Types of Vinegar:What do you know?
The predominant type of vinegar in United States is white or distilled vinegar. Vinegar is usually described in terms of grain strength, the grain being ten times the acid percentage. For example 10% acid is referred to as 100 grain (Cruess 1958). According to the Crisco Company, vinegar varieties vary greatly from country to country. Some of the most popular vinegars and their characteristics are shown below:
Balsamic vinegar:is brown in colour with a sweet-sour flavour. It is made from the white Trebbiano grape and aged in barrels of various woods. Some gourmet Balsamic vinegars are over 100 years old.
Cane vinegar:is made from fermented sugarcane and has a very mild, rich-sweet flavour. It is most commonly used in Philippine cooking.
Champagne vinegar:has no bubbles. It’s made from a still, dry white wine made from Chardonnay or Pinot Noir grapes (both of which are used to make Champagne).
Apple Cider vinegar:is made from apples and is the most popular vinegar used for cooking in the United States. It should contain at least 1.6 grams of apple solids per 100ml of which more than 50% are reducing sugars, and at least 4 grams of acetic acid per 100 ml at 20°C.
Coconut vinegar:is low in acidity, with a musty flavour and a unique aftertaste. It is used in many Thai dishes.
Distilled vinegar:is harsh vinegar made from grains and is usually colourless. It is best used only for pickling.
Malt vinegar: is very popular in England. It is made from fermented barley and grain mash, and flavoured with woods such as beech or birch. It has a hearty flavour and is often served with fish and chips.
Rice wine vinegar: has been made by the Chinese for over 5,000 years. There are three kinds of rice wine vinegar: red (used as a dip for foods and as a condiment in soups), white (used mostly in sweet and sour dishes), and black (common in stir-fries and dressings).
Sherry vinegar: is aged under the full heat of the sun in wooden barrels and has a nutty-sweet taste.
Spirit vinegar: is made by acetic fermentation of dilute ethyl alcohol. It should contain at least 4 grams of acetic acid per 100ml at 20°C. It may be coloured with caramel. This vinegar is also called “grain vinegar” or “distilled vinegar”.
White vinegar: is made from the distilled vinegar. The term “distilled” is misleading, because the vinegar is not distilled, but it is made from alcohol which is distilled.
Wine vinegar or Grape vinegar: made from grapes by acetic fermentation is called “wine vinegar” or “grape vinegar”. It can be made from white, red, or rose, wine. These vinegars make the best salad dressings. It should contain at least one gram of grape solids, 0.13 gram of grape ash and 4 grams of acetic acid per 100ml at 20°C.