International Vinegars
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Transcript of International Vinegars
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International Vinegars
Vibrant, Vivacious, and Ethanol?
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Japanese and Chinese vinegars differ Milder than Western vinegars Any alcoholic beverage will turn to vinegar
◦ Grapes◦ Dates◦ Rice◦ Apples◦ Coconut
About
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Originated in England◦ Fish & Chips
First used 10,000 years ago Derived from French word vinaigre: Sour
wine
History
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Alcohol turns to acetic acid and oxidizes pH around 2.5-2.9 The longer the fermentation, the smoother
the vinegar◦ Time and bacteria create smooth vinegar
Fermentation Process
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White Malt Wine Apple Cider Fruit Balsamic Rice Date
Many, Many Kinds
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Made from grain and water Used also for cleaning
White
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Made from malting barley
Malt
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Made from red or white wine Originated in Mediterranean and Germany Best matured two years
Wine
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Made from concentrated juice or must of grapes◦ Must: grape juice before or during fermentation ◦ Musty: stale or moldy smelling
Originated in Italy Originally available only to upper classes
Balsamic
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Made from fermented rice or rice wine Originated in Asia
Rice