Vinegar

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Vinegar

Vinegar (/vɪnɪɡər/) is a liquid substance consisting mainly of acetic acid and water, produced from the fermentation of ethanol by acetic acid bacteria.

Etymology

The word "vinegar" descends from the Old French vin aigre, meaning "sour wine". The Latin word vinum means "wine" and acer means "sour".

Production

Vinegar is produced either by a fast or a slow fermentation process. 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 (bacterial culture) to the source liquid before adding air using a venturi pump system or a turbine to promote oxygenation and thus achieve rapid fermentation.

Types

There are many types of vinegar, depending upon the source materials. These include:

Uses

Vinegar is commonly used in food preparation, in particular pickling liquids, vinaigrettes and other salad dressings. It is an ingredient in sauces, such as hot sauce, mustard, ketchup, and mayonnaise. Vinegar is sometimes used in chutneys. It is often used as a condiment on fish and chips, and on french fries in Canada.

Health Effects

Vinegar has been reputed to have beneficial health effects. Some studies suggest that vinegar ingestion can help control blood sugar levels, reduce body fat and improve digestion. However, more research is needed to confirm these potential benefits.

See Also

External links

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