Technical review on vinegar fermentation process and physiochemical properties of vinegar product based on Shariah and scientific perspectives

• Main Authors: Jamaludin, Mohd Aizat, Md. Amin, Nur Alifah, Othman, Rashidi, Ahmad Fadzillah, Nurrulhidayah, Muflih, Betania Kartika
• Format: Book Chapter
• Language: English
• Published: Springer Nature 2018
• Subjects: B Philosophy (General); TP248.13 Biotechnology; TP368 Food processing and manufacture; TP500 Fermentation industries. Beverages. Alcohol
• Online Access: http://irep.iium.edu.my/62610/1/62610_Technical%20Review%20on%20Vinegar.pdf; http://irep.iium.edu.my/62610/; https://doi.org/10.1007/978-981-10-7257-4
• Institution: Universiti Islam Antarabangsa Malaysia

Vinegar, as its name indicates, was made from wine at a remote period. Vinegar is essentially a dilute solution of acetic acid that was created through the process of fermentation, containing salts and extracted matter. It is also one of the most widespread and common acetic acid-diluted solution pr...