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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. Fermentation Process. Alcohol turns to acetic acid and oxidizes

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International Vinegars

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  1. International Vinegars Vibrant, Vivacious, and Ethanol?

  2. 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

  3. 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

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

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

  6. Malt • Made from malting barley • Originated in England • Fish & Chips

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

  8. 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

  9. Rice • Made from fermented rice or rice wine • Originated in Asia • Japanese and Chinese vinegars differ • Milder than Western vinegars

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