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  • Vinegar is a liquid processed from the fermentation of ethanol in a process that yields its key ingredient, acetic acid.
  • Vinegar can be used as a herbicide as shown by scientific trials reported by the US Dept of Agriculture in 2002.[24] Vinegar made from natural products classifies as organic and so there is interest in its being used on farms/orchards/gardens certified as organic.
  • Vinegar is made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol. Commercial vinegar is produced either by fast or slow fermentation processes
  • Vinegar is commonly used in food preparation, particularly in pickling processes, vinaigrettes, and other salad dressings. It is an ingredient in sauces such as mustard, ketchup, and mayonnaise. Vinegar is an essential component of chutneys. It is often used as a condiment. Marinades often contain vinegar.


  • Chemical burn caused by vinegar applied topically to lower body temperature in a febrile newborn and discuss briefly chemical skin burns caused by organic acids.
  • The replicated experiments suggested that the foliar application damaged corn more than the basal spray and the 20 % application was more injurious to corn than the 10% application
  • The effects of moso bamboo (Phyllostachys pubescense) vinegar, with different diluents, on the growth of lettuce, cole and cucumber based on field tests. The results show that moso bamboo vinegar with 500800 times dilution had good effect on the growth of tested vegetable


  • Vinegar is made by the oxidation of alcohol, either directly or through the medium of a ferment, or by the distillation of wood; the latter is known as pyroligneous acid.
  • The process by which vinegar is made is theoretically quite simple (liquid ingredients are fermented until they turn acidic, and then the resulting liquid is filtered and diluted) but the steps actually taken are many and complex.
  • The grapes are harvested and then cooked down to a "must" (thick almost syrupy liquid) in copper cauldrons. It is then barreled, and here in lies the real secrets of the closely guarded family recipes. It is the type of wood, the aging and transferring of vinegar from barrel to barrel that makes the difference between balsamic vinegars.
  • The process is painstaking, slow and laborious, but worth every step. No shortcuts are taken, no inferior fruit picked, no spoiled wine made into vinegar: Minus 8 Vinegar is never boiled and never hurried.


  • The vinegar market will surpass $415 million by 2010, after sagging sales in 2005 left the market at slightly over $409 million, a nearly 2% drop off from the previous year.
  • Vinegar and Cooking Sherry/Wine in the U.S. documents market size and composition, provides trade statistics, details marketing and retail trends, forecasts market developments through 2010, and provides up-to-date competitive profiles of marketers of vinegar.
  • the country's largest vinegar maker, Mizkan Group, had seen the market for drinking vinegar nearly triple to 21.46 billion yen between March and August 2004 from 7.57 billion yen in the same period in 2000.


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