What is the Name of Acid in Vinegar?


acetic acid CH3COOH
The name of acid in vinegar is acetic acidCH3COOH, an organic acid also known as ethanoic acid. When exposed to air over time, wine and beer turn to vinegar. Vinegar has been produced since ancient times. Acetic acid is generated through bacterial fermentation but it is mostly produced through a synthetic process in the products found today.

 
The word “vinegar” comes from vin aigre, meaning sour wine in French.

Some Highly Acidic Foods

Beef, Beer, Bread, Brown Sugar, Soft Drinks, Cereal (refined), Chocolate, Tobacco, Coffee, Cream of Wheat, Custard, Deer, Fish, Flour, Fruit Juice, Jams, Jellies, Lamb, Liquor, Maple Syrup, Molasses, Pasta (white), Pastries and Cakes from White Flour, Pickles (commercial), Pork, Poultry, Seafood, Sugar (white), Table Salt, Tea (black), White Bread, White Vinegar (processed), Whole Wheat Foods, Wine, Yogurt (sweetened).

Common Types of Vinegar and Acidity Levels >>


Cider Vinegar – 5-6% acidity. Used for pickling fruit and for salad dressing. From crushed and aged apples. Also touted to cure a variety of ailments and for weight loss by speeding up the metabolism according to some sources. Used in salad dressings, mayonnaise, or sprinkled on chips and fries.

Balsamic Vinegar – Dark, almost black in color, labeled Aceto Balsamico Tradizionale. A syrup-like vinegar. Used in sauces, salads, on fruit and for dipping bread.

Coconut Vinegar – Made from the sap of the coconut tree. A staple food in coconut abundant regions of Asia. Used in the mostly in the Philippines and southeast Asia. Low acidity. It has a unique aftertaste and it’s used in Indian and Thai food.

Date Vinegar – Popular in the Middle East. Made from fermented date juice and commonly used in Iran. Date sugar produces a dark colored and rich flavored vinegar. Has a rich, fruity flavor. Used like balsamic vinegar.

Malt Vinegar – Made by malting barley with a tangy or pungent taste. Good for sauce bases or marinades. Full-bodied flavor makes it popular with seafood or on meat.

Red Wine Vinegar – 5-6% acidity. Made from all types of red wine. Used in vinaigrettes, marinades, stews, and sauces.

White Wine Vinegar – 4-7% acidity. Indispensable in any kitchen and aggressive in taste. Stronger than rice vinegar, made from white wine like Chardonnay.

Rice Vinegar – Various shades of red and brown. Very popular in Japan, Korea, and China. Made from fermented rice, milder than most common kinds of vinegar. Low acidity.

Sherry Vinegar – vinagre de Jerez is made in Spain. A flavorful gourmet wine vinegar, this can complement a wide variety of sauces, soups, steamed vegetables and more. The main ingredient of any vinegar is acetic acid.