Vinegar parameter detection

Vinegar is a sour flavoring agent produced by various enzymes, and vinegar is mainly made from rice or sorghum as raw materials. Appropriate fermentation can use liquids containing carbohydrates (sugar, starch) to convert into alcohol and carbon dioxide. Alcohol is then combined with oxygen in the air by certain bacteria to produce acetic acid and water. Vinegar has a sour and mellow taste, a fragrant and soft liquid, and is an essential seasoning in cooking. Its main components are acetic acid, high-grade alcohols, and so on. The main types of vinegar currently used include "rice vinegar", "smoked vinegar", "special vinegar", "sugar vinegar", "wine vinegar", "white vinegar", etc. The amount of acetic acid in vinegar varies depending on the variety of origin, usually between 5-8%. The acidity of vinegar is mainly determined by the amount of acetic acid it contains

GB 18187-2000 Brewed Vinegar

GB 2719-2003 Vinegar Hygiene Standard

GB 7718-2011 National Food Safety Standard General Rules for Pre packaged Food Labeling

SB 10337-2000 Prepared Vinegar

Arsenic, Lead, Total Arsenic, Sensory, Total Acid, Labeling, Pathogenic Bacteria, Benzoic Acid, Sorbic Acid, Net Content, Free Mineral Acid, Total Colony Count, Coliform Group, Non volatile Acid Total acid (acidity), aflatoxin B1, soluble salt free solids

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