1 / 10

The Global Journey of Vinegars: From Tradition to Taste

Explore the vibrant world of vinegars, a staple in global cuisine, from Japanese and Chinese varieties to Western selections. Discover the history of vinegar, originating in England over 10,000 years ago, and learn about its fermentation process, turning alcohol into acetic acid. With a pH between 2.5 and 2.9, vinegar comes in many forms, including white, malt, wine, apple cider, balsamic, rice, and date vinegars. Each type offers unique flavors and uses, reflecting regional traditions and applications.

gratia
Télécharger la présentation

The Global Journey of Vinegars: From Tradition to Taste

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. International Vinegars Vibrant, Vivacious, and Ethanol?

  2. About • Japanese and Chinese vinegars differ • Milder than Western vinegars • Any alcoholic beverage will turn to vinegar • Grapes • Dates • Rice • Apples • Coconut

  3. History • Originated in England • Fish & Chips • First used 10,000 years ago • Derived from French word vinaigre: Sour wine

  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

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

  7. Malt • Made from malting barley

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

  9. 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

  10. Rice • Made from fermented rice or rice wine • Originated in Asia

More Related