Download - International Vinegars
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INTERNATIONAL VINEGARS
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Vibrant, Vivacious, and Ethanol?• 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
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Any Alcoholic Beverage Will Turn To Vinegar
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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
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Many, Many Kinds• White• Malt• Wine• Apple Cider• Fruit• Balsamic• Rice• Date• White• Made from grain and water
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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
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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
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Originally available only to upper classes• Rice• Made from fermented rice or rice wine• Originated in Asia• Japanese and Chinese vinegars differ• Milder than Western vinegars
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