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Where does vinegar come from or how it is made? Other - Food & Drink - 5 Answers - 2009-07-29 18:12:10 Best Answer Distilled apples...put through a process All Answers Answer 1 Distilled apples...put through a process 2009-07-29 18:15:53 Answer 2 Apples 2009-07-29 18:16:24 Answer 3 vinegar Vinegar is made from the oxidation by acetic acid bacteria 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 generally are 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 before adding air using a Venturi pump system or a turbine to promote oxygenation to obtain the fastest fermentation. In fast production processes, vinegar may be produced in a period ranging from 20 hours to three days. [edit] Malt A bottle of malt vinegar Malt vinegar is made by malting barley, causing the starch in the grain to turn to maltose. Then an ale is brewed from the maltose and allowed to turn into vinegar, which is then aged. It typically is light brown in color. [edit] Wine Sherry vinegar Wine vinegar is made from red or white wine and is the most commonly used vinegar in Mediterranean countries and Central Europe. 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. Wine vinegar tends to have a lower acidity than that of white or cider vinegars. There are more expensive wine vinegars that are made from individual varieties of wine, such as Champagne, Sherry, or pinot grigio. [edit] Apple cider Apple cider vinegar, otherwise known simply as cider vinegar, is made from cider or apple must and has a brownish-yellow color. It often is sold unfiltered and unpasteurized with the mother of vinegar present, as a natural product. It is very popular, partly due to alleged beneficial health and beauty properties. Due to its acidity, apple cider vinegar may be very harsh, even burning to the throat. If taken straight (as opposed to use in cooking), it can be diluted (e.g. with fruit juice or water) before drinking.[3] It is also sometimes sweetened with sugar or honey.[4] There have been reports of acid chemical burns of the throat in using the pill form.[5] [edit] 2009-07-29 18:18:49 Answer 4 Vinegar is an acid called acetic acid (CH3COOH). The FDA says that any vinegar produced for human consumption must be produced by microorganisms, i.e. the Acetobacter genus of bacteria converts ethanol (alcohol from wine, beer, etc.) into acetic acid. Acetic acid can also be produced from some other methods that any organic chemist would know...but it's not something that could be legally sold as vinegar. 2009-07-29 18:19:03 Answer 5 Depending on the type of vinegar apples, grapes or wine are allowed to ferment creating vinegar. You can even make your own vinegar at home and it will taste better than anything store bought. All you need is some leftover wine or champagne. 2009-07-29 18:20:59 |