Types Of Vinegar

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

In our country, vinegar is our favorite sour liquid for flavoring soups and salads, and in the preparation of various pickles. Behind the constant and unobtrusive presence in the menu lies a long history and a huge variety of flavors, colors and aromas.

The appearance of vinegar is determined by the wine, its actual predecessor. The transformation of wine into vinegar is simple - the molecules of ethyl alcohol are oxidized and thus, joining an oxygen atom, are converted into acetic acid. The process can take place on its own, but through the intervention of acetic acid bacteria and their enzymes it is accelerated many times over.

However, wine is not the only raw material by which we can obtain vinegar. Virtually any liquid containing even a minimal alcohol content is capable of undergoing acetic acid fermentation. Therefore, there are also exotic varieties of vinegar, such as pineapple or banana, produced in some tropical countries.

The variety of vinegar types is determined by the contained vitamins, minerals and numerous and diverse components inherent in the starting product. They determine the different aromatic characteristics of vinegar.

The main types of vinegar are

Wine vinegar

Known to every household, there is no home in which you can not find it. It is produced from mixed white and red table wines, mostly by the method of rapid fermentation.

Balsamic vinegar

This sour vinegar is a symbol of Italian cuisine. In fact, the definition of sour is wrong, as in many cases the sweet taste is predominant. The liquid is dark brown and is a mixture of wine vinegar concentrated by heating grape juice, caramel colorant (E150d) and sulfur dioxide (E220), which prevents spoilage of the product - a method used in many wines.

The best balsamic vinegar, which has been produced for hundreds of years in Modena, Italy, has been aged in special barrels for decades and contains no preservatives or dyes. 1 g of this vinegar costs almost as much as 1 g of gold.

Apple vinegar

The original technology for its production requires alcoholic fermentation of apple juice, followed by acetic acid fermentation. It is widespread, mainly due to its attributed slimming properties. That is why, however, it is often falsified. In rare cases, what appears to be apple cider vinegar is acetic acid dissolved in water with added colorants.

Rice vinegar

Popular mostly in the far east, this liquid is made from rice. In Japan, rice vinegar is colorless or pale yellow and is mixed with sake and sugar. In China, on the other hand, rice vinegar has a dark brown color because it is made from rice with black husks.

Raspberry vinegar

This extremely fragrant liquid is great in marinades for different types of meat. It is prepared by adding small raspberries to 1 liter of apple cider vinegar after boiling.

To diversify the market, many manufacturers add vinegar flavors - fresh and dry spices. Tarragon, for example, is often used for this purpose, as white wine vinegar, reduced along with it, is a mandatory ingredient in one of the classic sauces - Bearnaise sauce.

In the Arab world, vinegar is made from dates, in India - from coconuts and palm wine, and in Northern Europe, vinegar is made from barley malt and beer. Different people - different types of vinegar.