Transcript M-2x

International Vinegars
Vibrant, Vivacious, and Vital
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
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
Many, Many Kinds
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White
Malt
Wine
Apple Cider
Fruit
Balsamic
Rice
Date
White
• Made from grain and water
• 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
• 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
Rice
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Made from fermented rice or rice wine
Originated in Asia
Japanese and Chinese vinegars differ
Milder than Western vinegars