Vinegar is an aqueous solution composed mainly of acetic acid. It is a natural and biodegradable product resulting from the biotransformation of ethyl alcohol present in wines or ciders.The designation "vinegar" is reserved for the product obtained exclusively by the biological process of double fermentation, alcoholic and acetic, of foodstuffs and beverages of agricultural origin or their aqueous dilutions (Decree No. 88-1207 of December 30, 1988 implementing Article L. 214-1 of the Consumer Code with regard to vinegars.)Following the fermentation process and the desired applications, the vinegar obtained is diluted with water and flavored to produce food-grade vinegars whose acetic acid concentration is generally around 6-8%, or kept more concentrated for so-called household vinegars (concentration approximately 14%).An equivalent to "white", "household" or "alcohol" vinegar, less expensive and reserved for technical applications, is an aqueous solution of acetic acid of synthetic origin obtained by a catalyzed reaction between methanol (CH3OH) and carbon monoxide (CO). The properties are almost identical to those of vinegars but the concentration can be easily adjusted to the desired level.
The cleaning action of vinegar is mainly due to its acidity. This allows it to transform limescale into water, carbon dioxide (gas release) and calcium salt soluble in water. Contrary to what is generally believed, vinegar does not have detergent or surfactant properties.
Some applications:
- Food- cleaning and descaling - Textile: softener and color stabilizer for textiles- Phytosanitary protection: vinegar has obtained approval for useful purposes in phytosanitary protection as a fungicide and bactericide. It is recognized as a basic substance subject to food-grade quality, containing a maximum of 10% acetic acid and application conditions (European Implementing Regulation No. 2015/1108 and Regulation No. 1107/2009). It is therefore usable in organic farming. Vinegar is also known for its bacteriostatic action.
Discover our acetic - ethanoic acid at 80%, the14° acetic acid
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