The natural evolution of the juice of grape, wine is only part way towards vinegar. Any wine might become vinegar.
To most winemakers, vinegar is simply wine gone bad. Vinegar is created by a widespread bacteria which ferments alcohol into sour-tasting acetic acid. Although vinegar is often made from red or white wine, it can be made from unhopped beer ("malt vinegar") or any other previously fermented beverage. Vinegar requires only time, acetobacter, and oxygen to be created.
What wine becomes when it stops being wine because it's been in contact with air for too long.
A solution which is made by the action of bacteria on wine or cider. It contains about 4% ethanoic acid. It is used widely in the food industry for preserving foods.
a liquid (consisting of acetic acid in a dilute form) produced by the acetous fermentation of wine and some other alcoholic liquors or special compounds andemployed either pure or with various admixtures in the preparation of food and in the arts, etc.; to treat with vinegar in some way; to add or apply vinegar to; to restore by means of vinegar
a bewildering array is available in Asian grocery aisles, all made with grains as the primary ingredient. Most of the dark Chinese vinegars also have a bit of sugar added, except for the aged variety which is appreciated by the Northern Chinese for its tartly acidic taste. Clear Chinese vinegars can be used interchangeably with dark ones. The Japanese vinegars, all clear, are milder than their Chinese counterpart. Some are pre-seasoned for use in salad dressing.
sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative
Wine turns to vinegar when exposed to air, or through a winemaking fault.
Wine spoiled by the vinegar bacteria (acetic acid) can be easily detected by a sharp, unpleasant sensation on the nose or palate (see volatile).
An acid liquid used for flavoring and preserving. Among the types are cider vinegar (made from apple juice); distilled white vinegar (usually made from grain alcohol); herb vinegar (flavored with herbs); and red or white wine vinegars, which also may be flavored with garlic.
A clear liquid, consisting of chiefly acetic acid, obtained by the fermentation of wine, cider or malt beer.
Sour tasting liquid made by the fermentation of beer, cider, or wine and that is used as a condiment or a preservative. It can now be found in many flavors and colors.
Pyrus Malus. A sour, sharp-tasting liquid containing natural, acetic acid. Produced from the fermentation of the juice of various fruits or berries, or from honey, molasses, or even cereal grains as in malt vinegars. Cosmetic vinegars, also called toilet vinegars, have been used as a complexion aid for centuries. Vinegar closes pores and preserves or restores the skin's natural acidity (pH balance). Vinegar keeps both oily and dry complexions soft and fresh and can combat the ravages of alkaline soaps and make up.
a sour liquid of dilute acetic acid made by fermenting wine, cider, beer, ale etc. used as a preservative or a condiment. ( Herb Vinaigrette)
A sour-tasting, highly acidic, liquid made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol.
See chardonnay vinegar, Chinese black vinegar, cider vinegar, red wine vinegar, rice wine vinegar, sherry vinegar
A weak solution of acetic acid and water used in pickling, preserving, tenderizing, and to add a sour flavor to foods. Cleopatra dissolved a perfect pearl in vinegar and drank it in front of Mark Antony as a demonstration of her wealth.
The natural evolution of the juice of grape, vine is only a way towards vinegar. Any wine might become vinegar. Visit " Vinegar".
When a wine begins to go bad from exposure to oxygen, it turns to vinegar. Some wines have a natural vinegary quality to them - not high praise.
Besides the vinegars we know made from wine (vin aigre...
Vinegar is a liquid produced from the fermentation of ethanol in a process that yields its key ingredient, acetic acid. The acetic acid concentration ranges typically from 4 to 8 percent by volume for table vinegar http://www.fda.gov/ora/compliance_ref/cpg/cpgfod/cpg525-825.html FDA: Sec. 525.825 Vinegar, Definitions - Adulteration with Vinegar Eels (CPG 7109.22) (typically 5%) and higher concentrations for pickling (up to 18%) although in some countries the minimum strength may be less. Natural vinegars also contain smaller amounts of tartaric acid, citric acid, and other acids.
