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International Vinegars

International Vinegars. Vibrant, Vivacious, and Ethanol?. About. Japanese and Chinese vinegars differ Milder than Western vinegars Any alcoholic beverage will turn to vinegar Grapes Dates Rice Apples Coconut. History. Originated in England Fish & Chips First used 10,000 years ago

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International Vinegars

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  1. International Vinegars Vibrant, Vivacious, and Ethanol?

  2. About • Japanese and Chinese vinegars differ • Milder than Western vinegars • Any alcoholic beverage will turn to vinegar • Grapes • Dates • Rice • Apples • Coconut

  3. History • Originated in England • Fish & Chips • First used 10,000 years ago • Derived from French word vinaigre: Sour wine

  4. 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

  5. Many, Many Kinds • White • Malt • Wine • Apple Cider • Fruit • Balsamic • Rice • Date

  6. White • Made from grain and water • Used also for cleaning

  7. Malt • Made from malting barley

  8. Wine • Made from red or white wine • Originated in Mediterranean and Germany • Best matured two years

  9. 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

  10. Rice • Made from fermented rice or rice wine • Originated in Asia

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