vinegar
vinegar A 4% solution of acetic acid; the product of two fermentations, first with yeast to convert sugars into alcohol, then this liquor, called gyle (6–9% alcohol), is fermented with Acetobacter spp. to form acetic acid.
In most countries vinegar is made from grape juice (wine vinegar; may be from red, white, or rosé wine).
Malt vinegar is made from malted barley and may be distilled to a colourless liquid. Cider vinegar (simply known as vinegar in the USA) is made from apple juice; vinegars may be flavoured with a variety of herbs. Non‐brewed condiment (once called non‐brewed vinegar) is a solution of acetic acid, 4–8%, coloured with caramel. Balsamic vinegar is made from grape juice that has been concentrated over a low flame and fermented slowly in a series of wooden barrels; made only around Modena, Italy.
In most countries vinegar is made from grape juice (wine vinegar; may be from red, white, or rosé wine).
Malt vinegar is made from malted barley and may be distilled to a colourless liquid. Cider vinegar (simply known as vinegar in the USA) is made from apple juice; vinegars may be flavoured with a variety of herbs. Non‐brewed condiment (once called non‐brewed vinegar) is a solution of acetic acid, 4–8%, coloured with caramel. Balsamic vinegar is made from grape juice that has been concentrated over a low flame and fermented slowly in a series of wooden barrels; made only around Modena, Italy.
More From encyclopedia.com
NEARBY TERMS
vinegar