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International Vinegars

Explore the fascinating history of vinegars, a staple in countless cuisines around the world. First used 10,000 years ago, vinegar derives its name from the French word "vinaigre," meaning sour wine. Made from various alcoholic beverages such as grapes, dates, rice, and apples, the fermentation process creates acetic acid, resulting in a pH of around 2.5-2.9. Different types like white, malt, wine, balsamic, and rice vinegar offer unique flavors and uses in cooking and cleaning. Discover the origins and distinct qualities of these vibrant vinegars.

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International Vinegars

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  1. Vivacious and Ethanol? International Vinegars Vibrant

  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

  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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