https://www.selleckchem.com/pr....oducts/caerulein.htm
Vinegar is produced from the fermentation of agricultural materials and diluted acetic acid (diluted with water to 4-30% by volume) via sequential ethanol and acetic acid fermentation. The concentration of acetic acid must be measured during vinegar production. A Community method for analyzing acetic acid in vinegar is a non-specific method based on the assumption that the total acid concentration of the vinegar is attributable to the acetic acid. It consists of titration with a strong base in the presence of an indicator. This test i
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