Vinegar
Vinegar is made by a two-step fermentation process.
It is the same process by which beer, liquor, and wine are made.
First, liquid from a plant food, such as fruit, rice, potatoes, or grains, is exposed to yeast that feeds on the sugars from the plant, converting it to alcohol. The second step is when alcohol is exposed to oxygen and bacteria, called “acetobacter,” which convert it to acetic acid.
Finished vinegar has around 5-8% acetic acid. It acts as a source for acidity and sourness, but also retains flavor compounds from the ingredients it was made from, impacting aroma and taste.
History
Vinegar has likely been used since people began producing alcohol.
The first evidence traces back to around 5,000 B.C.E. in ancient Babylon, where it was used as a condiment and a preservative for food and water.
During the Middle Ages, vinegar production became popular in Europe. The French city of Orleans developed a method for making high-quality vinegar in two months that was widely adopted and became known as, “The Orleans Process.” Balsamic vinegar production began in Modena, Italy; and malt vinegar production began in England. In the 20th century, production was revolutionized by submerged fermentation, which reduced the production time of vinegar to only 1-2 days.
The Mother
If you have a mother, you can make vinegar by adding it to wine.
When vinegar is made, the acetic acid bacteria require oxygen, so they live on the surface of the liquid with cellulose-producing microbes that form a thick layer called, “The Mother.” The bacterium in the mother is what converts the alcohol to acetic acid. If you have a mother, either by making it with vinegar and wine, buying it, or finding one, you can add it to wine to make your own vinegar.
Types of Vinegar
Apple Cider Vinegar
Made from crushed apples.
It has a lower acidity and mild apple flavor. It is commonly used for salads, dressing, marinades, and BBQ sauce.
White distilled vinegar
Contrary to its name, it is actually clear.
It is made from distilled alcohol from grains into nearly pure ethyl alcohol and water, which is then converted to nearly pure acetic acid and water. The resulting vinegar does not have the same savory, aromatic flavor as wine vinegars, but it is useful for pickling.
Wine vinegars
Made from red and white wine.
These types of vinegars retain many of the complex aromatic compounds from the wine they were derived from. They are useful to add acidity and flavor to marinades, dressings, and sauces. They’re great for cooking fish and meat.
Malt vinegar
Made from unhopped beer.
Popular in England, malt vinegar has a strong acidity and is used in sauces and dips. It is traditionally served with a British favorite, “fish ‘n chips.”
Rice vinegar
Made from fermented rice.
It has a lower acidity and milder, sweeter flavor. It is popular in Asia and used in sushi, pickled vegetables, and stir-fries.
Balsamic vinegar
Made from grape must, it has a sweeter and milder flavor than other vinegars. There are different methods of producing balsamic vinegar, resulting in varying quality of the finish product.
DOP Balsamic Vinegar of Modena
It is made by boiling Lambrusco or Trebbiano grapes to produce a must of dissolved sugars and acids that begin a series of slow reactions that produce rich flavor and colors. The must is stored in a series of progressively smaller barrels made of different types of wood for a minimum of 12 years. The slow fermentation over time results in a thick and complex flavored vinegar that is widely regarded as the finest quality vinegar.
It is used sparingly as a condiment drizzled on fruit, vegetables, pasta, meat, ice cream, and aged cheese. The “DOP” designation is highly regulated in Italy and designates that the vinegar was made using this traditional method with ingredients sourced in specific regions of Italy.
IGP Balsamic Vinegar of Modena
This type of vinegar must be produced in Modena or Reggio Emilia. It is made with a combination of vinegar, must, and caramel that is aged for a minimum of two months, or three years if it is designated as “aged.” It has a lower price point and is often used on salads, marinades, and as an ingredient in dressings and sauces.
Condiment grades of balsamic vinegar are made much more quickly and do not have the same concentrated or complex flavor.
Sherry vinegar
Made from sherry wine.
Using a similar process as balsamic vinegar, the sherry vinegar is made by blending the wine with older batches of sherry vinegar and aged in wooden barrels. While not as dark and savory as balsamic, the result is a vinegar with high levels of amino and organic acids, which produces a more intense and nuttier flavor than other types of vinegars.
