Is apple cider vinegar alcohol

vinegar

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Sweet and sour variations

For decades there was a maximum of one vinegar bottle in Austria's kitchens. In the meantime, people like to experiment with a wide variety of varieties in this country too. We give you an overview.

Vinegar and health: the apple cider vinegar fairy tale

Whatever the positive health effects of apple cider vinegar: There is currently no scientific evidence of specific health-promoting effects of apple cider vinegar! But on the contrary. As analyzes show, the content of minerals and trace elements in apple cider vinegar is low compared to apples: 10 g apple cider vinegar (equivalent to 2 teaspoons of vinegar) contains, for example, only 10 mg potassium, 0.001 mg beta carotene and 0.06 mg iron.

A medium-sized apple, on the other hand, provides 187 mg of potassium, 0.034 mg of beta-carotene and 0.62 mg of iron. If you still want to drink vinegar, you will not get stomach problems with moderate amounts. And those who stick to the low-calorie recipes in the relevant cookbooks will really lose weight - but not because of that
Vinegar.

Tips for handling vinegar

  • Use aroma. With vinegars, try to use not only the acidity, but also the aroma consciously - a broad field for taste experiments!
  • Individual combinations. Some swear by tomatoes and wine vinegar, others find that apple cider vinegar is the only real thing for souring pumpkin vegetables.
  • Counterpoint to "sweet". Balsamic vinegars drizzled over sweet creams or ice cream can give them a fresh touch.
  • Aroma takes time. For pickled fruit or vegetables, the vinegar solution should contain around two and a half to three percent vinegar. The full aroma of vinegar, spices and the pickles takes about 14 days to develop.

Fermentation vinegar is made from alcohol

Fermented vinegar is of predominant importance in the food trade. For him, alcohol is fermented into vinegar with the help of vinegar bacteria. Sometimes this can also happen naturally, for example when wine becomes “sour”. A skin, the so-called mother of vinegar, forms on the surface of the liquid. It can also be used to specifically vaccinate alcoholic liquids to stimulate vinegar fermentation.

Bacteria in the alcohol

The "submerged process" is mainly used for commercial vinegar production. The vinegar bacteria are introduced directly into the alcoholic liquid, which is then aerated. In this way, the duration of the vinegar fermentation is shortened from a few weeks to a few hours.

Taste depends on the starting product

The taste of the vinegar depends largely on the type and quality of the starting products. Also about whether a vinegar is diluted with water to the prescribed acid content or whether - as with high-quality products - the alcoholic fermentation is stopped when around six or seven percent alcohol is reached. Due to the lower acid content of the vinegar, it does not have to be diluted, so its own aroma is not watered down.

The fructose, which is not converted into alcohol, also provides a variety-specific flavor component. Maturing in the barrel makes vinegars taste milder and “rounder” than other products with the same acidity.

Spirit vinegar and wine vinegar

 

Wine spirit is a high-percentage alcohol obtained from sugar beet, grain or potatoes, which is fermented and diluted with water to a commercially available acidity of at least five to about eight percent. Spiritual wine vinegar tastes neutral and is qualitatively inferior to wine vinegar.

Wine vinegar is made by fermenting red or white wines. According to the food code, the acidity of vinegar must be at least five percent, and six percent for wine vinegar.

Additions are allowed

Other foods such as fruit pulp, fruit juices, plants, plant extracts, honey, sugar, sweeteners and salt as well as natural flavors and flavor enhancers may be added to vinegars. The addition of antioxidants, colorings, preservatives and thickeners is also permitted, unless the product indicates “traditional Austrian Codex quality”.

Fruit wine vinegar

Fruit wine vinegars are fermentation vinegars, depending on the raw material used mark. This means that, for example, an apple cider vinegar must come from fermented apple juice. For example, adding apricot flavor to other vinegar or an apricot floating in the bottle with other vinegar does not justify the name “apricot vinegar”.

Organic vinegar

Organic vinegar may only be obtained from wines or fruit wines that come from organic farming. In addition, no water may be added or rediluted during production, and the addition of flavors or artificial sweeteners is not permitted.

Sherry vinegar

In comparison with “Aceto Balsamico Tradizionale”, even sherry vinegar that has been matured for 20 years appears cheap at liter prices of around 20 euros, but here too the prices vary depending on the production effort.

Traditionally, the "Vinagre de Jerez" is produced in the area around the Spanish city of Jerez de la Frontera from the sherry wines made there. The storage takes place in oak sherry wine barrels according to the "Solera" process, which is similar to changing the barrel for balsamic vinegar. A maximum of one third of vinegar is taken from the “Solera”, the oldest of around five to seven barrels, and then the next oldest barrel is used to fill it up again.

Balsamic vinegar

There is a particularly wide range of balsamic vinegars, both in terms of quality and taste. Most of the balsamic vinegars on the supermarket shelves are normal wine vinegars that are mixed with concentrated grape must and to which sugar, flavorings and colorings are sometimes added.

Traditional balsamic vinegar

“Aceto Balsamico Tradizionale di Modena” or “… di Reggio Emilia”, on the other hand, are protected geographical designations of origin for vinegars from this area, which are produced according to special rules. Attention: The small word "Tradizionale" is decisive for the differentiation from the cheaper balsamicos! The grape must for the “Tradizionale” may only be obtained from precisely defined grape varieties.

It is then thickened by more than half. Now the fermentation begins and a maturation period of at least twelve years, during which the vinegar is stored in different open barrels made from at least five different types of wood. The loss caused by removal from the barrel with the oldest vinegar and evaporation is supplemented from the next oldest barrel. Around 2 liters of “Aceto Balsamico Tradizionale” are made from around 100 liters of grape must, which is usually sold in 100 ml units and whose price is in the upper double-digit euro range.

Simpler balsamic vinegar

Balsamic vinegars from ambitious local producers are increasingly being found in well-stocked delicatessen stores. These are usually barrel-aged balsamic vinegar made from concentrated grape or apple juice. The price level of these products is usually well below that of the “Aceto Balsamico Tradizionale”.

Acid vinegar

Acid vinegar is dilute acetic acid that is not produced by fermentation, but synthetically. It can be found in stores as "table vinegar". The production method must be marked. It is also used for pickled vegetables and marinated fish. Concentrated acid vinegar is sold as vinegar essence.