An Overview on the Biological Production of Vinegar

ˆ Cider vinegar is made from apples and is the most popular

vinegar used for cooking in the United States. It should contain

at least 1.6 grams of apple solids per 100ml of which more than

50% are reducing sugars, and at least 4 grams of acetic acid per

100 ml at 20°C.

ˆ Coconut vinegar isȱlowȱinȱacidity,ȱwithȱaȱmustyȱflavourȱandȱaȱ

unique aftertaste. It is used in many Thai dishes.

ˆ Distilled vinegar is harsh vinegar made from grains and is

usually colourless. It is best used only for pickling.

ˆ Malt vinegar is very popular in England. It is made from

fermentedȱ barleyȱ andȱ grainȱ mash,ȱ andȱ flavouredȱ withȱ woodsȱ

suchȱasȱbeechȱorȱbirch.ȱItȱhasȱaȱheartyȱflavourȱandȱisȱoftenȱservedȱ

withȱfishȱandȱchips.

ˆ Rice wine vinegar has been made by the Chinese for over 5,000

years. There are three kinds of rice wine vinegar: red (used as a

dip for foods and as a condiment in soups), white (used mostly

in sweet and sour dishes), and black (common in stir-fries and

dressings).

ˆ Sherry vinegar is aged under the full heat of the sun in wooden

barrelsȱandȱhasȱaȱnutty-sweetȱtaste.

ˆ Spirit vinegar is made by acetic fermentation of dilute ethyl

alcohol. It should contain at least 4 grams of acetic acid per 100ml

at 20°C. It may be coloured with caramel. This vinegar is also

called “ grain vinegar ” or “ distilledvinegar ”.

ˆ White vinegar is made from the distilled vinegar. The term

“distilled” is misleading, because the vinegar is not distilled, but

it is made from alcohol which is distilled.

ˆ Wine vinegar or Grape vinegar made from grapes by acetic

fermentation is called “wine vinegar” or “grape vinegar”. It can

be made from white, red, or rose, wine. These vinegars make

the best salad dressings. It should contain at least one gram of

grape solids, 0.13 gram of grape ash and 4 grams of acetic acid

per 100ml at 20°C.

Vinegar quality

Theȱvinegarȱqualitiesȱdependȱonȱprocessȱconditionsȱincludingȱacetificationȱ

speed.ȱ Theȱ rateȱ ofȱ fermentationȱ influencesȱ theȱ sensoryȱ propertiesȱ ofȱ

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