATION
VINEGAR BACKGROUND
Vinegar is one of several fermented foods prepared and used by early man; and like others, wine, beer, bread, and certain foods from milk, its discovery predates the earliest historical records. The word “vinegar” is derived from two French words, “vin” and “aigre” meaning sour wine, but the term is now applied to the product of the acetous fermentation of ethanol from a number of sources. (ConnerHubert, 1976). Vinegar has played an important but little-emphasized role as a food adjunct in man's development of his civilization. Production methods and improvements developed slowly and empirically for centuries, and only in the last few years have they benefited from the application of the scientific method. Vinegar was prepared by the Babylonians from the juice or sap of the date palm, from date wine and raisin wine, and from beer. Vinegar was used by the Babylonians in cooking, along with spices, to enhance what at times undoubtedly was a monotonous diet. Cheaper automated fermented and a workable automated continuous process for vinegar are likely developments in the future.
HISTORY OF VINEGAR
Vinegar's history is widespread and diverse. Vinegar may have infact been discovered entirely by accident. Over the ages ancient civilizations have used vinegar for preserving, and medicinal purposes amongst other things. Peoples from many lands of the world have used vinegar in many different ways, for thousands of years. Around 5000 BC the Babylonians were using the fruit of the date palm to make wine and vinegar to be used as food and a preservative or pickling agent.
Vinegar has been revered throughout the ages. There are many Biblical references in both the Old and New Testaments that reveal the use of vinegar as a beverage, likely diluted and sweetened. (MooreMelodie, 2010). Vinegar became one of our first medicines around 400 BC. Hippocrates, a Greek physician and writer, known as the father of medicine,
VINEGAR BACKGROUND
Vinegar is one of several fermented foods prepared and used by early man; and like others, wine, beer, bread, and certain foods from milk, its discovery predates the earliest historical records. The word “vinegar” is derived from two French words, “vin” and “aigre” meaning sour wine, but the term is now applied to the product of the acetous fermentation of ethanol from a number of sources. (ConnerHubert, 1976). Vinegar has played an important but little-emphasized role as a food adjunct in man's development of his civilization. Production methods and improvements developed slowly and empirically for centuries, and only in the last few years have they benefited from the application of the scientific method. Vinegar was prepared by the Babylonians from the juice or sap of the date palm, from date wine and raisin wine, and from beer. Vinegar was used by the Babylonians in cooking, along with spices, to enhance what at times undoubtedly was a monotonous diet. Cheaper automated fermented and a workable automated continuous process for vinegar are likely developments in the future.
HISTORY OF VINEGAR
Vinegar's history is widespread and diverse. Vinegar may have infact been discovered entirely by accident. Over the ages ancient civilizations have used vinegar for preserving, and medicinal purposes amongst other things. Peoples from many lands of the world have used vinegar in many different ways, for thousands of years. Around 5000 BC the Babylonians were using the fruit of the date palm to make wine and vinegar to be used as food and a preservative or pickling agent.
Vinegar has been revered throughout the ages. There are many Biblical references in both the Old and New Testaments that reveal the use of vinegar as a beverage, likely diluted and sweetened. (MooreMelodie, 2010). Vinegar became one of our first medicines around 400 BC. Hippocrates, a Greek physician and writer, known as the father of medicine,