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The Origin Of Vinegar?
Nov 22, 2016

Vinegar is made from a variety of yeast and sour flavors arise. Main use of vinegar rice or sorghum as raw material, appropriate fermentation of carbohydrates (sugar and starch) liquid into alcohol and carbon dioxide, alcohol by some kind of bacteria of acetic acid and water combine with oxygen in the air that is generated. So the vinegar process is a process of further oxidation of the alcohol into acetic acid.

Vinegar is nothing new. Health vinegar beverage first began in the United States in northeastern Vermont, people used to drink every morning two tablespoons of vinegar and two tablespoons of honey and a mixture of drinks, it is this magic drink makes the State almost all t999, bodies are great, eat sweet. Subsequently, the vinegar quickly swept Japan, Southeast Asia and Europe. Brewing vinegar with more than 2000 years of history in China, production of vinegar is unique, unique flavor and price to the next level of nutrition, vinegar manufacturers are too numerous to list.

For example pure plum vinegar, details on the label, this vinegar is made from fermented plums, microelements contained therein do not have the slightest damage without gastric digestion, making the body directly. Correct way to drink is: a day early, after dinner, with 30 ml of raw vinegar diluted with water 3-20 water, not containing added sugar; heating should not exceed 52 degrees Celsius, otherwise not only destroys the vitamins in vinegar, more death will make the activity of bacteria and trace elements.

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