International Vinegars

Vibrant, Vivacious, and Ethanol?

Japanese and Chinese vinegars differ Milder than Western vinegars Any alcoholic beverage will turn to vinegar

◦ Grapes◦ Dates◦ Rice◦ Apples◦ Coconut

About

Originated in England◦ Fish & Chips

First used 10,000 years ago Derived from French word vinaigre: Sour

wine

History

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

Fermentation Process

White Malt Wine Apple Cider Fruit Balsamic Rice Date

Many, Many Kinds

Made from grain and water Used also for cleaning

White

Made from malting barley

Malt

Made from red or white wine Originated in Mediterranean and Germany Best matured two years

Wine

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

Balsamic

Made from fermented rice or rice wine Originated in Asia

Rice