Vol. 8, Issue 6 (2019)

Author(s):
Avinash A Sankpal

Abstract:
Vinegar is the fermented product which consisting about 5-20% of acetic acid, prepared by fermentation of alcohol with the help of Acecobactor species. Vinegar is the food additive it is used in ketchup, salad dressing and in pickle. It is also used as food preservatives. The use of vinegar as a medicine is firstly carried out by Hippocrates. He used vinegar for the treatment of wound healing. Different types of Vinegar are present in the world. The different possible medicinal uses of Vinegar are reviewed in the present review. Vinegar is used as Antidiabetic, Antimicrobial, Antioxidant, Antitumor, Antiobesity, it reduces Cholesterol level, it maintains different Brain functions and it is also used in Injuries. In present Article we are reviewed all previous work which are carried out on the Vinegar including Method of preparation, Characterization of Vinegar and uses of Vinegar etc. The Vinegar is prepared with the help of different methods like artificial method and natural fermentation method etc. The characterization of Vinegar is mainly carried out with the help of following tests pH, Titratable acidity, Specific gravity etc.