Acetic Acid and Vinegar

Vinegar is an aqueous solution composed mainly of acetic acid. It is a natural and biodegradable product derived from the biotransformation of ethyl alcohol found 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 30 December 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 flavoured 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 "spirit" vinegar, less expensive and reserved for technical applications, is an aqueous solution of acetic acid of synthetic origin obtained by a catalysed 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 convert limestone into water, carbon dioxide (gas release) and water-soluble calcium salt. Contrary to popular belief, vinegar does not have detergent or surfactant properties.

Some applications:

- Food

- Cleaning and descaling

- Textile: softener and colour stabiliser for textiles

- Plant protection: vinegar has obtained approval for useful purposes in plant protection as a fungicide and bactericide. It is recognised as a basic substance provided it is of food-grade quality, containing a maximum of 10% acetic acid and subject to 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 acid - ethanoic acid at 80%, theacetic acid at 14°