Investigatory Project
CHAPTER I
INTRODUCTION
Background of the Study:
There are several processes in making vinegar but can you believe that one can be made out of fruits? Vinegar adds more tastes and flavor to the food that we eat. It is also used to preserve food and as cleaning agent. It has been used as medicine too.
In the middle Ages, people poured vinegar onto lead in order to create lead acetate called “sugar of Lead” and 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 well known business in France flavored with peppered, clovers, roses, fennel and raspberries, the country was producing close to 150 scented and flavored vinegar. Production of vinegar was also lucrative 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 of vinegar was a cornerstone of farm and the domestic economy, bringing thrice the price of traditional hard cider. 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 wooded barrels. As the fresh juice sours it is skimmed of the top. Both the slow and continuous method 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. (http:/ /www.madehow.com/Volume-7-Vinegar.html)
We agreed on this topic as our problem because if we’d be successful on trying to know more about that, we’ll have the ability to use this style in our daily lives as we
INTRODUCTION
Background of the Study:
There are several processes in making vinegar but can you believe that one can be made out of fruits? Vinegar adds more tastes and flavor to the food that we eat. It is also used to preserve food and as cleaning agent. It has been used as medicine too.
In the middle Ages, people poured vinegar onto lead in order to create lead acetate called “sugar of Lead” and 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 well known business in France flavored with peppered, clovers, roses, fennel and raspberries, the country was producing close to 150 scented and flavored vinegar. Production of vinegar was also lucrative 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 of vinegar was a cornerstone of farm and the domestic economy, bringing thrice the price of traditional hard cider. 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 wooded barrels. As the fresh juice sours it is skimmed of the top. Both the slow and continuous method 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. (http:/ /www.madehow.com/Volume-7-Vinegar.html)
We agreed on this topic as our problem because if we’d be successful on trying to know more about that, we’ll have the ability to use this style in our daily lives as we