Vinegar is a combination of acetic acid and water and is used from cooking and cleaning, to gardening and home remedies. Coconut white distilled vinegar, made from fermented coconut water is one of the most versatile and economical product used extensively in Southeast Asian cuisine.
The matured coconut water is first added with sugar and then it is fermented by inoculating the solution with yeast (Sacharomyces cerviseae). After alcoholic fermentation for about 4 to 5 days, the clear liquid is siphoned off and added with mother vinegar containing bacteria (acetobacter). The alcoholic ferment obtained is then fed into a vinegar generator where the feed is uniformly sprayed over the surface of the porous packing medium (corn cobs). Here the alcoholic ferment is oxidized to acetic acid. The vinegar generation process is repeated till it acetifies to 4%. This acetified vinegar is then bottled for distribution.
|Acidity as acetic (g/100m1)||5.26 – 5.76|
|Total solids (%)||1.83 – 1.92|
|Total ash (%)||0.38 – 0.42|
|Sp. gravity||1.012 – 1.008|