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Vinegar
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Vinegar
Vinegar (from Old French vyn egre 'sour wine') is an odorous aqueous solution of diluted acetic acid and trace compounds that may include flavorings or naturally occurring organic compounds. Vinegar typically contains from 4% to 18% acetic acid by volume.
Usually, the acetic acid is produced by a double fermentation—converting simple sugars to ethanol using yeast, and then converting ethanol to acetic acid using acetic acid bacteria. Many types of vinegar are made, depending on source materials.
The product is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, salad dressing, or pickling agent. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar.
As an easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including functioning as a household cleaner.
The word "vinegar" arrived in Middle English from Old French (vyn egre; sour wine), which in turn derives from Latin: vīnum (wine) + ācre (neuter gender of ācer, sour). Vinegar was formerly also called eisel.
The word "acetic" derives from Latin acētum (vinegar, or more properly vinum acetum: "wine turned sour").
While vinegar making may be as old as brewing, the first documented evidence of vinegar making and use was by the ancient Babylonians around 3000 BCE. They primarily made vinegar from fermentation of fruits, dates, figs, and beer and used it for both culinary and medicinal purposes. Its uses were then spread to neighboring lands, evident as traces of it also have been found in Egyptian urns.
In East Asia, the Chinese began professionalizing vinegar production in the Zhou dynasty. The book Zhou Li mentions that many noble or royal households had a "vinegar maker" as a specialized occupation. Most vinegar-making then was concentrated in what is now Shanxi province near the city of Taiyuan, which remains a famous vinegar-making region today. Many Chinese kinds of vinegar and their uses for culinary and medicinal purposes were written down in the agricultural manual Qimin Yaoshu (齊民要術).
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Vinegar
Vinegar (from Old French vyn egre 'sour wine') is an odorous aqueous solution of diluted acetic acid and trace compounds that may include flavorings or naturally occurring organic compounds. Vinegar typically contains from 4% to 18% acetic acid by volume.
Usually, the acetic acid is produced by a double fermentation—converting simple sugars to ethanol using yeast, and then converting ethanol to acetic acid using acetic acid bacteria. Many types of vinegar are made, depending on source materials.
The product is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, salad dressing, or pickling agent. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar.
As an easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including functioning as a household cleaner.
The word "vinegar" arrived in Middle English from Old French (vyn egre; sour wine), which in turn derives from Latin: vīnum (wine) + ācre (neuter gender of ācer, sour). Vinegar was formerly also called eisel.
The word "acetic" derives from Latin acētum (vinegar, or more properly vinum acetum: "wine turned sour").
While vinegar making may be as old as brewing, the first documented evidence of vinegar making and use was by the ancient Babylonians around 3000 BCE. They primarily made vinegar from fermentation of fruits, dates, figs, and beer and used it for both culinary and medicinal purposes. Its uses were then spread to neighboring lands, evident as traces of it also have been found in Egyptian urns.
In East Asia, the Chinese began professionalizing vinegar production in the Zhou dynasty. The book Zhou Li mentions that many noble or royal households had a "vinegar maker" as a specialized occupation. Most vinegar-making then was concentrated in what is now Shanxi province near the city of Taiyuan, which remains a famous vinegar-making region today. Many Chinese kinds of vinegar and their uses for culinary and medicinal purposes were written down in the agricultural manual Qimin Yaoshu (齊民要術).
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