Vinegars

What is Vinegar made of?

Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. It typically contains 5–8% acetic acid by volume.

Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid by acetic acid bacteria.

Distilled white vinegar is made by feeding oxygen to a vodka-like grain alcohol, causing bacteria to grow and acetic acid to form. It’s those acids that give vinegar its sour taste. Vinegar can be made from any alcohol—wine, cider, beer—but it’s grain alcohol that gives distilled white vinegar its neutral profile.

Also, vinegar may be produced from a variety of materials: apples or grapes (wine or cider vinegar); malted barley or oats (malt vinegar); and industrial alcohol (distilled white vinegar).

Where does Vinegar come from?

Traces of vinegar have been found in Egyptian urns from around 3000 B.C. However, Babylonian scrolls mention the use of vinegar even earlier, around 5000 B.C. They used it as a condiment and a preservative, because vinegar enabled food to be transported on long journeys.

The Roman Empire ensured soldiers were hydrated with a mix of sour wine, vinegar and herbs called posca. It was made by watering down the wine and adding herbs and spices such as coriander seeds. As such, it was full of antioxidants and vitamin C.