vinegar


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Related to vinegar: Apple Cider Vinegar

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 fermentationfermentation,
process by which the living cell is able to obtain energy through the breakdown of glucose and other simple sugar molecules without requiring oxygen. Fermentation is achieved by somewhat different chemical sequences in different species of organisms.
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. 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a spontaneous fermentation in casks half full of beechwood shavings exposed to the atmosphere by bung holes, was superseded in the early 19th cent.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.

vinegar

[′vin·ə·gər]
(materials)
The product of the incomplete oxidation to acetic acid of ethyl alcohol produced by a primary fermentation of vegetable materials; contains not less than 4 grams of acetic acid per gallon; used in preparation of pickled fruits and vegetables and in salad dressing.

vinegar

given to Jesus to drink. [N.T.: Matthew 26:34, 48]

vinegar

a sour-tasting liquid consisting of impure dilute acetic acid, made by oxidation of the ethyl alcohol in beer, wine, or cider. It is used as a condiment or preservative
References in periodicals archive ?
5 - 13 128 kg, peas canned without added vinegar c / w 0,5 l - 2305 kg; Lot number 2 - canned tomatoes without added vinegar c / b 3L - 4,500 bottles.
There's little that can't be cleaned with a microfibre cloth and some lemon or white vinegar.
5% or 2% buffered vinegar content, cooked at 70 C and chilled at 4 C.
FRANCE: After studying the cosmetic properties linked to vinegar and researching formulas inspired by traditional recipes, Paris-based hair color expert Christophe Robin has created three hair finishing lotions with botanical vinegars whose components, rich in amino acids, vitamins and antioxidants, have been specially selected for their beneficial effects on the hair and skin.
A Spanish company are trying to grab a slice of the British market for malt vinegar on fish and chips.
Popular tradition gives vinegar many healthful benefits, both through topical and internal use: it is antiseptic, antioxidant, purifying, soothing, protective, and toning.
Johnston and two of her students also published a study that examined the effects of vinegar on markers of Type 2 diabetes in at-risk adults.
Vinegar has become the most popular and biggest health drink.
Corbion Purac launched two new vinegar solutions to inhibit Listeria growth and extend shelf life naturally at this year's IFT in New Orleans.
indianus in Pennsylvania involved the capture of adults in survey traps baited with apple cider vinegar (Biddinger et al.
So when she saw shrubs--a sweet-tart infusion of vinegar and fruit--appearing on cocktail menus, she was intrigued.
If you only use apple cider vinegar on your salad, you're seriously underestimating its potential.