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Wine vinegar

It has a caustic action

Manufacturer SKL
Formulation Liquido
Reg. number

Description

product of fermentation of alcoholic liquid as wine, caused by Acetobacter aerobe bacteria action. The taste is acrid, and is used as condiments and for food storage. 


The Regulation (CE) n. 1493/1999 prescribes that the name of wine vinegar is reserved for products obtained by acetic fermentation of wines with an acetic acid content of not less than 60 g / l . Wine vinegar is a nerve food because it consists of different nutrients and corroborating; it is a clear liquid, straw-colored or red, depending on the wine it comes from. The composition of the vinegar is almost the same as that of the raw material placed to acidify, with the exception of some components that are typical of acetic fermentation. The values of dry extract, ash, glycerin, butyleneglycol, etc., remain unchanged or almost during the oxidative conversion of wine into vinegar.


However, in the common vinegars, the quantities of some constituents can vary appreciably for the occurrence, both in the vinosum and in the vinegar obtained, of some secondary and collateral fermentations precisely of the glyceric, tartaric and malic fermentations which modify the composition. The glyceric, tartaric, malic fermentations lower the values of dry extract, ashes, glycerine and fixed acidity, while the lactic and butyric fermentations increase the quantities of acetylmethylcarbinol and diacetyl.


Mode of action:


It has a caustic action.

Aceto di vino

It has a caustic action

Foto di Aceto di vino

Description


product of fermentation of alcoholic liquid as wine, caused by Acetobacter aerobe bacteria action. The taste is acrid, and is used as condiments and for food storage. 


The Regulation (CE) n. 1493/1999 prescribes that the name of wine vinegar is reserved for products obtained by acetic fermentation of wines with an acetic acid content of not less than 60 g / l . Wine vinegar is a nerve food because it consists of different nutrients and corroborating; it is a clear liquid, straw-colored or red, depending on the wine it comes from. The composition of the vinegar is almost the same as that of the raw material placed to acidify, with the exception of some components that are typical of acetic fermentation. The values of dry extract, ash, glycerin, butyleneglycol, etc., remain unchanged or almost during the oxidative conversion of wine into vinegar.


However, in the common vinegars, the quantities of some constituents can vary appreciably for the occurrence, both in the vinosum and in the vinegar obtained, of some secondary and collateral fermentations precisely of the glyceric, tartaric and malic fermentations which modify the composition. The glyceric, tartaric, malic fermentations lower the values of dry extract, ashes, glycerine and fixed acidity, while the lactic and butyric fermentations increase the quantities of acetylmethylcarbinol and diacetyl.


Mode of action:


It has a caustic action.


Composition


Dosage

Wine vinegar.

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Composition

Wine vinegar.

Dosage

Wine vinegar.

Foto
Anteprima foto
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