vinegar

vin·e·gar

(vĭn'ĭ-gər) pronunciation

An impure dilute solution of acetic acid obtained by fermentation beyond the alcohol stage and used as a condiment and preservative.
Sourness of speech or mood; ill temper.
Liveliness and enthusiasm; vim.

[Middle English vinegre, from Old French vinaigre : vin, wine (from Latin vīnum) + aigre, sour (from Vulgar Latin *acrus , from Latin ācer).]

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Vinegar

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A liquid obtained from the action of bacteria that transforms an alcoholic liquid into a solution containing 4%-12% acetic acid. All foods that can produce an alcoholic fermentation can be used to make vinegar (wine, ethyl alcohol, cider, sugar cane, malt, dates, oranges, bananas, rice, coconut milk, for example). Wine and cider are the best base ingredients for making vinegar. 
Traditional method or "Orleans method" 
Vinegar is produced in oak barrels. The wine can ferment for several weeks, after which vinegar is obtained. It is unpasteurized and keeps all of its flavor and color. 
Industrial method 
The liquid is stirred with beech shavings in vast metal vats. The resulting vinegar has no bouquet. Another procedure consists of stirring the wine or alcohol continuously while air is pumped into the liquid at the same time. This produces a clarified vinegar that has lost much of its bouquet. 
Balsamic vinegar is a highly renowned vinegar; the variety from Modena has the best reputation. A sweet white grape (Trebbiano) is used in its fabrication. Usually sold when it has been aged for 4-5 years, it is possible to find some that have been aged 10-40 years, resulting in indescribable fineness and flavor. Balsamic vinegar is a dark brown color, with a fluid, slightly syrupy consistency, low acidity and a characteristic flavor.

Preparing 
Homemade vinegar: to make one's own vinegar, pour the chosen liquid into a wooden, glass or stoneware container and leave at room temperature. One can begin with a mixture of unpasteurized vinegar and alcohol (white or red wine, cider, etc.) (3 cups/750 ml of wine and 3⁄4 cup/200 ml of vinegar), but this method takes a long time (3-4 months). It can be shortened to 1-2 months if one uses a mother of vinegar mixture. In this case, cover the container with a double thickness of a straining cloth (like muslin) to allow air to pass through and let it rest in a warm place; it is important to avoid moving the container. When the wine has become vinegar, filter and bottle. 
If you wish to keep the mother of vinegar for later use, keep it in a small amount of vinegar. When the mother of vinegar becomes too large, remove a portion that can be used to make another vinegar. 
Herbs can be added to taste to a sterilized container in which previously heated vinegar can be poured. Let rest for 2 weeks, shaking occasionally; filter by pouring into a new sterilized bottle and keep in a cool place, away from light.

Step 1: Place herb sprigs in a pot containing white wine vinegar, heat gently then let infuse off the heat for 30 min.

Step 2: Pour the flavored vinegar into a jug, taking care to keep back the herbs.

Step 3: Fill a sterilized bottle with flavored vinegar, then add a fresh herb sprig.

Step 4: In this way, one can make vinegars flavored with thyme, tarragon, etc.

Serving Ideas 
Vinegar is used as a condiment, seasoning vinaigrettes, mayonnaises and mustards. Its acidifying action prevents the oxidation of fruits and vegetables, slows down the action of enzymes that destroy vitamin C, extends the storage of foods by maceration, pickling and preserving, and gives foods a sweet-and-sour flavor. It is used for meat, chicken and game marinades and for dried beans (add vinegar at the end of cooking for legumes). It is useful for deglazing. Added to the poaching water of eggs, it helps coagulate the white.  
Most vinegars can be used in place of each other. White vinegar, which is less perfumed, is ideal in pickles and other preserves. Cider and malt vinegars are used in dark and spicy pickles and chutneys. Cider vinegar gives a slight apple taste to foods. 
Cider and white wine vinegars are excellent with fish, crustaceans and shellfish, fruits and fine sauces (hollandaise and béarnaise). Red wine vinegar adds piquancy and enhances the taste of slightly bland foods (calf liver and red meat dishes). 
Chinese or Japanese rice vinegar is generally mild and is used to flavor crudités, soups and sweet-and-sour dishes.  
High-quality balsamic vinegar shouldn't be boiled, although less expensive balsamic can be boiled and reduced to a thicker consistency such as a syrup; the flavor mellows. For cooked dishes, high-quality balsamic is added a little before the end of cooking. It can be added to grilled meats and sauces before serving. It is used on salads (in place of or combined with red wine vinegar), or to flavor beef fillet, foie gras, fish, lobster and mussels. Cut strawberries can be sprinkled with balsamic vinegar and left to macerate for a few minutes.

Storing 
At room temperature: indefinitely. 
In the fridge: homemade vinegar. It is still edible even if it becomes cloudy and a slime ("mother of vinegar") forms; it can be filtered out or left in.

Nutritional Information
Vinegar is composed of 95% water. It contains no protein, fat or vitamins, very little carbohydrate and very few calories (2 per tablespoon/15 ml).  
Unpasteurized vinegar contains very small quantities of minerals. Pasteurized vinegar has almost no minerals.  
The higher its level of acetic acid, the more acidic the vinegar will be. 
Properties (particularly if unpasteurized): vinegar soothes wounds, insect bites, burns, headaches and chronic fatigue. It stimulates the appetite and digestion and helps prevent gastroenteritis conditions or treat them. Consumed in a too great quantity, it can irritate the mucous membranes. Replace vinegar with lemon juice if one has digestive problems.

Britannica Concise Encyclopedia:

vinegar

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Sour liquid obtained by fermentation of dilute alcoholic liquids. Probably first made from wine (French vinaigre means "sour wine"), vinegar may also be made from malted barley, rice, cider, or other substances. The source substance, which must contain sugar, is fermented by yeast to produce alcohol. The alcohol is then aerated, which causes it to convert, through the action of Acetobacter bacteria, to acetic acid, water, and various other compounds. Vinegar is used in pickling meat, fish, fruits, and vegetables and in creating marinades, dressings, and other sauces.

For more information on vinegar, visit Britannica.com.

Gale's How Products Are Made:

How is vinegar made?

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Background

Vinegar is an alcoholic liquid that has been allowed to sour. It is primarily used to flavor and preserve foods and as an ingredient in salad dressings and marinades. Vinegar is also used as a cleaning agent. The word is from the French vin (wine) and aigre (sour).

History

The use of vinegar to flavor food is centuries old. It has also been used as a medicine, a corrosive agent, and as a preservative. In the Middle Ages, alchemists poured vinegar onto lead in order to create lead acetate. Called "sugar of lead," it was added to sour cider until it became clear that ingesting the sweetened cider proved deadly.

By the Renaissance era, vinegar-making was a lucrative business in France. Flavored with pepper, clovers, roses, fennel, and raspberries, the country was producing close to 150 scented and flavored vinegars. Production of vinegar was also burgeoning in Great Britain. It became so profitable that a 1673 Act of Parliament established a tax on so-called vinegar-beer. In the early days of the United States, the production of cider vinegar was a cornerstone of farm and domestic economy, bringing three times the price of traditional hard cider.

The transformation of wine or fruit juice to vinegar is a chemical process in which ethyl alcohol undergoes partial oxidation that results in the formation of acetaldehyde. In the third stage, the acetaldehyde is converted into acetic acid. The chemical reaction is as follows: CH₃CH₂OH=2HCH₃CHO=CH₃COOH.

Historically, several processes have been employed to make vinegar. In the slow, or natural, process, vats of cider are allowed to sit open at room temperature. During a period of several months, the fruit juices ferment into alcohol and then oxidize into acetic acid.

The French Orleans process is also called the continuous method. Fruit juice is periodically added to small batches of vinegar and stored in wooden barrels. As the fresh juice sours, it is skimmed off the top.

Both the slow and continuous methods require several months to produce vinegar. In the modern commercial production of vinegar, the generator method and the submerged fermentation method are employed. These methods are based on the goal of infusing as much oxygen as possible into the alcohol product.

Raw Materials

Vinegar is made from a variety of diluted alcohol products, the most common being wine, beer, and rice. Balsamic vinegar is made from the Trebbiano and Lambrusco grapes of Italy's Emilia-Romagna region. Some distilled vinegars are made from wood products such as beech.

Acetobacters are microscopic bacteria that live on oxygen bubbles. Whereas the fermentation of grapes or hops to make wine or beer occurs in the absence of oxygen, the process of making vinegars relies on its presence. In the natural processes, the acetobacters are allowed to grow over time. In the vinegar factory, this process is induced by feeding acetozym nutrients into the tanks of alcohol.

Mother of vinegar is the gooey film that appears on the surface of the alcohol product as it is converted to vinegar. It is a natural carbohydrate called cellulose. This film holds the highest concentration of acetobacters. It is skimmed off the top and added to subsequent batches of alcohol to speed the formation of vinegar. Acetozym nutrients are manmade mother of vinegar in a powdered form.

Herbs and fruits are often used to flavor vinegar. Commonly used herbs include tarragon, garlic, and basil. Popular fruits include raspberries, cherries, and lemons.

Design

The design step of making vinegar is essentially a recipe. Depending on the type of vinegar to be bottled at the production plant—wine vinegar, cider vinegar, or distilled vinegar—food scientists in the test kitchens and laboratories create recipes for the various vinegars. Specifications include the amount of mother of vinegar and/or acetozym nutrients added per gallon of alcohol product. For flavored vinegars, ingredients such as herbs and fruits are macerated in vinegar for varying periods to determine the best taste results.

The Manufacturing
Process

The Orleans method

Wooden barrels are laid on their sides. Bungholes are drilled into the top side and plugged with stoppers. Holes are also drilled into the ends of the barrels.
The alcohol is poured into the barrel via long-necked funnels inserted into the bungholes. Mother of vinegar is added at this point. The barrel is filled to a level just below the holes on the ends. Netting or screens are placed over the holes to prevent insects from getting into the barrels.
The filled barrels are allowed to sit for several months. The room temperature is kept at approximately 85°F (29°C). Samples are taken periodically by inserting a spigot into the side holes and drawing liquid off. When the alcohol has converted to vinegar, it is drawn off through the spigot. About 15% of the liquid is left in the barrel to blend with the next batch.

The submerged fermentation
method

The submerged fermentation method is commonly used in the production of wine vinegars. Production plants are filled with large stainless steel tanks called acetators. The acetators are fitted with centrifugal pumps in the bottom that pump air bubbles into the tank in much the same way that an aquarium pump does.
As the pump stirs the alcohol, acetozym nutrients are piped into the tank. The nutrients spur the growth of acetobacters on the oxygen bubbles. A heater in the tank keeps the temperature between 80 and 100°F (26-38°C).
Within a matter of hours, the alcohol product has been converted into vinegar. The vinegar is piped from the acetators to a plate-and-frame filtering machine. The stainless steel plates press the alcohol through paper filters to remove any sediment, usually about 3% of the total product. The sediment is flushed into a drain while the filtered vinegar moves to the dilution station.

The generator method

Distilled and industrial vinegars are often produced via the generator method. Tall oak vats are filled with vinegar-moistened beechwood shavings, charcoal, or grape pulp. The alcohol product is poured into the top of the vat and slowly drips down through the fillings.
Oxygen is allowed into the vats in two ways. One is through bungholes that have been punched into the sides of the vats. The second is through the perforated bottoms of the vats. An air compressor blows air through the holes.
When the alcohol product reaches the bottom of the vat, usually within in a span of several days to several weeks, it has converted to vinegar. It is poured off from the bottom of the vat into storage tanks. The vinegar produced in this method has a very high acetic acid content, often as high as 14%, and must be diluted with water to bring its acetic acid content to a range of 5-6%.
To produce distilled vinegar, the diluted liquid is poured into a boiler and brought to its boiling point. A vapor rises from the liquid and is collected in a condenser. It then cools and becomes liquid again. This liquid is then bottled as distilled vinegar.

Bascsamic vinegar

The production of balsamic vinegar most closely resembles the production of fine wine. In order to bear the name balsamic, the vinegar must be made from the juices of the Trebbiano and Lambrusco grapes. The juice is blended and boiled over a fire. It is then poured into barrels of oak, chestnut, cherry, mulberry, and ash.
The juice is allowed to age, ferment, and condense for five years. At the beginning of each year, the aging liquid is mixed with younger vinegars and placed in a series of smaller barrels. The finished product absorbs aroma from the oak and color from the chestnut.

Quality Control

The growing of acetobacters, the bacteria that creates vinegar, requires vigilance. In the Orleans Method, bungholes must be checked routinely to ensure that insects have not penetrated the netting. In the generator method, great care is taken to keep the temperature inside the tanks in the 80-100°F range (26-38°C). Workers routinely check the thermostats on the tanks. Because a loss of electricity could kill the acetobacters within seconds, many vinegar plants have backup systems to produce electrical power in the event of a blackout.

Byproducts/Waste

Vinegar production results in very little by-products or waste. In fact, the alcohol product is often the by-product of other processes such as winemaking and baker's yeast.

Some sediment will result from the submerged fermentation method. This sediment is biodegradable and can be flushed down a drain for disposal.

The Future

By the end of the twentieth century, grocery stores in the United States were posting $200 million in vinegar sales. White distilled vinegar garners the largest percentage of the market, followed in order by cider, red wine, balsamic, and rice. Balsamic vinegar is the fastest growing type. In addition to its continued popularity as a condiment, vinegar is also widely used as a cleaning agent.

Where to Learn More

Books

Lang, Jenifer Harvey, ed. Larousse Gastronomique. New York: Crown, 1984.

Proulx, Annie, and Lew Nichols. Cider: Making, Using and Enjoying Sweet and Hard Cider. Pownat, VT: Storey Communications, 1997.

Watson, Ben. Cider Hard and Sweet: History, Traditions, and Making Your Own. Woodstock, Vermont: Countryman Press, 1999.

Other

Alcoholic Drinks of the Middle Ages: Vinegar. December 2001. <http://www.geocities.com/Paris/1265/cvinegar.html>.

Sonomna Vinegar Works Web Page. December 2001. <http://www.sonomavinegar.com>.

[Article by: Mary McNulty]

McGraw-Hill Science & Technology Encyclopedia:

Vinegar

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A food condiment containing mainly acetic acid that is produced by the bacterial oxidative fermentation of various ethanolic solutions. Vinegar is one of the oldest fermented foods used by humans. Babylonian records indicate that vinegars prepared from wines and beer were widely used as early as 5000 b.c. See also Acetic acid; Wine.

The names for the different vinegars are based on the substrates from which they are made. These include the juices from different fruits, starchy vegetables, cereals, and distilled ethanol (ethyl alcohol). In the United States, white distilled vinegar makes up over 80% of the annual production. Much of the white distilled vinegar is made from denatured synthetic ethanol. Nitrogen compounds, minerals, and other nutrients must be added to the alcohol medium to support the growth and metabolism of the acetic acid bacteria. Most other vinegars are made from ethanolic solutions generated by a yeast fermentation. Cider vinegar is produced from yeast-fermented apple juice, wine vinegar (such as Balsamic vinegar) from fermented grape juice. Other juices such as pineapple, orange, and pear, as well as sugarcane syrup and molasses, can serve as fermentation substrates. Vinegar is also produced from starchy vegetables such as potatoes and from cereals such as barley, corn, and rice. Malt vinegar is made from an infusion of barley malt and other cereals in which the enzymes in the malt have converted the starch to fermentable sugars. See also Enzyme; Ethyl alcohol.

Vinegar sold in the United States must contain at least 4 g of acetic acid per 100 ml of solution (40-grain vinegar). Other federal specifications describe permitted color, odor, presence of trace metals, and alcohol content. Nondistilled vinegars possess distinctive colors and flavors that reflect the properties of the original substrate.

Bacteria belonging to the genus Acetobacter are primarily responsible for the vinegar fermentation. Four species are recognized; they are distinguished on the basis of nutrient requirements, production of brown pigments, and tolerance to ethanol. All acetic acid bacteria require oxygen for growth and metabolism. See also Industrial microbiology.

A variety of methods are used for the production of vinegar. The simplest fermentations are slow and inefficient but are relatively foolproof and utilize inexpensive equipment. Submerged fermenters produce 120–150-grain vinegar in minimal time, but they are expensive and system failures can occur. See also Fermentation.

Oxford Food & Nutrition Dictionary:

vinegar

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A 4% solution of acetic acid; the product of two fermentations, first with yeast to convert sugars into alcohol, then this liquor, called gyle (6-9% alcohol), is fermented with Acetobacter spp. to form acetic acid.

In most countries vinegar is made from grape juice (wine vinegar; may be from red, white, or rosé wine).

Malt vinegar is made from malted barley and may be distilled to a colourless liquid. Cider vinegar (simply known as vinegar in the USA) is made from apple juice; vinegars may be flavoured with a variety of herbs. Non-brewed condiment (once called non-brewed vinegar) is a solution of acetic acid, 4-8%, coloured with caramel. Balsamic vinegar is made from grape juice that has been concentrated over a low flame and fermented slowly in a series of wooden barrels; made only around Modena, Italy.

Barron's Food Lover's Companion:

vinegar

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[VIHN-ih-ger] Derived from the French vin aigre, "sour wine," vinegar is made by bacterial activity that converts fermented liquids such as wine, beer or cider into a weak solution of acetic acid (the constituent that makes it sour). Vinegar has been used for centuries for everything from beverages (like shrubs), to an odor-diminisher for strong foods such as cabbage and onions, to a hair rinse and softener. There are a multitude of vinegar varieties available today. In the United States, the most popular styles are the fruity apple cider vinegar, made from fermented apple cider, and the rather harsh-tasting distilled white vinegar, made from a grain-alcohol mixture. The French prefer pleasantly pungent wine vinegars, which can be made from either red or white wine. In Britain the favorite is mild malt vinegar, obtained from malted barley. The exquisite Italian balsamic vinegar, made from white Trebbiano grape juice, gets its dark color and pungent sweetness from aging in barrels-of various woods and in graduating sizes-over a period of years. It should be noted that many balsamic vinegars contain sulfites, which are primarily added to inhibit the growth of unfavorable, flavor-detracting bacteria. Herb vinegars are made by steeping fresh herbs such as dill and tarragon in vinegar. Popular fruit vinegars include those made with raspberries and blueberries. Mild and slightly sweet rice vinegar, made from fermented rice, is widely used in Japanese and Chinese cooking. It's a key element in dishes such as sushi. Cane vinegar is made from sugarcane and has a rich, slightly sweet flavor. Vinegar is essential in making pickles, mustards and vinaigrettes. It adds a jolt of flavor to numerous sauces, marinades and dressings, and to preparations such as sauerbraten, sweet-and-sour dishes and marinated herring. It's also widely used as a table condiment for dishes such as England's fish and chips. Vinegar should be stored airtight in a cool, dark place. Unopened, it will keep indefinitely; once opened it can be stored for about 6 months. See also mother of vinegar; su.

Bible Dictionary and Concordance:

Vinegar

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A beverage made from wine or beer before the process of fermentation is complete. Like wine, it was forbidden to the Nazirite (Num 6:3). It was used as a flavoring in food (Ruth 2:14), was sour (Prov 10:26) and caused one to feel more thirsty (Ps 69:21). In the NT Roman soldiers drank vinegar ("sour wine") mixed with water, and offered some to Jesus before his crucifixion (Matt 27:48; Mark 15:36).

Concordance
Num 6:3. Ruth 2:14. Ps 69:21. Prov 10:26; 25:20

Columbia Encyclopedia:

vinegar

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vinegar, sour liquid consisting mainly of acetic acid and water, produced by the action of bacteria on dilute solutions of ethyl alcohol derived from previous yeast fermentation. The coloring and flavoring are characteristic of the alcoholic liquor (as cider, beer, wine, fermented fruit juices, solutions of barley malt, hydrolyzed cereals, starches, or sugars) from which the vinegar is made. Vinegar is used as a salad dressing, a preservative, a household remedy to allay irritations, a mild disinfectant, and, in cooking, as a fiber softener. Vinegar has been known from antiquity as a natural byproduct of wine; the name is derived from the French vin aigre [sour wine]. The manufacture as a separate industry began in France in the 17th cent. The wasteful, slow, or natural, process, a spontaneous fermentation in casks half full of beechwood shavings exposed to the atmosphere by bung holes, was superseded in the early 19th cent. by the quick, or generator, method. The generator used in present-day commercial manufacture is usually a tall, truncated cone or vertical, wood tank with a false bottom perforated to admit air that is generally forced through by a blower. The alcoholic solution is allowed to drip through a filling of hard-wood shavings or other material presenting a large surface area. Vinegar made by this method must be aged to remove a natural harshness. It is generally clarified, then pasteurized. Some vinegars are subjected to distillation which removes most of the flavorings other than acetic acid. In another process, the solution is aerated directly by a spinning rotor. The wood shavings are not needed in this case, and the process runs continuously. Acetic fermentation may be impeded by an excessive growth of mother of vinegar, a slimy mass of bacteria, or of the parasitic vinegar eel, a minute, threadlike worm.

Nutritional Values:

The Nutritional Value for: vinegar, cider

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Quantity	Energy (calories)	Carbohydrates (grams)	Protein (grams)	Cholesterol (milligrams)	Weight (grams)	Fat (grams)	Saturated Fat (grams)
1 tbsp	0	1	0	0	15	0	0

Word Tutor:

vinegar

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IN BRIEF: A sour liquid made by fermenting certain fruits.

A spoonful of honey will catch more flies than a gallon of vinegar. — Benjamin Franklin (1706-1790).

LearnThatWord.com is a free vocabulary and spelling program where you only pay for results!

Wiley Dictionary of Flavors:

Vinegar

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Vinegar can be developed, flavored, and modified in many different ways. Artificial vinegar is made by dissolving acetic acid in water. The classic way of making vinegar is through a bacterial inoculation of alcohol, wine, or apple cider. Vinegar can also be made from cane sugar, malt, dates, oranges, bananas, rice, or coconut milk. Vinegar is easy to make. To produce common vinegar, two steps are required. The first stage in making vinegar is the development of alcohol and is accomplished by the fermentation of sugars by yeasts like saccharomyces ellipsoideus. The growth of the yeast is retarded by the development of the acetic acid, therefore the two stages cannot occur simultaneously. Alcohol-containing products, exposed to the air come in contact with microorganisms in the air such as acetobacter spp. This can happen naturally, or the system can take the next step by inoculation. The system can be inoculated with a culture of microorganisms like Acetobacter Acetii, A. Pasteurianum, or A. Kutzingianum. The inoculate forms a sludge on the top of the vinegar. This sludge eventually falls to the bottom of the liquid, where it forms a mass called mother of vinegar or vinegar mother. This substance, vinegar mother, can then be added to stored or vatted vinegar to produce more vinegar. This is called the traditional Orleans method. See Acetic Acid, Balsamic Vinegar, Apple Cider Vinegar, Wine Vinegar.

Mosby's Dental Dictionary:

vinegar (as a solvent)

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A warm, dilute solution of household vinegar; used as a substitute for acetic acid to dissolve accumulated dental calculus from a removable dental prosthesis.

Rhymes:

vinegar

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See words rhyming with "vinegar."

Bradford's Crossword Solver's Dictionary:

vinegar

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See crossword solutions for the clue Vinegar.

Wikipedia on Answers.com:

Vinegar

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A variety of flavoured vinegars on sale in France (bottom rows)

Vinegar is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria.^[1] It is today mainly used in the kitchen, but historically, as the most easily available mild acid, it had a great variety of industrial, medical, and domestic uses. Commercial vinegar is produced either by fast or slow fermentation processes. In general, slow methods are used with traditional vinegars, and fermentation proceeds slowly over the course of weeks or months. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria. Fast methods add mother of vinegar (i.e., bacterial culture) to the source liquid before adding air using a venturi pump system or a turbine to promote oxygenation to obtain the fastest fermentation. In fast production processes, vinegar may be produced in a period ranging from 20 hours to three days.

Varieties

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Malt

Malt vinegar is made by malting barley, causing the starch in the grain to turn to maltose. Then an ale is brewed from the maltose and allowed to turn into vinegar, which is then aged. It is typically light-brown in color.

In the United Kingdom, salt and malt vinegar is a traditional seasoning for chips and crisps.

Wine

Sherry vinegar

Wine vinegar is made from red or white wine, and is the most commonly used vinegar in Mediterranean countries and Central Europe. As with wine, there is a considerable range in quality. Better-quality wine vinegars are matured in wood for up to two years, and exhibit a complex, mellow flavor. Wine vinegar tends to have a lower acidity than white or cider vinegars. More expensive wine vinegars are made from individual varieties of wine, such as Champagne, sherry, or pinot grigio.

Sherry vinegar

Production of Sherry vinegar is linked to the production of wines of Jerez. The vinegar is made exclusively from the acetic fermentation of Sherry wines; the taste of this vinegar is stronger than that of wine. The resulting color of this vinegar is dark-mahogany; it is concentrated and has generous aromas; the nose will notice the hue of wood. Sherry vinegar is ideal for vinaigrettes and salad dressings and for flavoring various foods.

There is evidence of its existence back in the first century CE, in the writings of Cadiz wiseman Columella. It is currently presented with quality products certified by the government of Andalusia and its production is regulated by the Consejo Regular del Vino y Brandy de Jerez (Council regulating the production of Jerez wine and brandy). Two types are found: Vinagre de Jerez, which is aged for six months or Vinagre de Jerez Reserva, which is aged for a minimum of two years (although the Council allows to specify the age if this is greater, and vinegar 20 or 30 years old can be found).

Apple cider

Apple cider vinegar, otherwise known simply as cider vinegar or ACV, is made from cider or apple must, and has a brownish-yellow color. It often is sold unfiltered and unpasteurized with the mother of vinegar present, as a natural product. Because of its acidity, apple cider vinegar may be very harsh, even burning, to the throat. If taken straight, (as opposed to used in cooking), it can be diluted (e.g., with fruit juice or water) before drinking.^[2] It is also sometimes sweetened with sugar or honey.^[3] There have been reports of acid chemical burns of the throat from apple cider vinegar tablets, but doubt remains as to whether apple cider vinegar was in fact an ingredient in the evaluated products.^[4] The pH of apple cider vinegar is typically between pH 4.25 and 5.00 if undiluted.

Fruit

Persimmon vinegar produced in South Korea

Fruit vinegars are made from fruit wines, usually without any additional flavoring. Common flavors of fruit vinegar include apple, blackcurrant, raspberry, quince, and tomato. Typically, the flavors of the original fruits remain in the final product.

Most fruit vinegars are produced in Europe, where there is a growing market for high-price vinegars made solely from specific fruits (as opposed to nonfruit vinegars that are infused with fruits or fruit flavors).^[5] Several varieties, however, also are produced in Asia. Persimmon vinegar, called gam sikcho (감식초), is popular in South Korea. Jujube vinegar ^photo, called zaocu or hongzaocu (simplified Chinese: 枣醋 / 红枣醋; traditional Chinese: 醋紅 / 紅棗醋), and wolfberry vinegar ^photo, called gouqicu (Chinese: 枸杞醋), are produced in China.

Jamun sirka (Hindi: जामुन सिरका), a vinegar produced from the jamun (or rose apple) fruit in India, is considered to be medicinally valuable for stomach, spleen and diabetic ailments.^[6]

Balsamic

Balsamic vinegar is an aromatic, aged type of vinegar traditionally crafted in the Modena and Reggio Emilia provinces of Italy from the concentrated juice, or must, of white grapes (typically of the Trebbiano variety). It is very dark brown in color, and its flavor is rich, sweet, and complex, with the finest grades being the product of years of aging in a successive number of casks made of various types of wood (including oak, mulberry, chestnut, cherry, juniper, ash, and acacia). Originally a product available to only the Italian upper classes, a cheaper form of balsamic vinegar became widely known and available around the world in the late 20th century. True balsamic vinegar (which has Protected Designation of Origin status) is aged for 12 to 25 years. Balsamic vinegars that have been aged for up to 100 years are available, though they are usually very expensive. The commercial balsamic sold in supermarkets is typically made with concentrated grape juice mixed with a strong vinegar, which is laced with caramel and sugar. Regardless of how it is produced, balsamic vinegar must be made from a grape product.

Balsamic vinegar has a high acidity level, but the tart flavor is usually hidden by the sweetness of the other ingredients, making it very mellow.

Rice

Rice vinegar is most popular in the cuisines of East and Southeast Asia. It is available in "white" (light yellow), red, and black varieties. The Japanese prefer a light rice vinegar for the preparation of sushi rice and salad dressings. Red rice vinegar traditionally is colored with red yeast rice. Black rice vinegar (made with black glutinous rice) is most popular in China, and it is also widely used in other East Asian countries.

White rice vinegar has a mild acidity with a somewhat "flat" and uncomplex flavor. Some varieties of rice vinegar are sweetened or otherwise seasoned with spices or other added flavorings.

Coconut

Coconut vinegar, made from fermented coconut water, is used extensively in Southeast Asian cuisine (particularly in the Philippines and Sri Lanka, major producers, where it is called suka ng niyog or vinakiri), as well as in some cuisines of India. A cloudy white liquid, it has a particularly sharp, acidic taste with a slightly yeasty note.

Palm

Palm vinegar, made from the fermented sap from flower clusters of the nipa palm (also called attap palm), is used most often in the Philippines, where it is produced, and where it is called sukang paombong. Its pH is between five and six.

Cane

Cane vinegar, made from sugarcane juice, is most popular in the Philippines, in particular, the Ilocos Region of the northern Philippines (where it is called sukang iloko), although it also is produced in France and the United States. It ranges from dark yellow to golden brown in color, and has a mellow flavor, similar in some respects, to rice vinegar, though with a somewhat "fresher" taste. Contrary to expectation, containing no residual sugar, it is not sweeter than other vinegars. In the Philippines, it often is labeled as sukang maasim (Tagalog for "sour vinegar").

Cane vinegars from Ilocos also varies in two different types: basi (sweet) and suka (sour). The sweet vinegar is used as a wine in Ilokanos, while the other type of vinegar is used as a seasoning and preservative.

A white variation has become quite popular in Brazil in recent years, where it is the cheapest type of vinegar sold. It is now common for other types of vinegar (made from wine, rice and apple cider) to be sold mixed with cane vinegar to lower the costs.

Raisin

Raisin vinegar produced in Turkey

Vinegar made from raisins, called khall ʻinab (Arabic: خل عنب‎ "grape vinegar") is used in cuisines of the Middle East, and is produced there. It is cloudy and medium brown in color, with a mild flavor.^[7]

Date

Vinegar made from dates is a traditional product of the Middle East.^[8]^[9]

Beer

Vinegar made from beer is produced in the United Kingdom, Germany, Austria, and the Netherlands. Although its flavor depends on the particular type of beer from which it is made, it is often described as having a malty taste. That produced in Bavaria is a light golden color with a very sharp and not-overly-complex flavor.

Honey

Vinegar made from honey is rare, although commercially available honey vinegars are produced in Italy, France, Romania and Spain.

East Asian black

Chinese black vinegar is an aged product made from rice, wheat, millet, sorghum, or a combination thereof. It has an inky black color and a complex, malty flavor. There is no fixed recipe, so some Chinese black vinegars may contain added sugar, spices, or caramel color. The most popular variety, Zhenjiang vinegar (鎮江香醋), originated in the city of Zhenjiang, in the eastern coastal province of Jiangsu, China^[10] and also is produced in Tianjin and Hong Kong.

A somewhat lighter form of black vinegar, made from rice, also is produced in Japan, where it is called kurozu. Since 2004, it has been marketed as a healthful drink; its manufacturers claim it contains high concentrations of amino acids. Recent research on kurozu has revealed its anticancer properties in vivo on rats^[11]^[12] and in vitro on human cancer cells.^[13]

Flavored vinegars

Cantonese red vinegar

Popular fruit-flavored vinegars include those infused with whole raspberries, blueberries, or figs (or else from flavorings derived from these fruits). Some of the more exotic fruit-flavored vinegars include blood orange and pear.

Herb vinegars are flavored with herbs, most commonly Mediterranean herbs, such as thyme, tarragon or oregano. Such vinegars can be prepared at home by adding sprigs of fresh or dried herbs to vinegar purchased at a grocery store; generally a light-colored, mild tasting vinegar, such as that made from white wine, is used for this purpose.

Sweetened vinegar is of Cantonese origin, and is made from rice wine, sugar and herbs, including ginger, cloves, and other spices.

Job's tears

In Japan, an aged vinegar also is made from Job's tears, a tall, grain-bearing, tropical plant. The vinegar is similar in flavor to rice vinegar.

Kombucha

Kombucha vinegar is made from kombucha, a symbiotic culture of yeast and bacteria. The bacteria produce a complex array of nutrients and populate the vinegar with bacteria that some claim promote a healthy digestive tract, although no scientific studies have confirmed this. Kombucha vinegar primarily is used to make a vinaigrette, and is flavored by adding strawberries, blackberries, mint, or blueberries at the beginning of fermentation.

Kiwifruit

A byproduct of commercial kiwifruit growing is a large amount of waste in the form of, first, misshapen or otherwise-rejected fruit that may constitute up to 30 percent of the crop and, second, kiwifruit pomace, which is the presscake residue left after kiwifruit juice manufacture. One of the uses for this waste is the production of kiwifruit vinegar, produced commercially in New Zealand^[14] since, at least, the early 1990s, and in China in 2008.^[15]

Sinamak

A variation of cane vinegar from the Philippines (sukang maasim) is called sinamak, which is simply a spiced version that mixes the cane vinegar with siling labuyo, onions, and garlic.

Distilled vinegar

Any type of vinegar may be distilled to produce a colorless solution of about 5% to 8% acetic acid in water. This is variously known as distilled spirit or "virgin" vinegar,^[16] or white vinegar, and is used for medicinal, laboratory, and cleaning purposes, as well as in cooking, baking, meat preservation, and pickling.^[17] The most common starting material, because of its low cost, is malt vinegar.

Spirit vinegar

The term 'spirit vinegar' is sometimes reserved for the stronger variety (5% to 20% acetic acid) made from sugar cane^[18] or from chemically produced acetic acid.^[17]

Culinary uses

Vinegar is commonly used in food preparation, in particular in pickling processes, vinaigrettes, and other salad dressings. It is an ingredient in sauces such as mustard, ketchup, and mayonnaise. Vinegar is sometimes used while making chutneys. It is often used as a condiment. Marinades often contain vinegar.

Condiment for beetroot — cold, cooked beetroot is commonly eaten with vinegar
Condiment for fish and chips — in the Britain, Ireland and Canada, salt and malt vinegar (or non-brewed condiment) is sprinkled on chips.
Flavoring for potato chips — many American, Canadian and British manufacturers of packaged potato chips and crisps feature a variety flavored with vinegar and salt.
Vinegar pie — a North American variant on the dessert called chess pie. It is flavored with a small amount of cider vinegar and some versions also contain raisins, spices and sour cream.^[19]
Pickling — any vinegar can be used to pickle foods.
Cider vinegar and sauces — cider vinegar usually is not suitable for use in delicate sauces.
Apple cider vinegar - Usually placed on the table in small bowls or cups so that people can dip their crab meat into it. Also mixed with water and used to steam crabs.^[20]
Substitute for fresh lemon juice — cider vinegar can usually be substituted for fresh lemon juice in recipes and obtain a pleasing effect although it lacks the vitamin C.
Saucing roast lamb — pouring cider vinegar over the meat when roasting lamb, especially when combined with honey or when sliced onions have been added to the roasting pan, produces a sauce.
Sweetened vinegar is used in the dish of pork knuckles and ginger stew, which is made among Chinese people of Cantonese backgrounds to celebrate the arrival of a new child.^[21]
Sushi rice — Japanese use rice vinegar as an essential ingredient for sushi rice.
Red vinegar — Sometimes used in Chinese soups
Flavoring — used in the Southern U.S. to flavor collard greens, green beans, black-eyed peas, or cabbage to taste.
Commonly put into mint sauce, for general palate preference.
Vinegar — especially the coconut, cane, or palm variety — is one of the principal ingredients of Philippine cuisine.
White vinegar can be used as flavoring in ham and beans

Medical uses

Many remedies and treatments have been ascribed to vinegar over millennia and in many different cultures; however, few have been verifiable using controlled medical trials and many that are effective to some degree have significant side-effects and carry the possibility of serious health risks.^[22]

Soothing for sunburns

White vinegar applied as a spray to tissue draped over a sunburn helps restore the lost acidic level to the skin, and gives a cooling effect to the skin.^{[citation needed]}

Possible cholesterol and triacylglycerol effects

A 2006 study concluded that a test group of rats fed with acetic acid (the main component of vinegar) had "significantly lower values for serum total cholesterol and triacylglycerol" and other health benefits.^[23] Rats fed vinegar or acetic acid have lower blood pressure than controls, although the effect has not been tested in humans.^[22] Reduced risk of fatal ischemic heart disease was observed among participants in a trial who ate vinegar and oil salad dressings frequently.^[22]

Blood glucose control and diabetic management

Prior to hypoglycemic agents, diabetics used vinegar teas to control their symptoms.^[22] Small amounts of vinegar (approximately 25 g of domestic vinegar) added to food, or taken along with a meal, have been shown by a number of medical trials to reduce the glycemic index of carbohydrate food for people with and without diabetes.^[24]^[25]^[26] This also has been expressed as lower glycemic index ratings in the region of 30%.^[27]^[28]

Diet control

Multiple trials indicate that taking vinegar with food increases satiety (the feeling of fullness) and, so, reduces the amount of food consumed.^[29]^[30] Daily intake of 15 ml of vinegar (750 mg AcOH) might be useful in the prevention of metabolic syndrome by reducing obesity.^[31]

Antimicrobial use

Vinegar has been used to fight infections since Hippocrates, who lived between 460 and 377 BC, and prescribed it for curing persistent coughs. As a result, vinegar is popularly believed to be effective against infections.^{[citation needed]}

Researchers at the Food Biotechnology Department, Instituto de la Grasa (CSIC) in Seville, Spain conducted research on the antimicrobial activity of several food products, among them olive oil and vinegar. The following microorganisms were used in the study: S. aureus, L. monocytogenes, S. Enteritidis, E.coli 0157:H7, S. sonnei, and Yersinia sp. Of the products tested, vinegar (5% acetic acid) and olive oil showed the strongest bactericidal activity against all strains tested, which was attributed to their high acetic acid content and high phenolic compounds content, respectively.^[32]

See cleaning uses for further references regarding antimicrobial use.

Other medicinal uses

Applying vinegar to common jellyfish stings deactivates the nematocysts; however, placing the affected areas in hot water is a more effective treatment because the venom is deactivated by heat. The latter requires immersion in 45 °C (113 °F) water for at least four minutes for the pain to be reduced to less than what would be accomplished using vinegar.^[33] But vinegar should not be applied to Portuguese man o' war stings, however, since they are not actually jellyfish and vinegar can cause their nematocysts to discharge venom, making the pain worse.^[34] Vinegar is often used as a natural deodorant, mainly because of its antibacterial effect.^[35] Diluted vinegar can also be used as a hair conditioner and detangler by pouring over wet hair and rinsing. No vinegar smell remains after hair has been rinsed and dried.^{[citation needed]}

Vinegar has been shown ineffective for use against lice^[36] but (combined with 60% Salicylic acid) significantly more effective than placebo for the treatment of warts.^[37]

Contrary to myth, vinegar cannot be used as a detoxification agent to circumvent urinalysis testing for cannabis.^[38]^[39]

Potential hazards

Esophageal injury by apple cider vinegar tablets has been reported, and, because vinegar products sold for medicinal purposes are neither regulated nor standardized, they vary widely in content, pH, and other respects.^[4] Long-term heavy vinegar ingestion may also cause hypokalemia, hyperreninemia, and osteoporosis.^[40]

--184.58.11.120 (talk) 07:15, 2 February 2012 (UTC)===Cervical cancer screening tool=== Diluted vinegar 3% to 5%, has also been tested as an effective screening tool for cervical cancer. Vinegar changes the color of affected tissue to white, making diagnosis by inspection possible, reducing in 35% the mortality for early detection against control group.^[41]

Vinegar in Islamic medicine

The Islamic prophet Muhammad is reported to have said, "The best of condiments or condiment is vinegar."^[42] Avicenna, in his famous book The Canon of Medicine, mentions several beneficial medicinal uses for vinegar: It is a powerful clotting agent, it heals burns and skin inflammations, and it relieves headaches caused by heat. He also considers vinegar a good digestive supplement.^[43] Ibn Qayyim Al-Jawziyya also mentions the merits of vinegar in his book, Al Tibb al Nabawi (The Prophetic Medicine). In this book, he mentions that wine vinegar helps against gastric inflammation and bile, and prevents the effects of toxic medications and poisonous mushrooms. He also notes that vinegar quenches thirst, acts as an appetite stimulant, and prevents tumors from occurring. It helps the digestion process.

Cleaning uses

White vinegar is often used as a household cleaning agent. Because it is acidic, it can dissolve mineral deposits from glass, coffee makers, and other smooth surfaces.^[44] For most uses, dilution with water is recommended for safety and to avoid damaging the surfaces being cleaned.

Vinegar is an excellent solvent for cleaning epoxy resin and hardener, even after the epoxy has begun to harden. Malt vinegar sprinkled onto crumpled newspaper is a traditional, and still-popular, method of cleaning grease-smeared windows and mirrors in the UK.^[45] Vinegar can be used for polishing brass or bronze. Vinegar is widely known as an effective cleaner of stainless steel and glass.

Vinegar, throughout history, has been reputed to have strong antibacterial properties. One test by Good Housekeeping's microbiologist found that 5% vinegar is 90% effective against mold and 99.9% effective against bacteria,^[46] while another study linked with Clorox and Lysol showed vinegar to be too weak or inconsistent for it to be used effectively as a disinfectant.^[47]

Vinegar has been marketed as an environmentally-friendly solution for many household cleaning problems. For example, vinegar has been cited recently as an eco-friendly urine cleaner for pets and as a weed killer.^[48]^[49]

Agricultural and horticultural uses

Herbicide use

Vinegar can be used as an herbicide.^[50] Acetic acid is not absorbed into root systems; the vinegar will kill top growth, but perennial plants will reshoot.^[51]

Most commercial vinegar solutions available to consumers for household use do not exceed 5%. Stronger solutions are available from some retailers, but it should be noted that solutions of 10% and above require careful handling, because they are corrosive and damaging to the skin.^[52]

Miscellaneous

When a bottle of vinegar is opened, mother of vinegar may develop. It is considered harmless and can be removed by filtering.

Vinegar eels (Turbatrix aceti), a form of nematode that has cells that are air-borne, may occur in some forms of vinegar unless the vinegar is kept covered. These feed on the mother of vinegar and can occur in naturally fermenting vinegar.^[53]

Some countries prohibit the selling of vinegar over a certain percentage acidity. As an example, the government of Canada limits the acetic acid of vinegars to between 4.1% and 12.3%.^[54]

According to legend, in France during the Black Plague, four thieves were able to rob houses of plague victims without being infected themselves. When finally caught, the Judge offered to grant the men their freedom, on the condition that they revealed how they managed to stay healthy. They claimed that a medicine woman sold them a potion made of garlic soaked in soured red wine (vinegar). Variants of the recipe, called Four Thieves Vinegar, have been passed down for hundreds of years and are a staple of New Orleans hoodoo practices.^[55]^[56]

Water-Slide Decal Application as used on scale models, musical instruments, etc. One part white distilled vinegar (5% acidity) diluted with two parts of distilled/filtered water creates a suitable solution for the application of water-slide decals to hard surfaces. The solution is very similar to the commercial products, often described as "decal softener", sold by hobby shops. The slight acidity of the solution softens the decal and enhances its flexibility, permitting the decal to cling to contours more efficiently. When using this DIY solution, just follow the directions given for normal water application of the decal.

References

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^ "Apple Cider Vinegar and Honey". http://www.doctoryourself.com/honey.html.
^ ^a ^b Hill, L; Woodruff, L; Foote, J; Barretoalcoba, M (2005). "Esophageal Injury by Apple Cider Vinegar Tablets and Subsequent Evaluation of Products". Journal of the American Dietetic Association 105 (7): 1141–4. doi:10.1016/j.jada.2005.04.003. PMID 15983536.
^ "What is Fruit Vinegar?". vinegarbook.net. http://www.vinegarbook.net/Fruit_vinegar.shtml. Retrieved June 10, 2010.
^ H. Panda (2004). Handbook On Ayurvedic Medicines With Formulae, Processes And Their Uses. National Institute Of Industrial Research, 2004. ISBN 9788186623633. http://books.google.com/books?id=64s1LkjmPmQC. "... Sirka Jamun ... ailments associated with stomach, liver, spleen ..."
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^ Fukuyama, N; Jujo, S; Ito, I; Shizuma, T; Myojin, K; Ishiwata, K; Nagano, M; Nakazawa, H et al (2007). "Kurozu moromimatsu inhibits tumor growth of Lovo cells in a mouse model in vivo". Nutrition 23 (1): 81–6. doi:10.1016/j.nut.2006.10.004. PMID 17189090.
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^ http://www.patchun.com.hk/ie/new_baby.htm New babies^{[dead link]}
^ ^a ^b ^c ^d Johnston, Carol S.; Gaas, Cindy A. (2006). "Vinegar: medicinal uses and antiglycemic effect". MedGenMed 8 (2): 61. PMC 1785201. PMID 16926800. http://www.medscape.com/viewarticle/531649.
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^ Liljeberg, H; Björck, I (1998). "Delayed gastric emptying rate may explain improved glycaemia in healthy subjects to a starchy meal with added vinegar". European Journal of Clinical Nutrition 52 (5): 368–71. doi:10.1038/sj.ejcn.1600572. PMID 9630389.
^ Leeman, M; Östman, E; Björck, I (2005). "Vinegar dressing and cold storage of potatoes lowers postprandial glycaemic and insulinaemic responses in healthy subjects". European Journal of Clinical Nutrition 59 (11): 1266–71. doi:10.1038/sj.ejcn.1602238. PMID 16034360.
^ Johnston, C. S.; Kim, C. M.; Buller, A. J. (2004). "Vinegar Improves Insulin Sensitivity to a High-Carbohydrate Meal in Subjects With Insulin Resistance or Type 2 Diabetes". Diabetes Care 27 (1): 281–2. doi:10.2337/diacare.27.1.281. PMID 14694010.
^ Sugiyama, M; Tang, A C; Wakaki, Y; Koyama, W (2003). "Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food". European Journal of Clinical Nutrition 57 (6): 743–52. doi:10.1038/sj.ejcn.1601606. PMID 12792658.
^ Östman, Elin M.; Elmståhl, Helena G. M. Liljeberg; Björck, Inger M. E. (July 2001). "Inconsistency between glycemic and insulinemic responses to regular and fermented milk products". The American Journal of Clinical Nutrition 74 (1): 96–100. PMID 11451723. http://www.ajcn.org/cgi/pmidlookup?view=long&pmid=11451723.
^ Östman, E; Granfeldt, Y; Persson, L; Björck, I (2005). "Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects". European Journal of Clinical Nutrition 59 (9): 983–8. doi:10.1038/sj.ejcn.1602197. PMID 16015276.
^ Roberts, Susan B. (2009). "High-glycemic Index Foods, Hunger, and Obesity: Is There a Connection?". Nutrition Reviews 58 (6): 163–9. doi:10.1111/j.1753-4887.2000.tb01855.x. PMID 10885323.
^ http://www.ncbi.nlm.nih.gov/pubmed/19661687
^ Medina E, Romero C, Brenes M, De Castro A (May 2007). "Antimicrobial activity of olive oil, vinegar, and various beverages against foodborne pathogens". Journal of Food Protection 70 (5): 1194–9. PMID 17536679.
^ Nomura, J; Sato, RL; Ahern, RM; Snow, JL; Kuwaye, TT; Yamamoto, LG (2002). "A randomized paired comparison trial of cutaneous treatments for acute jellyfish (Carybdea alata) stings". The American Journal of Emergency Medicine 20 (7): 624–6. doi:10.1053/ajem.2002.35710. PMID 12442242.
^ "Portuguese Man 'o Wars and their sting treatment". Cinemaquatics.co.uk. http://www.cinemaquatics.co.uk/portuguesesaladdressing.html. Retrieved 2010-03-15.
^ http://www.health911.com/remedies/rem_bodyo.htm
^ Takanolee, M; Edman, J; Mullens, B; Clark, J (2004). "Home Remedies to Control Head Lice Assessment of Home Remedies to Control the Human Head Louse, Pediculus humanus capitis (Anoplura: Pediculidae)". Journal of Pediatric Nursing 19 (6): 393–8. doi:10.1016/j.pedn.2004.11.002. PMID 15637580.
^ Steele, K.; Shirodaria, P.; O'Hare, M.; Merrett, J.D.; Irwin, W.G.; Simpson, D.I.H.; Pfister, H. (1988). "Monochloroacetic acid and 60% salicylic acid as a treatment for simple plantar warts: effectiveness and mode of action". British Journal of Dermatology 118 (4): 537–43. doi:10.1111/j.1365-2133.1988.tb02464.x. PMID 3377974.
^ "Schaffer Library of Drug Policy". Druglibrary.org. http://www.druglibrary.org/SCHAFFER/MISC/mariju1.htm. Retrieved 2010-03-15.
^ "Fooling the Bladder Cops". Erowid.org. http://www.erowid.org/psychoactives/testing/testing_info9.shtml. Retrieved 2010-03-15.
^ Lhotta, Karl; Höfle, Günther; Gasser, Rudolf; Finkenstedt, Gerd (1998). "Hypokalemia, Hyperreninemia and Osteoporosis in a Patient Ingesting Large Amounts of Cider Vinegar". Nephron 80 (2): 242–3. doi:10.1159/000045180. PMID 9736833.
^ Szarewski, Anne (2007). "Cervical screening by visual inspection with acetic acid". The Lancet 370: 365–6. doi:10.1016/S0140-6736(07)61171-4.
^ Sahih Muslim, Book 23, Chapter 28: THE MERIT OF VINEGAR AS A CONDIMENT.
^ Vinegars of the World By Paolo Giudici, Lisa Solieri, L. Solieri, Springer, 2009, p 29-31.
^ "My Environment: Cleaning Products", Ontario Ministry of the Environment
^ "Trade Secrets: Betty's Tips", BBC/Lifestyle/Homes/Housekeeping. Retrieved 2009-04-22.
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External links

Fernald, Frederik Atherton (January 1887) " Vinegar and its Mother" Popular Science Monthly 30 D. Appleton & Company. Wikisource ISSN 0161-7370 [scan]
Gasoline from Vinegar MIT Technology Review
Vinegars of the World. Solieri and Giudici, ISBN 978-88-470-0865-6

v d e Vinegar

Acetobacter Apple cider vinegar Balsamic vinegar Four Thieves Vinegar Mother of vinegar Rice vinegar Seasoned rice vinegar Sherry vinegar Traditional Balsamic Vinegar Vinaigrette

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Translations:

Vinegar

Top

Dansk (Danish)
n. - eddike

Nederlands (Dutch)
azijn, zuurheid (figuurlijk), vitaliteit, azijn toevoegen, verzuren

Français (French)
n. - vinaigre

Deutsch (German)
n. - Essig

Ελληνική (Greek)
n. - ξίδι

Italiano (Italian)
aceto

Português (Portuguese)
n. - vinagre (m)

Русский (Russian)
уксус, желчный характер, мариновать

Español (Spanish)
n. - vinagre

Svenska (Swedish)
n. - vinäger

中文（简体）(Chinese (Simplified))
醋, 尖酸味

中文（繁體）(Chinese (Traditional))
n. - 醋, 尖酸味

한국어 (Korean)
n. - 식초, 찡그린 표정, 원기

日本語 (Japanese)
n. - 不機嫌, 酢

idioms:

balsamic vinegar バルサミックビネガー(酢)

العربيه (Arabic)
‏(الاسم) خل‏

עברית (Hebrew)
n. - ‮חומץ‬

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