INTERNATIONAL VINEGARS

Vibrant, Vivacious, and Ethanol?• History• First used 10,000 years ago• Derived from French word vinaigre: Sour wine• Any alcoholic beverage will turn to vinegar– Grapes– Dates– Rice– Apples– Coconut

Any Alcoholic Beverage Will Turn To Vinegar

Fermentation Process• • Alcohol turns to acetic acid and oxidizes•• pH around 2.5-2.9•• The longer the fermentation, the smoother the vinegar•– Time and bacteria create smooth vinegar

Many, Many Kinds• White• Malt• Wine• Apple Cider• Fruit• Balsamic• Rice• Date• White• Made from grain and water

Used Also For Cleaning• Malt• Made from malting barley• Originated in England– Fish & Chips• Wine• Made from red or white wine• Originated in Mediterranean and Germany• Best matured two years• Balsamic

Best Matured Two Years•Balsamic• Made from concentrated juice or must of grapes– Must: grape juice before or during fermentation – Musty: stale or moldy smelling• Originated in Italy

Originally available only to upper classes• Rice• Made from fermented rice or rice wine• Originated in Asia• Japanese and Chinese vinegars differ• Milder than Western vinegars