Papaya vinegar

Traditionally, vinegar is used as food preservative because it stops microbial growth. Besides, vinegar contributes to sensory characteristics of food such as sauce, mayonnaise and salad dressing.

Common flavours of fruit vinegar include papaya, apple, black currant, raspberry, quince, and tomato. Typically, the flavours of the original fruits remain in the final product.

Alcoholic fermentation was performed on the pasteurised papaya juice using yeast (Saccharomyces cerevisiae). Alcoholic fermentation of carbohydrate is the first critical step in the production of vinegar and takes place under anaerobic condition.

During the anaerobic fermentation, amylase from yeast initially break the starchy residues further into monomeric residues. These residues are utilized for ethanol production. The ethanol content found to be 8.11%.

Finally, the acetic acid fermentation is carried out via the conversion of ethanol to hydrate acetaldehyde and dehydrogenation of acetaldehyde to acetic acid by aldehyde dehydrogenase produced by Acetobacter aceti.

Papaya vinegar is primarily used to flavour and preserve foods and as an ingredient in salad dressings and marinades. Vinegar is also used as a cleaning agent. Natural vinegar carries essential amino acids from its fruit source and is reported to act as a medicine for aches and gastric troubles.
Papaya vinegar

Apple Cider Vinegar and Health Benefits

In 400 BC Hippocrates the Father of Medicine prescribed his patients with apple cider. He used undistilled apple cider as a powerful cleansing and healing elixir – naturally occurring antibiotic and antiseptic that fights germ, bacteria, mold and viruses – for healthier, stronger, longer life.

Created through the fermentation of raw apples within wooden barrels, vinegar from apple cider is extremely acidic (with pH around 2.8) and this may be the key factor of its amazing curative powers.

The Babylonians used it as a condiment and preservative, while Julius Caesar’s army used apple cider tonic to stay healthy and fight off disease.

It was used a body deodorant, healing tonic and delicious drink to keep body healthy and ageless in Paris during the Middle Ages.

Even Christopher Columbus use it to prevent scurvy in 1492 when he discovered America.

Apple cider vinegar is also great for skin – a known antioxidant that helps maintain the integrity of tissue cells, thereby slowing the aging process.

Organic apple cider vinegar has numerous vitamins, mineral, and trace minerals, especially potassium, which aids in the cleansing and healing process.

Apple cider vinegar contains natural antibiotics and antifungal that fight ear infection, dandruff, athlete’s foot, even when used externally. It also can boosts memory, fights arthritis, promotes weight loss, soothes sore throats.

Have one or two tablespoons of apple cider vinegar every day, diluted with whatever amount of water makes it enjoyable. Some people prefer to add apple juice or hot water with a honey.
Apple Cider Vinegar and Health Benefits

Wine and Wine Vinegar from Grapes

Wine and Wine Vinegar from Grapes
Considerable quantities of wines are manufactured in the United States. The European varieties of wines are mainly used for making wines. The various procedures are used in the production of wines. The pressed juice method usually used after treatment with sulfur dioxide or compounds that liberate by natural yeasts surviving the sulfur dioxide treatment. During fermentation, sugars are converted to ethyl alcohol until a level of 12-14% alcohol, and these may be used as such for fortifying wines to obtain higher alcohol content.

In manufacture of wine vinegar, fermented grape juice (containing alcohol) is allowed to drip over wood shavings in an enclosed cylindrical container. The shaving previously soaked in a high quality vinegar. Air may be introduced into the generator under pressure, bacteria of Acetobacter group present (from the vinegar) on the shavings convert the ethyl alcohol in the wine to acetic acid.

The effluent from the vinegar generator may be collected and recycled to obtain a complete conversion of the ethyl alcohol. The finished vinegar may be stored for several months at 40 – 50 degree F, then filtered, bottled and pasteurized.
Wine and Wine Vinegar from Grapes

Grapes

Grapes
In the United States, grapes are grown mainly in California, New York, Pennsylvania, Michigan and Ohio. Washington, Missouri, and Arkansas also produce same grapes. There are many varieties of grapes but there are predominant in this country. Grapes are utilized to produce unfermented grape juice, vinegar, wine, raisins, jams and jellies, and as the fresh product for table. Grapes are planted as vines or cuttings from older plants. The cuttings produce arms bearing fruit, the greatest yields coming after 3 years of growth. Properly pruned and cared for, vines produce fruit for many years.

Grapes to be shipped as fresh are packed in wooden crates, then precooled to about 40F (4.4 C) in railroad cars or refrigerated rooms. Generally, the grapes will be fumigated with sulfur dioxide prior to or during cooling to prevent mold growth. Grapes that are to be stored for future shipment should be packed in crates, precooled to 36 – 40 F (2.2 – 4.4 C0 placed in refrigerated storage, and fumigated with sulfur dioxide, they should be held in this manner until shipped. Periodic refumigation with sulfur dioxide may be required to prevent spoilage by molds. Under these conditions, grapes have a storage life 1 -7 months depending mainly on the variety.
Grapes