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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. Any Alcoholic Beverage W ill Turn To Vinegar.

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International Vinegars

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  1. International Vinegars

  2. 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

  3. Any Alcoholic Beverage Will Turn To Vinegar

  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 • White • Made from grain and water

  6. 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

  7. 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

  8. 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

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