Vinegar is a sour liquid produced by fermenting a dilute alcoholic liquid or dilute distilled alcohol with acetic acid bacteria. Although any liquid that is fermentable can be converted to vinegar, those most commonly used are apple cider, and the distilled alcohol from grains and wines. The first vinegars undoubtedly were wines that had acetified naturally. In fact, the word vinegar comes from the French words vin (wine) and aigre (sour).
In early times, vinegar was used primarily as a preservative, a beverage, or as a medicine. Vinegar plus a salt brine was essential for preserving foods for use throughout the year. A small amount of vinegar mixed with water was used as a thirst quencher, especially for long trips during which a minimum of bulk could be transported. Many early physicians prescribed vinegar to heal wounds and to prevent scurvy.
How Vinegar is Produced
Although many theories as to the formation of vinegar were presented over the years, Louis Pasteur was the first person to recognize that vinegar was a direct result of the action of certain bacteria in liquid. In the presence of sufficient oxygen, acetic acid bacteria change the alcohol to acetic acid and water. The remaining elements in the liquid give each vinegar its distinctive color, taste, and aroma.
Prior to modern commercial production, vinegar was made in every kitchen. The fermenting process was perpetuated by using "mother of vinegar," a growth of acetic acid bacteria that forms on the surface of an acetic-fermenting liquid. Housewives would save this layer from one bottle of vinegar and add it to the next batch.
Today, vinegar manufacturers do essentially the same thing to generate new batches of vinegar. Large tanks of liquid are inoculated with acetic acid bacteria. Air bubbles are pumped into the mash to supply the needed oxygen and to accelerate the fermentation. Once the liquid has reached the right acidic level, the vinegar is pasteurized to retard any further "mother of vinegar" film foundation. Thus, vinegar purchased in the supermarket rarely forms a "mother of vinegar."
Types of Vinegar
There are three principal types of vinegar: cider, distilled, and wine. A fourth type, flavored vinegar, can be made from any of the three preceding liquids. Malt vinegar is a fifth type that is gaining in popularity.
Cider vinegar, the most popular form of vinegar, is made by fermenting apple cider. It has an acetic acid content of from five to six percent. (Sometimes this acid
level is referred to as grain. The grain is ten times the percent acetic acid. Thus, cider vinegar ranges from 50 to 60 grain.) Cider vinegar has a golden color and a flavor reminiscent of apples.
Distilled vinegar, also known as white vinegar, is made by fermenting a dilute solution of alcohol that has been distilled from a grain mash. The acidity ranges from 5 to 12 percent. Distilled vinegar is colorless and, because of distillation, does not carry the grain's flavor.
Wine vinegar may be made from red, rose, or white wine. It contains five to six percent acetic acid. The color and flavor are determined by the wine used.
Flavored vinegar is so-named because the basic vinegar is flavored with one or more herbs. Popular seasonings include garlic, tarragon, and basil.
Malt vinegar is brewed from barley malt and aged as is fine wine. It has a rich, russet color and a distinctive, aromatic flavor. This is the vinegar commonly served with the English fish and chips.
How to Use
Vinegar is used in many different foods to add a tingling, sharp flavor or to act as a preservative. Vinegar's flavor bonus is the key to a myriad of salads and salad dressings, marinades, and sauces. It also acts as a preservative for relishes and pickled foods.
By using different vinegars, it is easy to give recipes flavor variation. Cider vinegar can be used in almost any recipe calling for vinegar except where the color of the food will be adversely affected. In these cases, such as for light fruits and vegetables, pickles, relishes, and salads, distilled white vinegar is usually recommended instead of cider vinegar.
Wine and flavored vinegars produce a delightful flavor change in salad dressings, marinades, and relishes. To make your own flavored vinegar, add some snipped fresh herbs, crushed dried herbs, or chopped vegetables to cider, distilled, or wine vinegar. Let the vinegar stand in a sealed container until the potency you desire, then strain.
