Question

Which of the following about vinegar making and manufacturing is true?

(a) Vinegar bacteria grow in the fermented juice liquid and on the surface. They don’t always form a film on the surface

(b) After acetic fermentation, vinegar should not be exposed to air as it may further oxidize to carbon dioxide and water

(c) All storage tanks/ units of vinegar should be closed

(d) All of the mentioned

This question was posed to me in examination.

I'd like to ask this question from Principles of Food Preservation by Fermentation-2 in chapter Principles of Semi-Moist Foods, Principles of Food Preservation by Fermentation, Principles of Food Pickling and Curing and Principles of Food Storage Stability of Food Engineering

Answer 1

Right option is (d) All of the mentioned

For explanation I would say: All of the mentioned is true about vinegar making and manufacturing.