The source is liquid containing acetic acid made from rice, wheat, sorghum, sweet sorghum or wine and distiller's grains.
Chemical composition vinegar is 3% ~ 5% (mass fraction) acetic acid aqueous solution. In addition to acetic acid, it generally contains other trace substances. Specific substances include potassium, calcium, sodium and ferrous acetate, amino acids, lactic acid (2- hydroxypropionic acid, CH3CHOHCOOH propionate), pyruvic acid (CH3COCOOH formate), formic acid (HCOOH formate), sorbic acid (2,4-hexadienoic acid), malic acid (hydroxysuccinic acid) and citric acid (2- hydroxypropionic acid). Oxalic acid (HOOCCOOH), oxaloacetic acid, glucose, fructose, maltose, ethanol, ethyl acetate, ethyl lactate, higher alcohols, 3- hydroxybutanone, dihydroxyacetone, tyrosol, acetaldehyde, formaldehyde, acetal, vitamin B 1, B2, C, etc.
CH3COOH acetate, also known as acetic acid, is a colorless and clear liquid with a strong pungent smell. Mr60.05, mp 16.7℃, bp 1 18℃, relative density 1.049.
The meaning of modern Chinese dictionary 1. An acidic liquid used for seasoning. 2. Metaphor is jealousy (especially in the relationship between men and women). Jealousy: jealousy. Jealousy: a metaphor for someone who is jealous in a relationship between men and women. Jealousy: Jealousy (especially in a relationship).
Vinegar, also known as vinegar, acyl and bitter wine, is a kind of liquid sour seasoning commonly used in cooking.
The composition of vinegar usually contains 3% to 5% acetic acid, and some have a small amount of tartaric acid and citric acid. In theory, almost any liquid containing sugar can be fermented into vinegar. Today, according to the production methods of vinegar, vinegar can be divided into brewing vinegar and synthetic vinegar. Brewing vinegar is made of grain, sugar and ethanol through microbial fermentation. Synthetic vinegar is made by mixing edible acetic acid with water, souring agent, seasoning, spice and edible pigment.
Because vinegar can be produced by itself in the natural environment, ancient humans began to eat vinegar from a very early time in the world. Generally speaking, eastern countries brew vinegar with grains, while western countries brew vinegar with fruits and wine. In China, it is generally believed that vinegar was brewed in the Western Zhou Dynasty, but some people think that vinegar originated in Shang Dynasty or earlier. Acyl was called vinegar in Han Dynasty. In the west, vinegar appeared in ancient Egypt. Because they are all fermented and brewed, it can be considered that wine and vinegar are homologous to some extent, and all ancient civilizations that can make wine generally have the ability to make vinegar.
Due to the differences in raw materials, technology and eating habits, the taste of vinegar varies greatly from place to place. In northern China, the most famous vinegar is Shanxi mature vinegar invented in Ming Dynasty. Shanxi people are famous for being jealous all over the country, and there is a joke called "Give up your gun and don't pay vinegar". Zhenjiang balsamic vinegar is the most influential in southern China. In addition, the more famous vinegars are Sichuan Baoning vinegar and Zhejiang rice vinegar.