Abstract

A REVIEW ON THE PREPARATION OF VINEGAR FROM FRUIT PEELS.

Bhavana J. Sonashree, R. Rashmi, R. Halbavi. Vyhnavi V. Rao and *Praveena B.

ABSTRACT

Vinegar is the product obtained exclusively through biotechnological processes such as double fermentation, alcoholic acetic fermentation of the liquid. There are various types of vinegars obtained from various sources such as from fruit peels and berry, cider, malt and honey. vinegar is used as a food additive and also acts as effective preservative against food spoilage. Various investigators have carried out investigations on vinegar production from various raw materials such as fruits, fruit peels, and other agricultural feed stocks. The present review summarizes research and studies carried out on vinegar production.

Keywords: Acetobacter aceti , Fruit peels, Fermentation, Vinegar.