International Vinegars
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Transcript of International Vinegars
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