What is wine?

wine vinegar is acetic liquid made of wine, which has been secondary fermented and over time. Almost all wines are fermented with yeast during their production. It is a step further by focusing fermentation on wine alcohol. This secondary fermentation usually happens with acetic acid bacteria. The final product is often used in cooking, often as a salad dressing or an aromatic agent for a number of different meat and pasta.

almost any kind of wine can be converted into vinegar wine, although the most common kitchen staples are often simply marked as "red" and "white". Fancier or more gourmet varieties actually specify the type of wine from which they come from. Merlot vinegar, Chardonnay Oct or champagne vinegar are just a few examples. Like various wines, they are better paired food or flavors, so they also perform their corresponding vinegar. The red wine vinegar is usually used for more robust dishes such as red meat and pasta based on tomatoes while the white versionE are often the best for flavoring lighter fish or grilled poultry meals.

common use

wine vinegar is used almost exclusively as spices and flavors. Unlike the alcoholic beverage, which gives it its name, the vinegar is inappropriate for consumption separately, because it has a very bitter acetical taste, which is often unpleasant in large quantities. However, it can add a lot to eat or bowl. The wine vinegar is the basis for many different salad bandages and decreases and can also be sprinkled on a number of different foods to help highlight tastes.

It can also be used as a preservative for vegetables or herbs. Soaking and storing fresh products in vinegar Hjako effect on pickling, which can lend a clear - and often pleasant - taste.

How is it made

Creating wine vinegar is usually very straightforward because the only necessary elements JSou wine and some culture of acetic acid bacteria. Starting cultures are available from many home cooking shops as well as special kitchen shops. In most cases, bacteria are simply added to the wine, firmly sealed and left to rest for several days or weeks.

The longer the wine fits, the more acetic will happen - but only to the point. Once the bacteria consume all the wine alcohol, the process ended. Depending on how many bacteria has been used, trace amounts of alcohol may be present in the finished vinegar, although concentrations are rarely high enough to qualify as a "alcoholic".

commercial production

A lot of quality and final taste of vinegar wine is a direct consequence of how fermented it was. Most commercially produced versions available on standard markets are fermented in large quantities, often in metal baths. Excess or rejected wine from vineyards usually serves as a base - years that are atFox too cake or sweet for sale, because wine is often diverted to the production of vinegar.

In most cases, the quality of the basic wine has a small or no impact on the quality of the finished vinegar. The wine will affect the overall taste, but not deeply. For this reason, cheaper or remaining wines are usually used in vinegar fermentation. Most winemakers consider a waste to change quality wine drinking to vinegar.

smaller and "gourmet" production

Smaller batch of vinegar are often produced by independent stores and family small businesses. Many of them take care of identifying the types of wines used. For example, it is not uncommon for a vinegar with limited wine, for example in a barrel that makes liquid to become a taste of wood.

home and do-it-yourself options

Some wine drinkers try to make vinegar from the rest or excessive age of wine bottles that have around the house. Many wine connoisseurs know that the wine of excessive age often tastes vinegar; It's because alcoholicHol will start to crumble alone over time. However, do-it-yourselfers usually have to do more than just wait. Without the help of bacterial cultures, wine can spoil the wine long before it turns into usable vinegar.

Increase in durability and storage

Almost all vinegar wines are stored in the glass as soon as the fermentation process is terminated. Tinted bottles are often the best because both regulate the inner temperature and prevent the sun's rays to change the taste or structure of taste. Vinegar that comes in pure bottles.

commercially prepared vinegar usually come up with the date "best by" or "sell by" printed on their label, although many consider it a formality. The vinegar is usually the freshest if it is used within one year of opening, but often lasts indefinitely, depending on how fermented it was and whether other preservatives have been added.