F101A
By:- Santosh Kumar
KM 2002-04

Vinegar word is derived from a vin aigre, which literally means sour wine. It is a by
product of the wine making
History
The discovery of the sour wine was a tasty condiment to be used with food must have
been nearly one as the Greeks and the Romans had a special vinegar vessel for their
table to use with food in which the bread was dipped.
In the 13th century the vinegar vendors used to sell the vinegars in barrels rolled on to
the streets .In 1394 the vinegar merchants made a corporation to sell the vinegars. In
that time they also used to have flavored with garlic and mustard. In 1540 Henri 4th, the
profession of the vinegar and mustard to be recognized as a regular profession in towns
and the suburbs which resulted in the perfection of the way of production methods
In 1862 Lewis Pasteur discovered the yeast aceto bacter, which converts the alcohol in
to vinegar i.e., acetic acid in contact with the air.

Vinegar develops through a completely normal process is involving two fermentations
the alcoholic and the acetic. The first occurs when the yeast in the air turns the sugars
into alcohol and the second happens when the alcohol is turned into acetic acid thus
called as vinegar, the yeast cells multiply and develop the acid and they tend to rise to
the surface of the vinegar as the raft, and is called the mother of the vinegars this
operation takes place at a temperature of 20-30c(68-86f). Now days all the other sour
liquids are termed as vinegars

They are manufactured in the olden days as they used to pour
wine red/white in a barrel in which there was some amount of
vinegar from the previous batch then they are stained to take out
any kind of residue. The colour of the vinegar is dependent on type
of the wine used i.e. red vinegars from red wine and white from white wine

The quality of the vinegars are dependent on the quality of the wine or the alcohol used to make it and the alcoholic percentage of the alcohol 6% and above by law in the case of the wine vinegars and 4% in case of the other vinegars

This is type of vinegar making which requires a lot of skill, this kind of vinegar is
full bodied and made from sherry wine. It can be flavoured with tarragon basil garlic,
shallot, lemon, and raspberry.

This kind of vinegar is obtained by fermentation of the malt beer and they are acidified
to make the malt vinegars they are used for pickling walnuts and they used in the
famous Worcestershire sauce

Obtained from the apple wine and then it is converted into acetic acid
In the usual way .it is used great deal in the cooking process and also makes an
excellent substitute of the rice wine vinegars in Chinese and Japanese cooking. It also
makes good salad dressing.

Although the vinegar can be distilled, malt vinegars are usually used distilled vinegars
are colourless and very strong simply because the distillation process has increased the
percentage of acetic acid which they contain. They are used for pickling, because of
their strength they are also used commercially

Chinese vinegars can be red
white or black these is
also a

Japanese variety called Su,
although different ones
are used

in different recipes as a
general rule the white
is most used,

Especially as a flavouring in different soups, and in sweet and sour

soups, Cider or wine
vinegars are the best
substitute

Produced in 24 hrs and
brewed with beech wood
sharing
which gives a pungent un-
perfumed product.

Italian red wine vinegar,
which tastes sweet, best of
these
vinegars come from the
Modena region of Italy they
are
aged in the oak casks for at
least of 12 years, vinegar
aged
more than20 years are
known as Stravecchio.
Culinary
uses are, Good balsamic
vinegar can be used to
make
dressing or finish delicate