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Old 04-26-2013, 12:02 PM   #11
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Ok so then what about unpasturized foods like vinegar won't that be the equivalent of just making homemade vinegar from scratch by letting it ferment?

I mean I get unpasturized orange juice doesn't last long but what about vinegar (and how is homemade vinegar any different)?
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Old 04-26-2013, 12:19 PM   #12
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Sam, could you slow down a minute and think about what it is you want to ask? I don't really understand your question, especially with the explanations of vinegar and micro-organisms above.
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Old 04-26-2013, 12:38 PM   #13
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what I was saying is unpasturized vinegar must go bad like unpasturized orange juice does.

Or another words making vinegar homemade (by just letting it sit out) would be the equivalent of making unpasturized vinegar.

Regular vinegar I assume is pasturized to make not spoil.

Or maybe I am mis-understanding why vinegar doesn't go bad and other things do ?

And even if it was the pasturization process that keeps it from not spoiling why does some items pasturized only prolong the shelf life not keep it indefinitely like vinegar (if that is the defining thing that preserves it along with the acid mixture)
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Old 04-26-2013, 12:57 PM   #14
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Unpasteurized vinegar does not go bad because of the high level of acid it contains. The acidity prevents unwanted bacteria from growing in it. This page describes it well, I think: http://foodreference.about.com/od/In...Is-Vinegar.htm
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Old 04-28-2013, 12:48 PM   #15
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but then what is the difference between unpasterized vineger and just letting alcohol exposed to air for a really long time?

Won't the latter turn into semi-vineger but spoil as well over time.
What is different between the 2.
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Old 04-28-2013, 02:14 PM   #16
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That is a question that has plagued winemakers for years...sometimes it just happens. Don't know why, but a whole year is ruined because of some random reaction.
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Old 04-28-2013, 03:12 PM   #17
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Quote:
Originally Posted by sam111 View Post
but then what is the difference between unpasterized vineger and just letting alcohol exposed to air for a really long time?

Won't the latter turn into semi-vineger but spoil as well over time.
What is different between the 2.
I'm not sure what you mean by "semi-vinegar", but both wine vinegar and wine will go bad - just not in the way that you think. Technically, vinegar doesn't spoil because it's already spoiled. And wine will "spoil" by turning into vinegar.

What eventually destroys both of these products is oxygen. Over time they will turn brown and the flavor will change. It's the same exact process that turns bananas and avocados brown.
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Old 04-29-2013, 02:17 PM   #18
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Ok then more generally what things can we eat that are "spoiled" ?
And is exposer to air the only thing that makes things go bad ( say if everything was in a vaccum or C02 only chamber.
(For example if your fruits / veg where kept in a vaccum with no exposer to air or baterial in the air.... how much longer would they last ... as well as meats/fish products. )
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Old 04-29-2013, 02:42 PM   #19
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What are the causes of Food Spoilage?
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