The 6 Most Important Types Of Vinegar: Characteristics And Properties
Do you know how vinegar is made? Do you use it to add flavor to your dishes? Did you know that there are up to 6 types of vinegar?
In this article we will explain the characteristics of each of them. In addition, we will explain some of the properties (and use) of vinegar, especially in the gastronomic field.
The term vinegar comes from the Latin “vinum acre”, which means “sour wine”. Thus, vinegar is a liquid substance with a sour taste; It is obtained through the acetic fermentation of alcohol (through bacteria called “Mycoderma aceti”). On the other hand, it contains between 3 and 5% acetic acid in water.
Specifically, vinegar is a liquid solution (in some cases a little thicker) of acetic acid obtained by a fermentation process In addition, salts and extracts of other materials are added to this solution.
Regarding its origin, the first vinegar that was made and became popular was wine vinegar. Its history is actually very old, and the sacred books already mentioned vinegar (and wine).
Fermentations
To obtain it, vinegar goes through two fermentation processes: the first is alcoholic fermentation (the action of the ferments transforms sugar into alcohol); The second is the acetic process, in which a large group of bacteria intervenes (specifically, acetobacteria). These bacteria combine oxygen and alcohol to produce acetic acid
Types of vinegar
There are different types of vinegar, depending on their ingredients and characteristics. The vinegar that is most consumed (or the best known) is distilled white vinegar The classification that we are going to expose of the different types of vinegar is based on two parameters: the methods of its production and the material or ingredients used for its production.
Wine vinegar is obtained by fermentation (exclusively). It is the most used vinegar in the gastronomy sector, especially in Europe (especially Italy and France).
In turn, wine vinegar can be made from different types of wine:
1.1. red wine vinegar
This type of vinegar is especially indicated to accompany red meats, as it enhances their flavor
1.2. White wine vinegar
This second type of vinegar is a good option to cook some sauces such as hollandaise sauce or mayonnaise.
1.3. Other types of wine vinegar
Other types of vinegar made with wine, and perhaps less known, although very original, are: vinegar with fine herbs, fruit vinegar (for example, strawberries, raspberries…) or garlic wine vinegar.
2. Cider or apple vinegar
Cider or apple vinegar is a milder vinegar; Thus, its flavor is preferred by many. It is made either from the pulp of the apple or its juice.
How is it made? The sugar in the fruit is first converted into alcohol and then into acetic acid. Another option is to obtain this vinegar through cider or fermented apple. Cider or apple vinegar is ideal to add to salads, white meats and fish.
3. Distilled white vinegar
Distilled white vinegar, as we already mentioned, is one of the most used and consumed types of vinegar. It is obtained through distillation, just before the alcohol has been converted into acetic acid
The strong flavor of distilled white vinegar is explained because its production process makes its acetic acid content very high. Thus, this type of vinegar is obtained from corn, molasses or sugar cane. On the other hand, it is widely used to make packaged sauces, for example.
The next of the types of vinegar is Sherry vinegar. Specifically, It is produced by submerged fermentation with Jerez designation of origin wines In addition, they make it in 500-liter oak jars. The system they use is called “Criaderas Soleras”.
This type of vinegar is perfect for salads; In addition, it is a good option to season almost any dish of traditional Mediterranean cuisine. It is also one of the ingredients of gazpacho.
In turn, sherry vinegar can be of two types:
4.1. Sherry Vinegar “Reserve”
The first type is “Reserva” sherry vinegar; Its aging period in boots must be a minimum of 2 years.
4.2. “Solera” Sherry Vinegar
The second type is “Solera” sherry vinegar; This is a type of vinegar that must have undergone an aging period of at least 6 months in casks.
5. Modena vinegar
The next type of vinegar is Modena, with a slightly thicker consistency (it is not as liquid as the previous ones), and dark brown in color. Modena vinegar is especially used to add flavor to salads (as a dressing). Its origin is Italian, and it is made with fresh grape must.
Regarding its preparation, The must is boiled to concentrate the flavor and sugar content, and then allowed to age between 6 and 12 years old.
On the other hand, this type of vinegar is also used to make vinaigrettes or other types of sauces, such as yogurt sauce. To combine with foods/dishes, Modena vinegar is ideal for fatty fish (such as tuna or salmon).
We must bear in mind, however, that the Modena vinegars usually sold in the supermarket are not original, but have added significant amounts of sugar.
Rice vinegar has a fairly mild flavor, although it has a touch of acidity It is white to pale gold in color. It is extracted from the fermentation of rice.
This type of vinegar is used especially in Japanese cuisine, to season dishes such as sushi.
Properties and uses of vinegar
Now that we have seen the 6 types of vinegar that exist (or their 6 large groups), let’s get to know some of the properties of vinegar (and some of its uses).
1. Natural preservative
Vinegar has the property of naturally preserve food; That is why it is used for this in the food industry. In addition, it reduces the pH of food, preventing bacteria from growing.
2. Ideal for marinating
The vinegar helps tenderize meats, as it breaks down its fibers and proteins That is why it can be a good product for marinating.
3. Antibacterial agent
On the other hand, vinegar can also be used as an antibacterial agent; this is because helps eliminate some bacteria that could harm our health For example, it prevents the proliferation of fungi, neutralizes unpleasant odors and disinfects.
4. Highlight the flavor
Another property of vinegar is that it highlights the flavor of many dishes and/or foods (for example salads, meats, sauces…). It is a good option since adds a touch of acidity to dishes
