Friday, December 17, 2010
Vinegar's Invasion
Still remember my story about Tabasco? Yes, Tabasco's mystery! (taunya ga da yang inget, hhe). There are 2 questions about vinegar there, I was confuse at that time.
i) What is Vinegar?
ii) What is the difference between vinegar and 'cuka'??
"Vinegar is translated as sour wine", said my lecturer. We could say it as 'cuka buah'. Yeah, vinegar is made from any fermentable carbohydrate source like fruits, vegetables, syrups, and wine. Codex said that it's minimal contain of acetic acid is 4 grams per 100 mL, maximum 1 % of alcohol, min 1% of soluble solids, sugar min 0,05%, and NaCl min 0,1%.
Is vinegar='cuka'? NO, Vinegar is NOT diluted acetic acid a.k.a Cuka as many sources translated Vinegar into Cuka (including Kamus 2.03 or google translate, huehe). The main bacteria that involved in producing vinegar commercially are Acetobacter acetii and Gluconobacter oxydans. The reaction initiated by yeasts which is not only break down glucose into ethanol, but also produce carbondioxide gas. After this stage, the ethanol is converted into acetic acid and water by Acetobacter.
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