Dictionary:
vin·e·gar (vĭn'ĭ-gər)  |
[Middle English vinegre, from Old French vinaigre : vin, wine (from Latin vīnum) + aigre, sour (from Vulgar Latin *acrus, from Latin ācer).]
| 5min Related Video: vinegar |
| How Products are Made: How is vinegar made? |
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
The submerged fermentation
method
The generator method
Bascsamic vinegar
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]
| Sci-Tech Encyclopedia: Vinegar |
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.
| Food and Nutrition: vinegar |
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.
| Food Lover's Companion: vinegar |
[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.
| Dental Dictionary: vinegar (as a solvent) |
A warm, dilute solution of household vinegar; used as a substitute for acetic acid to dissolve accumulated dental calculus from a removable dental prosthesis.
| Britannica Concise Encyclopedia: vinegar |
For more information on vinegar, visit Britannica.com.
| Bible Guide: Vinegar |
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 |
| Nutritional Values: The Nutritional Value for: vinegar, cider |
| 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 |
A spoonful of honey will catch more flies than a gallon of vinegar.
— Benjamin Franklin (1706-1790).
| Wikipedia: Vinegar |
 |
This article may contain original research or unverified claims. Please improve the article by adding references. See the talk page for details. (February 2009) |
Vinegar is an acidic liquid processed from the fermentation of ethanol in a process that yields its key ingredient, acetic acid (also called ethanoic acid). It also may come in a diluted form. The acetic acid concentration typically ranges from 4 to 8 percent by volume for table vinegar[1] (typically 5%) and higher concentrations for pickling (up to 18%). Natural vinegars also contain small amounts of tartaric acid, citric acid, and other acids. Vinegar has been used since ancient times and is an important element in European, Asian, and other traditional cuisines of the world.
The word "vinegar" derives from the Old French vin aigre, meaning "sour wine".
Contents |
Vinegar has a density of approximately 0.96 g/mL. The density level depends on the acidity of the vinegar. Household vinegar used for cooking is 1.05 g/mL.
Vinegar has been made and used by people for thousands of years. Traces of it have been found in Egyptian urns dating from around 3000 BC. According to Shennong's Herb Classic, vinegar was invented in China during the Xia Dynasty, around 2000 BC.
In the Bible, it is mentioned as something not very pleasant (Ps. 69:21, Prov. 25:20), but Boaz allows Ruth to "dip her piece of bread in the vinegar" (Ruth 2:14). Jesus was offered vinegar or sour wine while on the cross (Matthew 27:48; Mark 15:36). In Islamic traditions, vinegar is one of the four favored condiments of the Prophet Muhammad, who called it a "blessed seasoning".[2]
In 1864, Louis Pasteur showed that vinegar results from a natural fermentation process.
Vinegar is made from the oxidation by acetic acid bacteria of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol.
Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally 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 and soluble cellulose, known as the mother of vinegar.
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.
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 typically is light brown in color.
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 that of white or cider vinegars. There are more expensive wine vinegars that are made from individual varieties of wine, such as Champagne, Sherry, or pinot grigio.
Apple cider vinegar, otherwise known simply as cider vinegar, 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. It is very popular, partly due to alleged beneficial health and beauty properties. Due to its acidity, apple cider vinegar may be very harsh, even burning to the throat. If taken straight (as opposed to use in cooking), it can be diluted (e.g. with fruit juice or water) before drinking.[3] It is also sometimes sweetened with sugar or honey.[4] There have been reports of acid chemical burns of the throat in using the pill form.[5]
Fruit vinegars are made from fruit wines, usually without any additional flavoring. Common flavors of fruit vinegar include apple, black currant, 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-priced vinegars made solely from specific fruits (as opposed to non-fruit vinegars which are infused with fruits or fruit flavors). Several varieties, however, also are produced in Asia. Persimmon vinegar, called gam sikcho (감식초), is popular in South Korea. Jujube vinegar photo (called 枣醋 or 红枣醋 in Chinese) and wolfberry vinegar photo (called 枸杞醋 in Chinese) are produced in China.
Umezu (梅酢; often translated as "umeboshi vinegar" or "ume vinegar"), a salty, sour liquid that is a by-product of umeboshi (pickled ume) production, is produced in Japan, but technically is not a true vinegar.
Balsamic vinegar is an aromatic, aged type of vinegar traditionally manufactured in Modena, 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 ageing in a successive number of casks made of various types of wood (including oak, mulberry, chestnut, cherry, juniper, ash, and acacia). Originally an artisanal product available only to the Italian upper classes, balsamic vinegar became widely known and available around the world in the late twentieth century. True balsamic vinegar is aged for between 12 and 25 years. One can sometimes find balsamic vinegars that have been aged for up to 100 years, though they usually are very expensive. The commercial balsamic sold in supermarkets typically is made with red wine vinegar or concentrated grape juice mixed with a strong vinegar, which is laced with caramel and sugar. However it is produced, balsamic must be made from a grape product.
Balsamic has a high acid level, but the sweetness covers the tart flavor, making it very mellow.
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(see East Asian black, below).
Some varieties of rice vinegar are sweetened or otherwise seasoned with spices or other added flavorings.
Coconut vinegar, made from fermented coconut water, is used extensively in Southeast Asian cuisine (particularly in the Philippines, a major producer, where it is called suka ng niyog), 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 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.
Cane vinegar, made from sugar cane 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, although this is simply a generic term meaning "sour vinegar."
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.
Vinegar made from raisins, called khal 'anab (خل عنب) in Arabic (literally meaning "grape vinegar") is used in cuisines of the Middle East, and is produced therein. It is cloudy and medium brown in color, with a mild flavor.photo
Vinegar made from dates is a traditional product of the Middle East.[3]
Vinegar made from beer is produced in Germany, Austria, and the Netherlands. Although its flavor depends on the particular type of beer from which it is made, it often is described as having a malty taste. That produced in Bavaria, is a light golden color with a very sharp and not-overly-complex flavor.
Vinegar made from honey is rare, although commercially available honey vinegars are produced in Italy and France.
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 and thus some Chinese black vinegars may contain added sugar, spices, or caramel color. The most popular variety, Chinkiang vinegar (鎮江香醋), originated in the city of Zhenjiang, in the eastern coastal province of Jiangsu, China[6] 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 that it contains high concentrations of amino acids.
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 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.
Spiced vinegar, from the Philippines (labeled as spiced sukang maasim), is flavored with chili peppers, onions, and garlic.
In Japan, an aged vinegar also is made from Job's Tears; it is similar in flavor to rice vinegar.
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 which some claim promotes 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.
A by-product of commercial kiwifruit growing is a large amount of waste in the form of firstly misshapen or otherwise rejected fruit that may constitute up to 30 per cent of the crop and secondly kiwifuit 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[7] since, at least, the early 1990s. Production of kiwifruit vinegar began for domestic sale in China in 2008[8].
Any type of vinegar may be distilled to produce a colourless solution of about 5% to 8% acetic acid in water. This is variously known as distilled, spirit[9] or white vinegar, and is used for medicinal, laboratory and cleaning purposes as well as in cooking, including pickling[10]. The most common starting material, due to its low cost, is malt vinegar.
The term 'spirit vinegar' is sometimes reserved for the stronger variety (5% to 20% acetic acid) made from sugar cane[11] or from chemically produced acetic acid.[10]
Vinegar is commonly used in food preparation, particularly 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.
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. [13]
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", among other health benefits.[14] Rats fed vinegar or acetic acid have lower blood pressure than controls, although the effect has not been tested in humans. [13] Reduced risk of fatal ischemic heart disease was observed among participants in a trial who ate vinegar and oil salad dressings frequently.[13]
Prior to hypoglycemic agents, diabetics used vinegar teas to control their symptoms.[13] Small amounts of vinegar (approximately 20 ml or two tablespoons 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.[15][16][17] This also has been expressed as lower glycemic index ratings in the region of 30%.[18][19]
Multiple trials indicate that taking vinegar with food increases satiety (the feeling of fullness) and so, reduces the amount of food consumed.[20][21]
Vinegar has been used to fight infections since Hippocrates, who lived between 460-377 BC, prescribed it for curing persistent coughs. As a result, vinegar is popularly believed to be effective against infections. While vinegar can be an effective antibacterial cleaning agent on hard surfaces such as washroom tiles and countertops,[22] studies show that vinegar—whether taken internally or applied topically—is not effective against infections, lice, or fungus.[23]
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.[24] But vinegar should not be applied to Portuguese man o' war stings, however, since their venom is different from most jellyfish and vinegar can cause their nematocysts to discharge venom, making the pain worse.[25]
Contrary to myth, vinegar cannot be used as a detoxification agent to circumvent urinalysis testing for marijuana.[26][27]
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.[28] Long-term heavy vinegar ingestion may also cause Hypokalemia, Hyperreninemia, and Osteoporosis.[29]
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.[30] 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.[31]
In the television show How Clean Is Your House?, British cleaning duo Kim Woodburn and Aggie MacKenzie often refer to vinegar as a "cheap and cheerful" non-toxic agent for cleaning surfaces, especially glass.
Vinegar can be used as an herbicide.[32] Acetic acid is not absorbed into root systems, so vinegar will kill top growth, but perennial plants will reshoot.[33] Vinegar made from natural products classifies as organic and so there is interest[who?] in its being used on farms, orchards, and gardens which are certified as organic.
Commercial vinegar, available to consumers for household use, does not exceed 5% and solutions above 10% need careful handling since they are corrosive and damaging to skin. Stronger solutions (i.e., greater than 5%) that are labeled for use as herbicides are available from some retailers.[34]
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.[1] This is the reason vinegar condiment jars have tightly-fitting stoppers. Most manufacturers filter and pasteurize their product before bottling to eliminate any potential adulteration, although they are harmless when ingested.[citations needed]
When vinegar is added to sodium bicarbonate (baking soda), it produces a volatile mixture of carbonic acid rapidly decomposing into water, sodium acetate, and carbon dioxide which makes the reaction fizz. It is often used to illustrate typical acid-base reactions in school science experiments.
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%.[35]
Posca, a Roman legionaries' basic drink was vinegar mixed with water and optional honey.[36]
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 Voodoo practices.[37][38]
Vinegar can be mixed with heated milk to create a casein-based plastic.[39][40]
Diluted vinegar can be used as a homemade stop bath during photographic processing.[41]
This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)
| Translations: Vinegar |
Nederlands (Dutch)
azijn, zuurheid (figuurlijk), vitaliteit, azijn toevoegen, verzuren
Français (French)
n. - vinaigre
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
idioms:
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| Best of the Web: vinegar |
Some good "vinegar" pages on the web:
 American Sign Language commtechlab.msu.edu |
| Shopping: vinegar |
| vinegar | Apple Cider Vinegar |
| balsamic vinegar | Apple Cider Vinegar And Garlic Tablets |
 | cider vinegar (culinary) |
| rice vinegar |
| vinegar eel |
Copyrights:
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 | Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2007. Published by Houghton Mifflin Company. All rights reserved. Read more |
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| How Products are Made. How Products are Made. Copyright © 2002 by The Gale Group, Inc. All rights reserved. Read more |
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| Sci-Tech Encyclopedia. McGraw-Hill Encyclopedia of Science and Technology. Copyright © 2005 by The McGraw-Hill Companies, Inc. All rights reserved. Read more |
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| Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved. Read more |
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| Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved. Read more |
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| Dental Dictionary. Mosby's Dental Dictionary. Copyright © 2004 by Elsevier, Inc. All rights reserved. Read more |
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| Britannica Concise Encyclopedia. Britannica Concise Encyclopedia. © 2006 Encyclopædia Britannica, Inc. All rights reserved. Read more |
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| Bible Guide. Illustrated Dictionary & Concordance of the Bible. Copyright © 1986 by G.G. The Jerusalem Publishing House, Ltd. All rights reserved. Read more |
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| Columbia Encyclopedia. The Columbia Electronic Encyclopedia, Sixth Edition Copyright © 2003, Columbia University Press. Licensed from Columbia University Press. All rights reserved. www.cc.columbia.edu/cu/cup/ Read more |
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| Nutritional Values. © 1999-2009 by Answers Corporation. All rights reserved. Read more |
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