The word vinegar is from an old French derivation of vin "wine" and aigre "sour".  Vinegar is commonly made from wine that has been overly exposed to air. In fact any fruit or anything with sugar that can be converted to alcohol can produce vinegar.

The first step of making the alcohol occurs when sugar aided by yeast becomes alcohol.

The second step or second fermentation is induced with the help of bacteria called acetobacters, which multiply and create a raft of yeast cells called the mother. The mother converts the alcohol into acetic acid and water during the second fermentation.  Some of the mother can be retained to give birth to additional batches of vinegar.

The strength of a vinegar is determined by its amount of acetic acid, which should be listed on the label; 4 to 7 percent is the norm. However as with wines alcohol level, the percentage figure on the label doesn't tell the whole story. A well made, balanced 7 percent acetic acid vinegar may be softer and more pleasant-tasting than a cheap 5 percent version.

FoodUniversity • FoodCollege • PorkCollege • ProduceCollege • SeafoodCollege • PoultryCollege • DairyCollege • WildGameCollege