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a spontaneous fermentation in casks half full of beechwood shavings exposed to the atmosphere by bung holes, was superseded in the early 19th cent.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 ?
Regardless of the available varieties, it's still fun, and budget-friendly, to learn how to make flavored vinegar at home.
Defoliants that contain horticultural vinegar can be used in place of agricultural chemicals--some of them confirmed carcinogens--that harm wildlife, pets, and people.
My friend Terry told me how - while holding her nose because it tastes so bad - she takes a spoonful of vinegar mixed in water every morning.
This book begins by looking at the long history of apple cider vinegar use and examines the science behind its many benefits.
Obese adults who consumed a beverage containing one or two tablespoons of vinegar every day lost two to four pounds after 12 weeks.
Based on application, the agriculture segment dominated the global wood vinegar market during 2013-2015 in terms of value and volume, and it is expected to retain its dominance throughout the forecast period.
We envision people using them in cocktails, or mixing with club soda as a refreshing drink, but there can also be some crossover use in people taking it as a digestive aid because apple cider vinegar has many health benefits.
Generation X shoppers (39- to 50-year-olds) have the highest incidence of oil and vinegar purchases, states "Today's Specialty Consumer 2015," a 2014 report from SFA and global market research firm Mintel.
The company train cleaners in how to recycle, keep waste to a minimum and concoct chemicalfree products using food stuff such as lemons and white vinegar.
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.