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

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

• 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