Vinegar
The vinegar (from cat. vinegar, and this from cat. ant. vin 'vino' and agre 'sour') is a water-miscible liquid, with a sour taste, that comes from the acetic fermentation of alcohol, such as wine and apple (by Mycoderma aceti bacteria). Vinegar contains a concentration ranging from 3% to 5% acetic acid in water. Natural vinegars also contain small amounts of tartaric acid and citric acid. In conclusion, vinegar can be scientifically called as acetic acid.
History
The use of vinegar in gastronomy is possibly linked to the beginning of the preparation of alcoholic beverages, in those times it is possible that someone realized the appropriateness of its use as a preservative. The first written evidence of the use of vinegar comes from the Roman Empire: the gourmet Apicius (a contemporary of Emperor Tiberius) and author of the oldest cookbook known to Western culture, De re coquinaria, presents recipes that use vinegar.
Crafting
Traditionally the vinegar came from the barrels of the production of the wine that turned sour, or went bad. The oenological expression is: The wine was chopped, that is, vinegar began to form. This occurred spontaneously either in a barrel or the bottled wine became acidic. In this way it was removed and used for vinegar. The concrete phenomenon of vinegar production was not explained until 1864.[citation needed]
Vinegar comes from the activity of Mycoderma aceti bacteria, which carry out the chemical fermentation reaction that transforms ethyl alcohol (wine) into acetic acid (vinegar), and for this to occur, the appropriate acidity pH conditions must exist, alcohol concentration, nutrients (proteins in wine). When the activity of the Mycoderma aceti bacteria occurs, a skin forms on the outer surface of the wine with the intention of taking oxygen from the air and turning the alcohol into vinegar. The end of the process results when there is no longer a high concentration of alcohol in the wine.[citation needed]
Orleans Method
Its first references appear in the year 1670, but it was in 1864 when Louis Pasteur explained for the first time in detail and accuracy this process, where acetic bacteria participate. The production method came to bear his name: Pasteur method or Orléans method, which consisted of filling barrels in the shape of a cascade with wine and vinegar, in the same proportion, and each time a quantity of vinegar was removed, it was filled with the same quantity of wine. The disadvantage of the method was that it produced results very slowly.[citation needed]
Schuetzenbach Method
Happens as a faster method than the Orleans method/Pasteur method. It consists of taking a set of barrels in such a way that they are stacked in levels and each barrel must have a kind of perforated double bottom. They are filled with wood shavings so that bacteria can lodge there. The perforation of the bottom allows the passage of air so that it diffuses throughout the chips, while the alcoholic liquid is poured through the upper part, which is dispersed among the chips until it precipitates to the bottom, and through these perforations they fall into the barrel following. At each level the concentration of acetic acid is increased between 1 and 2%. The Schuetzenbach method is faster than the Orleans method because the actuation surface is increased due to the wood shavings.[citation needed]
Modern Methods
Modern methods are the same as above. They are aimed at larger-scale production using chemical reactors where all reaction factors are controlled, such as temperature, air and alcohol supply. In these cases, wood shavings are still used and experiments can also be carried out.
Maturation
The final process of vinegar, and almost the most important, is maturation. Preferably in wooden barrels. The maturation time depends on the variety and the type of vinegar to be made; it can reach from six months to several years (the case of solera vinegars, such as balsamic vinegar). After the maturation process, it is filtered, clarified and pasteurized for later bottling and marketing. If it is not pasteurized properly, small nematodes (Turbatrix aceti) may appear.[citation needed]
Uses
Gastronomic
It is mainly used together with oil to dress vegetables and vegetables in salads. Vinegar is a key element in pickles, marinades and pickles, it is used as a preservative as it slows down the effects of food spoilage. Vinegars flavored with different herbs are usually used, such as dill, tarragon, rosemary or thyme; There are also garlic ones.
Vinegar also features in various sauces and dressings such as ketchup, mayonnaise, prepared mustard, hot sauces, garlic sauce, etc.
Industrial and home
It is used as a food preservative in the food industry. Vinegar is used as a cleaning item for the glass surface. If vinegar is sprayed on the windshield of the car, it will not produce ice or frost. It is useful for removing perspiration stains and rust from tools and screws. It is a good repellent for mosquitoes, ants and also fleas on pets. If we apply vinegar in an area it will serve as a repellent for cats. Due to its acid nature, it reacts with calcium carbonate, which is why it is also used to clean limescale in small household appliances such as coffee makers; for the same reason, it can damage limestone and marble.
It is of interest for organic chemistry as a reagent, for inorganic chemistry as a ligand, and for biochemistry as a metabolite (activated as acetyl-coenzyme A). It is also used as a substrate, in its activated form, in reactions catalyzed by enzymes known as acetyltransferases, and specifically histone acetyltransferases.
Suggested home uses
Suggested uses include:
- A teaspoon of vinegar in two cups of water refreshes withered vegetables.
- A small bowl with vinegar helps neutralize unpleasant smells, such as tobacco.
- The vinegar is excellent to clean and shine glass objects—glasses, glasses, mirrors and windows.
- White vinegar and apple vinegar can be used to clean any surface, such as worktops and bathtubs.
- Brush carpets and rugs with a mixture of a cup of vinegar in a gallon (or 4, 5 liters) of water can help rekindle the color.
- The hot white vinegar also serves to remove glue remnants, such as when a sticker is removed from any flat surface.
- It is an excellent softener for clothing, so it is advisable to add a bit of vinegar to the last clarified.
- A little vinegar added to the water of a vase lengthens the life of the flowers.
- It also serves to relieve some bites, hives and sunburns by being applied directly over the affected area.
- Rinsing hair with vinegar and hot water after shampoo helps to avoid dandruff.
- A little apple vinegar in the bathroom water will help relieve dry skin.
- Some healers use it to cure the snake.
- Pure pulverized on the black fungus (moho) of the walls due to condensation, eliminates it.
Varieties
Throughout the world each country has different varieties of vinegar. Wine vinegar, balsamic vinegar and sherry vinegar are some varieties that can be found, they are described below.
Red vinegar
This is the name given to the most common of all vinegars, as well as the one with the highest consumption and production in the world. This vinegar is from different varieties of wine. Sometimes this commercial vinegar has not gone through the maturation phase.
White vinegar
It is a vinegar obtained from the fermentation of pure alcohol from sugar cane. It is the strongest variant of all, which is why it is sold reduced with water to 10 or 5 percent. Although it can be used as a dressing, it is mostly used as a highlighter of bright colors in fabrics (to prevent fading), or as a household cleaning product.
Balsamic vinegar
The best known of the vinegars is the aceto balsamico di Modena. It is a type of vinegar of Italian origin from the Emilia-Romagna region and especially from the city that gives it its name, Modena. Among its characteristics are those of having a strong flavor, dark color and slightly sweet aromas. It matures for at least twelve years in barrels of different woods. It is widely used in vinaigrettes. It is advisable to only add a few drops to the sauce for dressing. There are some vinegars in small 100 ml bottles that can even cost hundreds of euros, since they are aged for many years (they can reach forty years or more). Vinegar is also used to eliminate fleas and ticks from dogs by adding them to a stimulator, adding the same amount of water as vinegar, or adding a few drops to their drinking water.
Sherry Vinegar
Obtaining this vinegar is linked to the production of Marco de Jerez wines. Vinegar is made exclusively from the acetic fermentation of these wines, the flavor of this vinegar is stronger than that of wine. The resulting color of this vinegar is dark mahogany, somewhat concentrated and with generous aromas, the nuance of wood is noticeable on the nose. Sherry vinegar is ideal to be consumed in vinaigrettes and salad dressings as well as a flavoring for different foods.
There is evidence of its existence around the 1st century after Christ, in the writings of the wise man from Cádiz, Columela. It is currently part of the quality products certified by the Junta de Andalucía and its production is regulated by the Regular Council of Wine and Brandy de Jerez. Three types can be found: "Vinagre de Jerez", which has aged six months, "Vinagre de Jerez Reserva", which has aged a minimum of two years and "Vinagre de Sherry Gran Reserva", which has aged a minimum of ten years (although the council allows you to specify the age if it is older, and you can find vinegars up to 20 or 30 years old).
Cider or apple vinegar
This vinegar is sometimes called apple cider vinegar and is widely used in the kitchens of northern European countries. Its preparation is based on the alcoholic fermentation of the apple in cider. The use of this vinegar makes it very suitable in salads and vinaigrettes. Among its medicinal uses, it is used as a remedy for the bad smell of the armpits by putting a gauze with a solution of it, as a lotion soothes muscles that have been subjected to strong sports, as well as a natural remedy for pediculosis.
Port Vinegar
Made with Port wine.