Vinegar with the mother.jpg

Acetic Acid, CH3COOH

Apple cider vinegar[edit | edit source]

Apple cider vinegar, or cider vinegar, is a vinegar made from fermented apple juice, and used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys. It is made by crushing apples, then squeezing out the juice

Balsalmic vinegar[edit | edit source]

True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made with grape must (juice) that is simmered to make a concentrate, allowed to ferment, then, for a minimum of 12 years, matured in barrels of progressively decreasing size, made from different woods in order to impart different flavours. The result is dark, rich and syrupy and to be used very sparingly.

Distilled vinegar[edit | edit source]

Distilled vinegar, also known as virgin vinegar, is made from just about any type, for instance rice, malt, wine, fruit, balsamic, apple cider, kiwifruit, rice, coconut, palm, cane, raisin, date, beer, honey, kombucha and many others. As its name suggests, it is distilled from ethanol. ‘Distilled’ plainly means that the liquid component is separated from the base mixture. This produces a colorless solution with nearly 5% to 8% acetic acid in water, relatively weaker than white or spirit vinegar.

Malt vinegar[edit | edit source]

Malt vinegar is a vinegar made from malted grains of barley. It has a tart flavor and can help to enhance the flavors of other foods it is paired with. It is best known for topping fish and chips.

Rice wine vinegar[edit | edit source]

Rice wine vinegar, also known as rice vinegar, is a type of vinegar made from fermented rice. It is made by fermenting the starches and sugars in rice until they convert into alcohol and then eventually into acetic acid, which is responsible for vinegar’s acidic taste. Rice wine vinegar can be made with white rice, brown rice, or black rice. Rice vinegar is commonly used to add acidity to many Asian dishes, from Chinese stir-fry to Japanese sushi. It’s also used in pickling, and to make light, flavorful salad dressings, vinaigrettes, and dipping sauces, and can serve as part of a marinade. It is a staple condiment in Vietnamese, Korean, Japanese, and Chinese pantries.

Sherry vinegar[edit | edit source]

Sherry vinegar is a gourmet wine vinegar made from sherry. Both Sherry (the wine) and the vinegar have been produced in the southern Spain since well before the 16th century. To be called vinagre de Jerez, by law the Sherry Vinegar must undergo ageing in American oak for minimum of six months, can only be aged within the "sherry triangle" and must have a minimum of 7% acidity.

Wine vinegar[edit | edit source]

Wine vinegar is made from wine. The wine is fermented and oxidized into acid, and it has a light, fruity flavor. Stainless steel vats are used for the distilling process

See also[edit | edit source]

External links[edit | edit source]

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Authors Irene Delgado
License CC-BY-SA-3.0
Language English (en)
Related 0 subpages, 8 pages link here
Impact 375 page views
Created April 14, 2006 by Eric Blazek
Modified October 2, 2023 by Irene Delgado
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