What is a vinegar of red wine?

red wine vinegar is made of virtually any diversity of red wine. Many of the more expensive versions are made of specific types of wine, such as Merlot or Pinot Noir, although most of the vinegar available for sale are made of wine mixtures that may not be so attractive to drink. Vintners often started the remaining and drain wine aside for the production of Octa as a way to make it useful, and people usually buy vinegar more for its general taste than for the nuanced taste, which is often known. In the form of vinegar, red wine is highly acetic, practically without calories and completely non -alcoholic. The chefs use it to add taste and thong to salad dressings, sauces and marinades and can also be used for pickling and canning.

popularity in cooking

4 red versions are used in different ways, but are perhaps the most popular in Viniigrette in the style of salads and marinads for meat and vegetables. The vinegar has a distinctive "zip" and a case that can cause the taste of many different meals.

Oct red wine can also act as a breaking agent that retains food and at the same time increases their overall taste. For example, the vegetables, which are selected in contrast to the standard white vinegar, will have a much more pronounced taste and the meat preserved in this way often has a deeper and richer taste. Chefs can also use Oct to tast the pelvis when frying or baking food at a high temperature. The heat causes fats to hold on the bottom of the pan and baking pan and add splashing vinegar or other liquid can be a good way to prevent burn.

Most people use spices for salty food, but more adventurous chefs sometimes also use it in desserts to balance sweets of pastries and other conf.frection. It can be drizzled at the top of almost anything or cook into a more concentrated reduction that people can use as slices of fruit, ice cream and more.

healing andhealthy use

red wine vinegar can also have a number of health qualities. In ancient cultures, the medical authorities often prescribed liquid for digestion and used it as a volley for wounds and as medicines for many disorders or blood conditions. Modern experts usually do not bind vinegar, saying these properties of "treatment", but most agree that in many cases they can promote good health. For example, it is a well -known antioxidant and has a very low cholesterol content. In fact, most versions are able to also reduce also human -blood cholesterol, thanks to flavanoids, naturally occurring chemicals that scientists believe can support health and wellness.

How is it produced

Creating a vinegar of red wine is usually very easy and many people believe, the first examples were actually made by accident. In most cases, red wine turns to vinegar separately if it is exposed to oxygen. Leaving a bottle open long enough will be producedVAT of the basic version, although most manufacturers use a more efficient process that gets more consistent and controlled results.

When the wine comes into contact with oxygen in the air, alcohol molecules ferment and turn into acetic acid. It takes a lot of time, so experts of chefs and wine, who leave the bottle tired on the counter for a week for about a week, usually do not have to worry. Fermentation is generally slow and often takes at least a month to start. The final result is a red liquid that looks like wine, but due to the conversion of alcohol into acid tastes very acidic or bitter.

The fermentation process

fermentation is a natural process that occurs when bacteria in the air interact with the energy source, in this case sugars found in alcohol. No Air contains many different microscopic bacteria, including acetic acid bacteria. When these bacteria come into contact with alcohol, they eat and spend natural sugars and convert them into an acidlinu. In this way, the wine vinegar contains virtually no calories-no sugar-and as well as non-alcoholic.

Commercial manufacturers usually do not want to wait for fermentation in themselves, and, as a result, have come up with several different ways to streamline and speed up the process. One option is to add concentrated bacteria of acetic acid; Another introduction of wine into the barrel or VAT with controlled oxygen flow is another. Manufacturers will sometimes also agitate or constantly mix the wine to be fermented, which accelerates oxygenation.

Maintaining things that are controlled usually lead to more consistent and predictable results that people in the area of ​​Octa sales often consider desirable. It is important that a certain brand has no more than a less product from place to place and year by year, and the main distributors usually have to be able to consistently produce a certain volume. Quickly fermentation of large amounts of wine is one of the best ways to predict in advance, whenThings will happen and how much will be available.

Importance of aging

red wine vinegar is like red wine in that it is usually better, the longer it ages. Aging makes it possible to develop different flavors and can improve the overall taste, making it softer and less acidic. Many manufacturers age the vinegar in oak barrels, although it can also be stored in metal, glass or even plastic. Some people add things like spices or herbs to improve acetic taste, but not always. Much depends on the manufacturer and also how the product is intended for use. The vinegar designed to be a versatile accessory of cooking, usually does not age with great care, while a bottle made by a "designer" of a wine label may require a little more care.

durability of durability

In most cases, vinegar red wine never becomes bad and usually retains its freshness for at least a year. Chefs can comfortably leave an open bottle in their descriptions or cabinetH without worrying about deterioration or deterioration of taste. Cooling is not necessary, although most experts recommend maintaining spices in a relatively cool and dry environment. Bottles left in the sun may grow mold and freezing of liquid can cause its taste to disappear.