Deutsch: Essig
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid by acetic acid bacteria.

In the food context, 'vinegar' refers to a sour liquid made by fermenting alcohol, typically from wine, beer, or cider. Vinegar is commonly used in cooking and baking for its acidic and tangy flavor, as well as its ability to tenderize and preserve food. Here are some examples of different types of vinegars and their uses:

  1. Balsamic vinegar - a sweet and tangy vinegar made from grape must, commonly used in salad dressings, marinades, and as a finishing touch for dishes like roasted vegetables or grilled meats.
  2. Red wine vinegar - a tangy vinegar made from red wine, commonly used in salad dressings, marinades, and as a flavoring for sauces and stews.
  3. White wine vinegar - a milder vinegar made from white wine, commonly used in salad dressings, marinades, and as a flavoring for sauces and stews.
  4. Apple cider vinegar - a tangy vinegar made from fermented apple cider, commonly used in salad dressings, marinades, and as a flavoring for sauces and stews.
  5. Rice vinegar - a mild and slightly sweet vinegar made from fermented rice, commonly used in Asian cuisine for dressings, marinades, and dipping sauces.
  6. Malt vinegar - a dark and tangy vinegar made from malted barley, commonly used as a condiment for fish and chips in British cuisine.
  7. Champagne vinegar - a light and delicate vinegar made from champagne, commonly used in salad dressings and as a finishing touch for dishes like grilled seafood or vegetables.
  8. Sherry vinegar - a nutty and slightly sweet vinegar made from sherry wine, commonly used in Spanish cuisine for dressings, marinades, and sauces.
  9. Fruit vinegar - a vinegar made from various fruits such as raspberry, pomegranate, or fig, commonly used in salad dressings, marinades, and as a flavoring for sauces and stews.
  10. White vinegar - a strong and acidic vinegar made from diluted grain alcohol, commonly used in pickling, cleaning, and as a substitute for lemon juice or other acidic ingredients in cooking.

Vinegar is a versatile ingredient used in a wide range of cuisines and dishes, and can be used as a marinade, dressing, condiment, or flavoring agent. It is often used to add a tangy or acidic flavor to dishes, or to tenderize and preserve food.

 

Related Articles

Wine ■■■■■
Wine is an alcoholic drink typically made from fermented grape juice. Yeast consumes the sugar in the . . . Read More
Acetic acid ■■■■■
Acetic acid refers to a natural organic acid that is used in sugar and confectionery recipes, in pavlovas, . . . Read More
Cider vinegar at top500.de■■■■■
Cider vinegar is characterized as a flavorful vinegar made from the cider of fermented apple juice. . . . Read More
Acids at top500.de■■■■
Acids are found in several household cleaning compounds, pool chemicals, solvents, wet cell batteries, . . . Read More
Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, egg at top500.de■■■■
Dairy-based drinks, flavoured and/or fermented (eg., chocolate milk, cocoa, eggnog, drinking yoghurt, . . . Read More
Barley malt ■■■■
Barley malt refers to a thick, dark, slow-digesting sweetener made from sprouted barley. It has a malt-like . . . Read More
Yeast at top500.de■■■■
Yeast has something to do with any of certain unicellular fungi, generally members of the class Ascomycetaceae, . . . Read More
Sinki ■■■
Sinki refers to a vegetarian food of Sikkim in India. Sinki is fermented radish tap root prepared during . . . Read More
Curry ■■■
Curry: ; A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. . . . Read More
Marinade ■■■
Marinade is referring to blend of oil, wine or vinegar, herbs and spices used to flavour and tenderise . . . Read More