Vinegar History Essay

1571 Words Apr 1st, 2013 7 Pages
Vinegar
How Products Are Made | 2002 | Copyright
Vinegar
Background
Vinegar is an alcoholic liquid that has been allowed to sour. It is primarily used to flavor and preserve foods and as an ingredient in salad dressings and marinades. Vinegar is also used as a cleaning agent. The word is from the French vin(wine) and aigre (sour).
History
The use of vinegar to flavor food is centuries old. It has also been used as a medicine, a corrosive agent, and as a preservative. In the Middle Ages, alchemists poured vinegar onto lead in order to create lead acetate. Called "sugar of lead," it was added to sour cider until it became clear that ingesting the sweetened cider proved deadly.
By the Renaissance era, vinegar-making was a lucrative
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Both the slow and continuous methods require several months to produce vinegar. In the modern commercial production of vinegar, the generator method and the submerged fermentation method are employed. These methods are based on the goal of infusing as much oxygen as possible into the alcohol product.
Raw Materials
Vinegar is made from a variety of diluted alcohol products, the most common being wine, beer, and rice. Balsamic vinegar is made from the Trebbiano and Lambrusco grapes of Italy's Emilia-Romagna region. Some distilled vinegars are made from wood products such as beech.
Acetobacters are microscopic bacteria that live on oxygen bubbles. Whereas the fermentation of grapes or hops to make wine or beer occurs in the absence of oxygen, the process of making vinegars relies on its presence. In the natural processes, the acetobacters are allowed to grow over time. In the vinegar factory, this process is induced by feeding acetozym nutrients into the tanks of alcohol.
Mother of vinegar is the gooey film that appears on the surface of the alcohol product as it is converted to vinegar. It is a natural carbohydrate called cellulose. This film holds the highest concentration of acetobacters. It is skimmed off the top and added to subsequent batches of alcohol to speed the formation of vinegar. Acetozym nutrients are manmade mother of vinegar in a powdered form.
Herbs and fruits are often used to flavor vinegar. Commonly used herbs include tarragon,

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