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
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
ˆ Sherry vinegar is aged under the full heat of the sun in wooden
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
speed.ȱ Theȱ rateȱ ofȱ fermentationȱ influencesȱ theȱ sensoryȱ propertiesȱ ofȱ