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The term "distilled vinegar" as used in the United States (called "spirit vinegar" in the UK, "white vinegar" in Canada [39]) is something of a misnomer because it is not produced by distillation, but by fermentation of distilled alcohol. The fermentate is diluted to produce a colorless solution of 5 to 8% acetic acid in water, with a pH of ...
[30] Vermont (5¢; for most liquor bottles, 15¢), Beverage Container Law 1973. Includes beer, malt, soda, mixed wine drinks, liquor. Containers included are bottles, cans, jars, or cartons composed of glass, metal, paper, plastic, or a combination. [42] Of overall beverages sold in Vermont, 46% were covered by deposit in 2019.
Vinegar is typically no less than 4% acetic acid by mass. [64] [65] [66] Legal limits on acetic acid content vary by jurisdiction. Vinegar is used directly as a condiment, and in the pickling of vegetables and other foods. Table vinegar tends to be more diluted (4% to 8% acetic acid), while commercial food pickling employs solutions that are ...
The 1.5 L refillable PET bottle with a deposit of 4.00 kr has been discontinued, and has been replaced by the 1.5 L recycle PET bottle. The last day for returning bottles made by Spendrups for deposit was 30 June 2007, [164] and the last day for bottles made by Coca-Cola Sweden was 30 June 2008. [165]
Italian term for a very large barrel that can hold up to 160 hectolitres (4,200 US gal) Bottiglia Italian term for a wine bottle Bottle Age The length of time that wine has been allowed to age and mature in bottle. Bottle shock Also known as bottle-sickness, a temporary condition of wine characterized by muted or disjointed fruit flavors. It ...
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The rate on the popular U.S. 30-year fixed-rate mortgage will average around 6.0% next year and help to boost new housing construction and stimulate demand for previously owned… NBC Universal 2 ...
Vinegar (vyn egre; sour wine) is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. [60] Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast and ethanol to acetic acid using acetic acid ...
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