can only half answer your question, vinegar is liquid that has been allowed to go sour, comes from wine, apple juice ect... so whoever it was, I'm sure they only discovered it, not invented it.
No one knows for sure who or when it was discoverd, but we know it's from wine, or even apple cider! We also know it's been around for thousands of years. It also works as a disinfectant on your face to heal some small or maybe large size wounds. But DON'T try that at home! That's a doctors job!
History
The use of vinegar to flavor food is centuries old. It has also been used as a medicine, a corrosive agent, and as a preservative. In the Middle Ages, alchemists poured vinegar onto lead in order to create lead acetate. Called "sugar of lead," it was added to sour cider until it became clear that ingesting the sweetened cider proved deadly.
By the Renaissance era, vinegar-making was a lucrative business in France. Flavored with pepper, clovers, roses, fennel, and raspberries, the country was producing close to 150 scented and flavored vinegars. Production of vinegar was also burgeoning in Great Britain. It became so profitable that a 1673 Act of Parliament established a tax on so-called vinegar-beer. In the early days of the United States, the production of cider vinegar was a cornerstone of farm and domestic economy, bringing three times the price of traditional hard cider.
The transformation of wine or fruit juice to vinegar is a chemical process in which ethyl alcohol undergoes partial oxidation that results in the formation of acetaldehyde. In the third stage, the acetaldehyde is converted into acetic acid. The chemical reaction is as follows: CH3CH2OH=2HCH3CHO=CH3COOH.
Historically, several processes have been employed to make vinegar. In the slow, or natural, process, vats of cider are allowed to sit open at room temperature. During a period of several months, the fruit juices ferment into alcohol and then oxidize into acetic acid.
The French Orleans process is also called the continuous method. Fruit juice is periodically added to small batches of vinegar and stored in wooden barrels. As the fresh juice sours, it is skimmed off the top.
Both the slow and continuous methods require several months to produce vinegar. In the modern commercial production of vinegar, the generator method and the submerged fermentation method are employed. These methods are based on the goal of infusing as much oxygen as possible into the alcohol product.
Raw MaterialsVinegar is made from a variety of diluted alcohol products, the most common being wine, beer, and rice. Balsamic vinegar is made from the Trebbiano and Lambrusco grapes of Italy's Emilia-Romagna region. Some distilled vinegars are made from wood products such as beech.Acetobacters are microscopic bacteria that live on oxygen bubbles. Whereas the fermentation of grapes or hops to make wine or beer occurs in the absence of oxygen, the process of making vinegars relies on its presence. In the natural processes, the acetobacters are allowed to grow over time. In the vinegar factory, this process is induced by feeding acetozym nutrients into the tanks of alcohol.
Mother of vinegar is the gooey film that appears on the surface of the alcohol product as it is converted to vinegar. It is a natural carbohydrate called cellulose. This film holds the highest concentration of acetobacters. It is skimmed off the top and added to subsequent batches of alcohol to speed the formation of vinegar. Acetozym nutrients are manmade mother of vinegar in a powdered form.
Herbs and fruits are often used to flavor vinegar. Commonly used herbs include tarragon, garlic, and basil. Popular fruits include raspberries, cherries, and lemons.
DesignThe design step of making vinegar is essentially a recipe. Depending on the type of vinegar to be bottled at the production plant-wine vinegar, cider vinegar, or distilled vinegar-food scientists in the test kitchens and laboratories create recipes for the various vinegars. Specifications include the amount of mother of vinegar and/or acetozym nutrients added per gallon of alcohol product. For flavored vinegars, ingredients such as herbs and fruits are macerated in vinegar for varying periods to determine the best taste results. The ManufacturingProcess
The Orleans methodmethod
Some sediment will result from the submerged fermentation method. This sediment is biodegradable and can be flushed down a drain for disposal.
Scientific Food Center - Facts
Jordan-Amman
email: info@facts-center.com
Web: www.facts-center.com
Making vinegar is what happens when alcohol production goes wrong, (usually from too much air in the fermenting vessel) which is how it is assumed vinegar was "discovered". As alcohol has been produced for many centuries, so has vinegar.
Many scientists say that it is because of an accident when fermentation took place.
'Any and all wine becomes vinegar in time'. Ambient bacteria cause wine to 'turn' into vinegar, so vinegar could be said to be 'invented' about a week after the first wine.
there isn't an inventer it invented it self it was just founded
Vinegar is a common, naturally-occurring compound. Its discovery was not documented.
You don't want to know
There is no official record about the discovery of vinegar and it's discovery is considered accidental in nature. There is a legend that a Babylonian courier discovered wine that was formed from grape juice that had been left to sit. This, in turn, led to the eventual discovery of vinegar.
Yes. I was reaserching and discovered that vinegar is a good source of vitamin c.The best type of vinegar to use for health is apple cider vinegar.Scientist defenatly recommend it.
Jabir Ibn Huiyan was the first to discover acetic acid by isolating it from vinegar in the 8th century.
Some of the first synthetic pigments discovered were white lead (which is made when someone combines lead with vinegar. The other is blue frit which is made from colored glass made with malachite.
Volta discovered electric current when he touched a vinegar- covered frogs leg, which was on a zinc plate, with a copper fork and the vinegar helped tom complete a circuit and create electricity, which in turn made a muscle in the leg spasm and the leg jumped.
The first recorded acid rain "storm" was in 1944 when readings of pH 2.4(as acidic as vinegar) were recorded during storms in New England.
brown rice vinegar OR Chinese black vinegar (cheaper) OR red wine vinegar + sugar or honey OR sherry vinegar OR fruit vinegar
Malt vinegar, white wine vinegar, white spirit vinegar. Spirit vinegar doesn't taste as good as any of the brewed vinegars. The closest substitute is probably white wine vinegar mixed with an equal quantity of apple juice. Failing that, mix apple juice with malt vinegar. Red wine vinegar would give a taste that you might not want.
The proper handling of vinegar is smelling the Aroma of the vinegar and also by drinking the vinegar
Both white vinegar and balsamic vinegar are gluten free. Malt vinegar is not.
Vinegar is dilute acetic acid, which is an acid, not a base.
pour the vinegar in, scrub, and remove vinegar