International Vinegars Vibrant, Vivacious, and Ethanol?
Feb 24, 2016
International Vinegars
Vibrant, Vivacious, and Ethanol?
Japanese and Chinese vinegars differ Milder than Western vinegars Any alcoholic beverage will turn to vinegar
◦ Grapes◦ Dates◦ Rice◦ Apples◦ Coconut
About
Originated in England◦ Fish & Chips
First used 10,000 years ago Derived from French word vinaigre: Sour
wine
History
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
Fermentation Process
White Malt Wine Apple Cider Fruit Balsamic Rice Date
Many, Many Kinds
Made from grain and water Used also for cleaning
White
Made from malting barley
Malt
Made from red or white wine Originated in Mediterranean and Germany Best matured two years
Wine
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
Balsamic
Made from fermented rice or rice wine Originated in Asia
Rice