Where does Vinegar Come From?!
Dear Diana:
The word "vinegar" derives from the French vin aigre, meaning "sour wine." That tells you a lot about the origins of vinegar itself. The tart liquid was probably first created by accident when wine went bad or when fruit juice was left out long enough to ferment into alcohol and then ferment again into vinegar.
People have made and used vinegar for about 10,000 years. The ancient Babylonians, Egyptians, and Romans used it as a flavoring, medicine, and preservative for foods. Before refrigeration, pickling in vinegar was an important way to keep vegetables from spoiling.
Vinegar can be made from most any sweet or starchy material, such as juices of fruits, vegetables, and grains. A little warmth and the right bacteria will turn sugars and alcohol into acetic acid, the main component of vinegar. Like a fine wine, vinegar can be aged to produce more complex flavors.
Different ingredients and brewing processes are used to create various types of vinegar. Balsamic vinegar, the favorite of foodies, is traditionally made from the sweet, white Trebbiano grapes grown in Modena, Italy. The grapes are crushed, filtered, boiled, cooled, filtered again, and poured into casks to age for 12 to 25 years. This results in a very fine and expensive condiment used sparingly and sometimes drunk as an aperitif.
In Asia, rice vinegar is very common. The grain is ground, steamed, and fermented for many months in clay pots. The process creates a mellow, fragrant vinegar used to season sushi rice and in other dishes.
Answers: got this from a site read it. u read my mind too. the other day i was wondering about where vinegar came from. great question.
Dear Diana:
The word "vinegar" derives from the French vin aigre, meaning "sour wine." That tells you a lot about the origins of vinegar itself. The tart liquid was probably first created by accident when wine went bad or when fruit juice was left out long enough to ferment into alcohol and then ferment again into vinegar.
People have made and used vinegar for about 10,000 years. The ancient Babylonians, Egyptians, and Romans used it as a flavoring, medicine, and preservative for foods. Before refrigeration, pickling in vinegar was an important way to keep vegetables from spoiling.
Vinegar can be made from most any sweet or starchy material, such as juices of fruits, vegetables, and grains. A little warmth and the right bacteria will turn sugars and alcohol into acetic acid, the main component of vinegar. Like a fine wine, vinegar can be aged to produce more complex flavors.
Different ingredients and brewing processes are used to create various types of vinegar. Balsamic vinegar, the favorite of foodies, is traditionally made from the sweet, white Trebbiano grapes grown in Modena, Italy. The grapes are crushed, filtered, boiled, cooled, filtered again, and poured into casks to age for 12 to 25 years. This results in a very fine and expensive condiment used sparingly and sometimes drunk as an aperitif.
In Asia, rice vinegar is very common. The grain is ground, steamed, and fermented for many months in clay pots. The process creates a mellow, fragrant vinegar used to season sushi rice and in other dishes.
it depends on what kidn of vinegar, but they all are basically just acid from either wheats or apples or anything like that, just highly deluted with water its only 5% or 7% acid
Good question =)
Vinegar can be made from almost anything which contains sugar or starch. It is made from many different things; fruits, grains, roots even wood.
Vinegar is result of re-fermenting alcohol. In wine, for example the grapes are innoculated with yeast to change the sugar into acohol. If left in nature the next step is for microbes to metabolize (eat) the alcohol and the by-product is acid (vinegar).
Very good question my friend and the answer isn't always so simple. What kind of vinegar in specific. Basically - vinegar is just acid from either wheat or apple or anything like that. It is then highly deluted with water so only 5% or 7% of it is acid.
In Asia, rice vinegar is very common. The grain is ground, steamed, and fermented for many months in clay pots. The process creates a mellow, fragrant vinegar used to season sushi rice and in other dishes.
Hope that helps - Rock the Vote not Heavy Metal
it comes from grapes.