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Vinegar is a liquid produced by the fermentation of alcohol into acetic acid and other fermentation by-products. The acetic acid concentration ranges typically from 4 to 8 percent by volume for table vinegar (typically 5%) and higher concentrations for pickling (up to 18%) although in some countries the minimum strength may be less. Natural vinegars also contain smaller amounts of tartaric acid, citric acid, and other acids. It has been used since ancient times, and is an important element in Western and European, Asian, and other traditional cuisines of the world. The pH of vinegar is typically in the range 2- 3.5 while commercially available vinegar is usually about 2.4 but the pH level will vary depending on the concentration of acetic acid. The word "vinegar" derives from the Old French vin aigre, meaning "sour wine." Louis Pasteur showed in 1864 that vinegar results from a natural fermentation process. Production Vinegar is made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods are generally used with traditional vinegars and fermentation proceeds slowly over the course of weeks or months. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria and soluble cellulose, known as the mother of vinegar. Fast methods add mother of vinegar (i.e bacterial culture) to the source liquid and then add air using a venturi pump system or a turbine to promote oxygenisation to give the fastest fermentation. In fast production processes, vinegar may be produced in a period ranging between 20 hours and three days. Vinegar eels (Turbatrix aceti), a form of nematode, may occur in some forms of vinegar. These feed on the mother and occur in naturally fermenting vinegar ]. Most manufacturers and pasteurize their product before bottling to prevent these organisms from forming. White So-called "white vinegar" (actually transparent in appearance) can be made by oxidizing a distilled alcohol. Alternatively, it may be nothing more than a solution of acetic acid in water. Most commercial white vinegars are 5% acetic acid solutions. They are made from grain (often maize) and water. White vinegar is used for culinary as well as cleaning purposes. Malt Malt vinegar is made by malting barley, causing the starch in the grain to turn to maltose. An ale is then brewed from the maltose and allowed to turn into vinegar, which is then aged. It is typically light brown in color. A cheaper alternative, called "non-brewed condiment," is a solution of 4-8% acetic acid colored with caramel. There is also around 1-3% citric acid present. Non-brewed condiment is more popular in the North of England, and gained popularity with the rise of the Temperance Societies. The non-alcoholic nature of non-brewed condiment therefore makes it popular for individuals whose cultural or religious beliefs forbid them from drinking alcohol. Wine Wine vinegar is made from red or white wine, and is the most commonly used vinegar in Mediterranean countries and Germany. As with wine, there is a considerable range in quality. Better quality wine vinegars are matured in wood for up to two years and exhibit a complex, mellow flavor. There are more expensive wine vinegars made from individual varieties of wine, such as Champagne, sherry, or pinot grigio. Apple cider Apple cider vinegar, sometimes known simply as cider vinegar, is made from cider or apple must, and is often sold unfiltered, with a brownish-yellow color; it often contains mother of vinegar. It is currently very popular, partly due to its alleged beneficial health and beauty properties (see below). Fruit Fruit vinegars are made from fruit wines without any additional flavouring. Common flavors of fruit vinegar include black currant, raspberry, quince, and tomato. Typically, the flavors of the original fruits remain tasteable in the final vinegar. Most such vinegars are produced in Europe, where there is a growing market for high price vinegars made solely from specific fruits (as opposed to non-fruit vinegars which are infused with fruits or fruit flavors. Persimmon vinegar is popular in South Korea, and jujube vinegar is produced in China.* Umeboshi vinegar, a salty, sour liquid that is a by-product of umeboshi (pickled ume) production, is produced in Japan but is technically not a true vinegar. Balsamic Balsamic vinegar is an aromatic, aged type of vinegar traditionally manufactured in Modena, Italy, from the concentrated juice, or must, of white grapes (typically of the Trebbiano variety). It is very dark brown in color and its flavor is rich, sweet, and complex, with the finest grades being the end product of years of aging in a successive number of casks made of various types of wood (including oak, mulberry, chestnut, cherry, juniper, ash, and acacia). Originally an artisanal product available only to the Italian upper classes, balsamic vinegar became widely known and available around the world in the late 20th century. True balsamic is aged between 3 - 12 years and even older and is expensive. The commercial balsamic sold in supermarkets is typically made with red wine vinegar or concentrated grape juice mixed with a strong vinegar which is laced with caramel and sugar. However produced, balsamic needs to be made from a grape product. Balsamic has a high acid level, but the sweetness covers the tart flavor, making it very mellow. Rice Rice vinegar is most popular in the cuisines of East and Southeast Asia. It is available in white (actually light yellow), red, and black variants. The Japanese prefer a light and more delicate rice vinegar for the preparation of sushi rice. Red rice vinegar is traditionally colored with red yeast rice, although some Chinese brands use artificial food coloring instead.* Black rice vinegar is most popular in China, although it is also produced in Japan (see East Asian black, below).* It may be used as a substitute for balsamic vinegar, although its dark color and the fact that it is aged may be the only similarity between the two products. Some varieties of rice vinegar are sweetened or otherwise seasoned with spices or other added flavorings. Coconut Coconut vinegar, made from the sap, or "toddy," of the coconut palm, is used extensively in Southeast Asian cuisine (particularly in the Philippines, a major producer of the product), as well as in some cuisines of India. A cloudy white liquid, it has a particularly sharp, acidic taste with a slightly yeasty note. Cane Cane vinegar, made from sugar cane juice, is most popular in the Ilocos Region of the northern Philippines (where it is called sukang iloko), although it is also produced in France and the United States. It ranges from dark yellow to golden brown in color and has a mellow flavor, similar in some respects to rice vinegar, though with a somewhat "fresher" taste. Contrary to expectation, it is not sweeter than other vinegars, containing no residual sugar. Raisin Vinegar made from raisins is used in cuisines of the Middle East, and is produced in Turkey. It is cloudy and medium brown in color, with a mild flavor.** Date Vinegar made from dates is a traditional product of the Middle East.* Beer Vinegar made from beer is produced in Germany, Austria, and the Netherlands. Although its flavor depends on the particular type of beer from which it is made, it is often described as having a malty taste. That produced in Bavaria is a light golden color, with a very sharp and not overly complex flavor.* Honey Vinegar made from honey is rare, though commercially available honey vinegars are produced in Italy and France. East Asian black Chinese black vinegar is an aged product made from rice, wheat, millet, or sorghum, or a combination thereof. It has an inky black color and a complex, malty flavor.* There is no fixed recipe and thus some Chinese black vinegars may contain added sugar, spices, or caramel color. The most popular variety, Chinkiang vinegar, originated in the city of Zhenjiang, in the eastern coastal province of Jiangsu, China*, and is also produced in Tianjin and Hong Kong. A somewhat lighter form of black vinegar, made from rice, is also produced in Japan, where it is called kurozu. Since 2004 it has been marketed as a healthful drink; its manufacturers claim that it contains high concentrations of amino acids.*** Flavored vinegars Popular fruit-flavored vinegars include those infused with whole raspberries, blueberries, or figs (or else from flavorings derived from these fruits). Some of the more exotic fruit-flavored vinegars include blood orange and pear. Herb vinegars are flavored with herbs, most commonly Mediterranean herbs such as thyme or oregano. Such vinegars can be prepared at home by adding sprigs of fresh or dried herbs to store-bought vinegar; generally a light-colored, mild tasting vinegar such as that made from white wine is used for this purpose. Sweetened vinegar is of Cantonese origin and is made from rice wine, sugar and herbs including ginger, cloves and other spices. Culinary uses Vinegar is commonly used in food preparation, particularly in pickling processes, vinaigrettes, and other salad dressings. It is an ingredient in sauces such as mustard, ketchup, and mayonnaise. Vinegar is an essential component of chutneys. It is often used as a condiment. Marinades often contain vinegar. Medicinal uses Many remedies and treatments have been ascribed to vinegar over the millenia and in many different cultures but few have been verifiable using controlled medical trials and several that are effective to some extent have signifcant risks and side effects. In most cases, alternative treatments are more effective and less risky. Nevertheless, there is verifiable evidence that vinegar is effective for certain conditions. Blood glucose control and diabetic management Small amounts of vinegar (approx. 20 mls or two tablespoons of domestic vinegar) added to food, or taken along with a meal, has been shown by a number of medical trials to reduce the glycemic index of carbohydrate food in both healthy and diabetic recipients. This has been also been expressed as lower glycemic index ratings for food thus treated of involving a reduced GI in the region of 30%. Diet control Multiple trials indicate that taking vinegar with food increases satiety (the feeling of fullness) and so reduces the amount of food consumed. Even a single application of vinegar can lead to reduced food intake for a whole day. Treatment for jellyfish stings Applying vinegar to jellyfish stings deactivates the nematocysts. However, placing the affected areas into hot-water is a more effective treatment because the venom is deactivated by heat. Traditional and anecdotal treatments Veterinary treatment Vinegar along with hydrogen peroxide (H2O2) is used in the livestock industry to kill bacteria and viruses before refrigeration storage. A chemical mixture of peracetic acid is formed when acetic acid is mixed with hydrogen peroxide. It is being used in some Asian countries by aerosol sprays for control of pneumonia. A mixture of five-percent acetic acid and three-percent hydrogen peroxide is commonly used. Cleaning Vinegar can be a potent, inexpensive and environment-friendly cleaning agent. White vinegar is generally recommended when vinegar is being used as a cleaning fluid. Do not use vinegar on plated surfaces as it may damage the plating. As a herbicide Vinegar can be used as a herbicide as shown by scientific trials reported by the US Dept of Agriculture in 2002 . Vinegar made from natural products classifies as organic and so there is interest in it being used on farms/orchards/gardens certified as organic. The trials showed that a number of common weeds could be effectively controlled using vinegar with 5% to 20% acetic acid. The lower concentration is less effective. A crop of corn can be sprayed with vinegar at 20% strength without causing harm to that crop and so it can be used to help keep a corn crop clear of weeds. Acetic acid is not absorbed into root systems and so vinegar will kill top growth but perennials will reshoot . Commercial vinegar available to consumers for household use does not exceed 5% and solutions above 10% need careful handling since they are corrosive and damaging to skin. Stronger solutions (i.e. greater than 5%) that are labeled for use as herbicides are available from some retailers . Miscellaneous See also | |||||||
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