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Vinegar is a fluid which mainly comprises of acetic acid and water. The acetic acid is created by the fermentation of ethanol by acetic acid bacteria. Vinegar is widely used as a foodcomponent. Commercial vinegar is created by two processes namely fast or slow fermentation processes. Fermentation process takes months or a year in the slow method of fermentation whereas in fast production process, vinegar may be made in 20 hours to three days. With fast processes, commercial vinegar comprises of residual alcohol.

Tests available for following adulterants and parameters