2006-11-30 13:23:38 · 4 answers · asked by kiwibootz 1 in Food & Drink ➔ Cooking & Recipes
Vin aigre - FR. literally "sour wine".
Vinegar is made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol.
Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods are generally used with traditional vinegars and fermentation proceeds slowly over the course of weeks or months. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria and soluble cellulose, known as the "mother" of vinegar.
Fast methods add mother of vinegar (i.e bacterial culture) to the source liquid and then add air using a venturi pump system or a turbine to promote oxygenisation to give the fastest fermentation.
In fast production processes, vinegar may be produced in a period ranging between 20 hours and three days.
Glad you didn't ask about the uses of vinegar!
Best wishes!
2006-11-30 13:29:11 · answer #1 · answered by HeldmyW 5 · 1⤊ 0⤋
Vinegar is made with fruit juice. Normally apples, but grapes can be used.
They are pressed and then allowed to ferment in a barrel. It turns to vinegar. Apple cider vinegar is made by allowing apple cider to ferment. Exposure to air and the alcohol goes away and you end up with the vinegar. My grandmother made it all the time!
2006-11-30 21:28:45 · answer #2 · answered by Aggie80 5 · 1⤊ 0⤋
vinegar is made from wine that had been aged in large barrels. It takes several months to age wine into vinegar. There are lots of different types of vinegar, depending on the type of wine used.
2006-11-30 21:26:48 · answer #3 · answered by Anonymous · 0⤊ 1⤋
fermented coconut juice
2006-11-30 21:27:18 · answer #4 · answered by Fernando B 2 · 0⤊ 1⤋