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VINEGAR

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INTRODUCTION:

The word vinegar comes from a old French word VIN AIGRE which Means Sour wine. Vinegar is a liquid obtained by alcoholic and acetic fermentation of suitable material containing sugar and starch (atleast 4/29/12 10%fermentable sugar).

The fast fermentation takes only a few hours to days and also requires machinery for oxygenation.

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Whereas the slow fermentation process takes about a few weeks to months to occur naturally. The vinegar is classified based upon the liquid, ethanol had been fermented in. The different types of vinegar are listed below:

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WINE VINEGAR: Wine vinegar is made from red and white wine. Wine vinegar tends to have lower acidity than that of white or cider vinegar. The best example includes Champange, Sherry.
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WINE VINEGAR

MALT VINEGAR:

Malt vinegar is made by malting barley which in turn causes the starch grain to turn to maltose. The malt is then brewed from the maltose and vinegar is obtained which is usually light brown in colour.

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APPLE CIDER VINEGAR: It is prepared from the cider or the apple and is usually light brown in colour. It is unfiltered and unpasterized and hence has a lot of medicinal values.
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FRUIT VINEGAR
Fruit vinegar is made by fermenting a fruit wine into vinegar, by infusing fresh fruit into an existing vinegar or by adding fruit flavor. They are best used on vegetable and fruit salads, for marinating.

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BALSAMIC VINEGAR: It is an aromatic and aged type of vinegar. Its is aged around 12-35 years and can be stored for more than 100 years. It has a high acidity and sweet flavor and lightly brown color.
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COCONUT VINEGAR: Coconut vinegar, made from fermentedcoconut water. vPALM VINEGAR: Palm vinegar, made from the fermented sap from flower clusters of thenipa palm
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USES: For culinary purpose such as pickling, flavoring, saucing Medicinal purposes such as soothing for Sunburns, controlling cholesterol and triacylglycerol effects, blood glucose control and diabetic management, diet control.

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THANK YOU!!!

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