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Vinegar
Vinegar is a liquid consisting mainly of acetic acid (CH3COOH) and water. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria.〔(【引用サイトリンク】title=STUDIES ON ACETIC ACID-BACTERIA I. BIOCHEMICAL STUDIES ON ETHANOL OXIDATION )〕 Vinegar is now mainly used as a cooking ingredient. Historically, as the most easily available mild acid, it had a great variety of industrial, medical and domestic uses, some of which (such as its use as a general household cleanser) are still promoted today.
Commercial vinegar is produced either by fast or slow fermentation processes. In general, slow methods are used with traditional vinegars, and fermentation proceeds slowly over the course of months or a year. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria. Fast methods add mother of vinegar (bacterial culture) to the source liquid before adding air to oxygenate and promote the fastest fermentation. In fast production processes, vinegar may be produced in 20 hours to three days.
==History==
Vinegar has been made and used by people for thousands of years. Traces of it have been found in Egyptian urns from around 3000 BC.
In the Bible, it is mentioned as something not very pleasant (Ps. 69:21, Prov. 25:20), but Boaz allows Ruth to "dip her piece of bread in the vinegar" (Ruth 2:14). Nazirites, on the other hand, were not allowed to drink either wine vinegar or malt vinegar. Jesus was offered vinegar while on the cross according to the King James version of the Bible, yet actually it was sour wine or wine that was turning which was given out by women of charity to comfort people dying on the cross as this was a common daily occurrence as a Roman punishment of the time.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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