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International Vinegars

Vinegars, vibrant and vivacious, have a history spanning 10,000 years, derived from the French word 'vinaigre,' meaning sour wine. Any alcoholic beverage—be it grapes, dates, rice, apples, or coconut—can ferment into vinegar. The process involves alcohol converting to acetic acid, with a pH around 2.5-2.9, leading to smoother flavors over time. Different types include white, malt, wine, apple cider, fruit, balsamic, and rice vinegar, each with unique origins and culinary uses. Explore these diverse vinegars, their fermentation processes, and applications in cooking and cleaning.

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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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