Types of Vinegar

      Among natural vinegars are distinguished the following types of vinegars. Wine vinegar is produced by fermentation of acetate, wine; vinegar ready should contain less than 6% acetic acid. In addition to acetic other organic acids, esters, aldehyde, and many products of wine fermentation are present in it. Classic wine vinegar, red wine is made from the finest Bordeaux wines (Cabernet, Merlot, etc.).Such vinegar long aged in oak barrels, which gives it unique taste and aroma. Spanish wine vinegar is made from the Andalusian sherry. Slightly woody flavor and amber color is inherent for this vinegar. It matures in oak barrels for 12 years. Wine vinegar is added to any dish in very small quantities, but it is especially good in sauces and salads. Wine vinegar from white wine is famous for delicate and sophisticated fragrance, mild taste. You can make vinegar at home from a dry wine, which is heated over medium heat until until it is reduced in volume three. Little sugar added to the resulting liquid. Fruit vinegar is made from fermented fruit juices, alcohol or any of the vinegar with the addition of fruit juice or fruit extracts. This vinegar is used for making beverages, for acidification of soup, borscht, for salads, sauces, mayonnaise, canning fruits and vegetables. Fruits vinegar is acetic fermentation of fruit wines. It has a good aroma and taste, and contains not less than 4% acetic acid and not more than 1% alcohol. Apple cider vinegar is very popular. It gives any dish a light acidity a fresh smell. Apple cider vinegars are especially good in salads, soups, vegetable stews, steamed vegetables. Malt vinegar is made from beer worth, which is subjected to a complete digestion has a characteristic straw-yellow or light brown color, a kind of fresh aroma mild taste good. It contains 5-6% acetic acid. Malt vinegar is very popular in England, where traditional English dishes such as fish and chips are cooking with it. It is using in canning - gives marinades brown color. Cheap malt vinegar is made in breeding acetic acid to 4-8% and the coloring of the resulting solution caramel. White vinegar is purified malt vinegar with a peculiar smell and taste. This vinegar is preferred for marinades and spices that are used in canning fruit. Real white vinegar should not be confused with dilute acetic acid in water; unfortunately, it is often called white vinegar. Rice vinegar is produced from rice grains in Japan, China, Korea and Indochina. This vinegar can be lighter or darker color slightly sweet with a touch of wood flavor. It is sometimes sweetened or made on a variety of condiments. Rice vinegar is less strong than the apple or alcohol one. It is used for salads, cooking tomato sauces, marinating meat, and diluted with water - as a soft drink. Cane vinegar is produced from sugar cane. It has a thin, delicate, sweet taste. This vinegar is common in Indonesia, the Philippines. Balsamic vinegar, which is considered among the best connoisseurs of good food with vinegar in the world, occupies a special place. Initially it was used for medical purposes, only later it is firmly established in the kitchen. In the past, the consumption of this delicious vinegar was reserved for the aristocracy and the limited number of people with good incomes. Balsamic vinegar is used for dishes on the festive occasion. It was added drop wise to ready-made meals, so as fragrance not evaporated. Sometimes, this vinegar was presented as a rare precious gift. Vinegar can be made at home. Ready vinegar stored in a dark place at room temperature, and the berry vinegar is the longer, the apple vinegar - should be stored no longer than two years.