VINEGAR FROM VARIOUS MATERIALS. 155 



the latter with grain containing diastase (malt), whereby it is con- 

 verted into maltose and dextrin. This fluid (sweet mash) is 

 compounded with yeast, and the sugar (and with a correct execu- 

 tion of the process the dextrin also) converted into alcohol by 

 vinous fermentation. The resulting alcoholic liquid can then be 

 used for the fabrication of vinegar. 



Alcohol or spirits of wine obtained in the above-described man- 

 ner from the starch contained in potatoes or grain being at present 

 the chief material used in the manufacture of vinegar, the greater 

 portion of the latter brought into commerce might actually be 

 designated potato or malt vinegar according to the elementary 

 material used. The great progress made in modern times in the 

 fabrication of malt, brewing of beer, and in the distilling industry 

 has been accompanied by a constantly extending division of labor. 

 While formerly every brewer and distiller prepared his own 

 malt, there are at present numerous establishments exclusively 

 engaged in this branch of the industry which sell their product 

 to the brewer and distiller. The manufacturer of vinegar who 

 did not use materials containing finished alcohol (beer or wine) 

 had to undertake the laborious work of fabricating the malt, and 

 preparing and fermenting the mash in order to obtain an alcoholic 

 liquid which he could finally convert into vinegar. With the 

 present improvements in the fabrication of malt and the distilling 

 of alcohol, the vinegar manufacturer can work more cheaply by 

 buying the alcohol, and the manufacture of so-called malt or 

 grain vinegar would pay only where heavy taxes prevent the 

 direct use of alcohol. 



Formerly, when, in consequence of defective processes, many a 

 brewing or batch of malt spoiled it was used for the fabrication 

 of vinegar. But, as a rule, the vinegar obtained was not of a 

 fine taste and remained turbid, and besides the operation was fre- 

 quently interrupted by all sorts of incidents, which led to the 

 opinion of malt-vinegar not possessing keeping properties. 



Beer- wort judged by its composition does not seem a suitable 

 material for the fabrication of vinegar. Besides a certain quantity 

 of fermentable sugar (maltose), it contains a considerable amount 

 of dextrin and other fermentable bodies. For the purpose of the 

 fabrication of vinegar the maltose alone can be considered, it 



