vinegar

(redirected from Malt vinegar)
Also found in: Dictionary, Thesaurus, Medical.

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.
..... Click the link for more information.
. 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a spontaneous fermentation in casks half full of beechwood shavings exposed to the atmosphere by bung holes, was superseded in the early 19th cent.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 ?
I think most people will stick with British malt vinegar.
TO THE CUSTOMER This coupon entitles you the reader to a 50g pack of McCoys Crisps (Flame Grilled Steak, Cheddar & Onion or Salt & Malt Vinegar flavours) valid today, Sunday, December 6, 2009 only.
Add the 1/4 cup honey and you decide how much bourbon you want in your mustard and substitute the malt vinegar.
4 Meanwhile, for the Yorkshire puddings, make the batter by mixing together the flour, eggs, milk/water, pinch of salt and malt vinegar, then pour into very hot small muffin trays with the dripping preheated and bake in the oven at 210degC for approximately 25 minutes.
For the Parched Peas Ingredients 1 bag parched peas/black peas 1 dessertspoon of bicarbonate of soda Salt and malt vinegar Method 1.
1 grammes of salt per 100 grammes to add punch to the ingredients mix of malt vinegar, molasses, dates and tamarind.
Declining sales of malt vinegar and a lack of trade interest in the overall vinegar category meant it was in danger of commoditisation, said Aspall commerical director Geoff Bradman.
Much to the chortling Murray's amusement, Ginola failed to pick out the priciest grog while fellow pundit Dixon proved he knew the difference between malt vinegar and a decent bottle of plonk.
Ingredients 2 tbsp malt vinegar 1 tbsp light brown muscovado sugar 2 tbsp tomato ketchup 1 tsp smoked paprika 1 tsp Bart Fines Herbes 420g pack 30 Cocktail Pork Sausages 425g pack fresh prepared pineapple Method Blend the vinegar, sugar, ketchup, paprika and herbs in a shallow dish and add the sausages, turning to coat well.
The body, including the liver, is a well-oiled detoxing machine, which will not be improved by vinegar, whether it be organic, apple cider, unfiltered, or your bog-standard malt vinegar.
TO clean limescale from irons and kettles mix a solution of 1 part malt vinegar to 4 parts water.
Malt vinegar is a surface cleaner, stain remover, descaler, a mild disinfectant, deodorises and cuts through grease.