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| For an excellent website on complete Vinegar information please visit the following: http://www.versatilevinegar.org/ |
| What is Vinegar? |
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 It is intriguing to think that in today’s computerized, sophisticated world, we’re still using one product which was discovered - quite by chance - more than 10,000 years ago.
Vinegar. Simplicity itself (though its manufacture today is anything but.) The French said it succinctly: vinaigre - meaning sour wine. That is its origin, the discovery that a cask of wine gone past its time had turned to a wonderful new product. Through the centuries vinegar has been produced from many other materials including molasses, sorghum, fruits, berries, melons, coconut, honey, beer, maple syrup, potatoes, beets, malt, grains and whey. But the principle remains unchanged - fermentation of natural sugars to alcohol and then secondary fermentation to vinegar. |
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| The ancients were quick to find the remarkable versatility of vinegar. The Babylonians used it as a preservative and as a condiment and it was they who began flavoring it with herbs. Roman legionnaires used it as a beverage. Cleopatra demonstrated its solvent property by dissolving precious pearls in it to win a wager that she could consume a fortune in a single meal. Hippocrates extolled its medicinal qualities and, indeed, it was probably one of our earliest remedies. Biblical references show how it was much used for its soothing and healing properties. And when Hannibal crossed the Alps, it was vinegar which helped pave the way. Obstructive boulders were heated and doused with vinegar, which cracked and crumbled them. |
| As recently as World War I, vinegar was being used to treat wounds. And today it is recommended for treatment of rashes, bites and other minor ailments when camping. |
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| How is Vinegar Made? |
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Vinegar is made
by two distinct biochemical processes, both the result of the action of microorganisms.
The first process is brought about by the action of yeasts, which change natural sugars to
alcohol under controlled conditions. This is called the alcoholic fermentation. The second
process results from the action of a group of bacteria ( “Acetobacter”
) upon the alcohol portion, converting it to acid. This is the acetic, or acid
fermentation that forms vinegar. Proper
bacterial cultures are important; timing is important; and fermentation should be
carefully controlled. |
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| Vinegar can be made from any fruit, or from
any material containing sugar. The following recognized varieties of vinegar are
classified according to material from which they are made and method of manufacturing:
Vinegar made from the two-fold fermentation of the juices of various fruits. Apple juice
is most commonly used, but other notable fruits, such as grapes, peaches and berries are
very satisfactory. Labels will describe starting materials, such as “apple cider
vinegar,” or “wine vinegar” or "rice wine vinegar.” |
- Malt vinegar, made by the two-fold
fermentation of barley malt or other cereals where starch has been converted to maltose.
- Sugar vinegar, made by the two-fold
fermentation of solutions of sugar syrup or molasses.
- Spirit or distilled vinegar, made by the
acetic fermentation of dilute distilled alcohol.
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| If you attempt to make vinegar at home, we
are sure you’ll develop an appreciation for the difficulty of this ancient art: Be
careful! While homemade vinegar can be good for dressing salads and general
purpose usage, its acidity may not be adequate for safe use in pickling and canning. Unless
you are certain the acidity is at least four percent, don’t pickle or can with it. |
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| What is “Mother”? |
| “Mother” of vinegar will
naturally occur in vinegar products as the result of the vinegar bacteria itself. Mother is actually cellulose (a natural carbohydrate which is the fiber in foods like celery and
lettuce) produced by the harmless vinegar bacteria. Today, most
manufacturers pasteurize their product before bottling to prevent these bacteria from
forming mother while sitting on the grocery store shelf. |
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| After opening, you may notice mother
beginning to form. Vinegar containing mother is not harmful or spoiled. Just remove the
sustance by filtering and continue to enjoy the product. |
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| How long does vinegar last? |
| The Vinegar Institute conducted studies to
find out. It confirmed that its shelf life is almost indefinite. Because of its acid
nature, vinegar is self-preserving and does not need refrigeration. White vinegar will
remain virtually unchanged over an extended period of time. And, while some changes can be
observed in other types of vinegars, such as color changes or the development of a haze or
sediment, this is only an aesthetic change. The product can still be used with confidence. |
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