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Vinegar

'Sour Wine' is what spells vinegar in the most righteous form. The name was derived from a French word called 'vin aigre' which meant sour wine. Scientifically it is also known as acidity regulator E260.

The process of fermentation of ethanol gives rise to the production of an acidic liquid which is widely known as vinegar. The acidic concentrations being proportionately high, it is considered to be a commendable preservative for various food items.

The little hints of tartaric acid, citric acid and various other acids have made it an indispensable

element in almost all cuisines of the world. The preservation quality of vinegar makes it a must for every kitchen as it prevents the food items from being spoiled.

With a pH value ranging from 2.4 to 3.4, vinegar makes up for a stable element for all kinds of chemical purposes. The density of approximately 0.96 g/mL depends on the acidity levels as well.

 

Historical Preview
Vinegar is not a new invention, it has been used for ages now and scientists and anthropologists have discovered traces of vinegar in Egyptian urns as well. And those urns have been estimated to have lasted during 3000 BC.

Louis Pasteur had also discovered in 1864, that vinegar is the result of the chemical fermentation process.

 

How to Prepare Vinegar
Prepared through an extensive oxidation process, vinegar is generally prepared by the oxidation of ethanol in wine, cider, beer, fermented fruit or any other alcoholic liquid.

Commercially as well, it is prepared through fermentation of ethanol and the fermentation can also be slow or fast depending on the desired result. slow fermentation lasts for months and are used to produce traditional vinegar.

In case the longer fermentation process is followed then it gives rise to the accumulation of a nontoxic

slime(acetic acid bacteria and soluble cellulose) and the resulting vinegar is appropriately called the mother of vinegar.

The faster processes can produce vinegar in less than 20 hours and the process can also take any time period ranging between 21 hours to three days.

 

Types of Vinegar
In the whole wide world, Vinegar is found in various forms and can be manufactured through different techniques which give rise to numerous kinds of vinegar. Moreover, the resultant vinegar also depends on the ingredients. Vinegar can be categorized as following: White vinegar, Malt, Wine, Apple cider, Fruit vinegar, Balsamic, Rice vinegar, Coconut, Palm, Cane, Raisin, Date, Beer, Honey, East Asian black, Flavored vinegars, etc.

Uses of Vinegar

  • Commonly used in food preparation, vinegar helps in preparing pickles, sauces, and various condiments. Its vivacious role in food preservation can hardly be ignored.
  • Malt vinegar finds great usage as a condiment fish and chips.
  • Vinegar and salt together flavor the delicious and crunchy potato chips.
  • Vinegar pie is a North American dessert made with a vinegar to one's taste.
  • All of the above stated vinegars can make up for the pickling purposes.
  • Fresh lemon juice finds a suitable replacement in the form of vinegar in various recipes.
  • Cider vinegar when poured over the meat when roasting lamb along with honey or when sliced onions produces a sauce which is immensely talented in taste.
  • Sweetened vinegar is used in the dish of Pork Knuckles and Ginger Stew made in china to celebrate the arrival of a new child.
  • Japanese use rice vinegar as an essential ingredient for sushi rice and no doubt the taste is wonderful.
  • Chinese soups use red vinegar to enhance the tastes of the soups.
  • In Southern U.S.and worldwide as well, vinegar is used to flavor collard greens and green beans and various other salads to taste.
 

Medical Usage

  • Regular usage of vinegar in food expands the chance of lowering cholesterol and triacylglycerol in the blood levels and thus reduces the risks of heart diseases.
  • Diet control also turns effective with the usage of vinegar.
  • Blood glucose control and diabetic management is strengthened due to vinegar consumption in food.
  • A little amount of vinegar when mixed with water helps in removing the dandruff of the hair scalp.
  • It also finds relevant usage in veterinary treatments.
  • There are various arenas such as agriculture, domestic and many others where vinegar is of great relevance. However the greatest benefit is as a food preservative.