Vinegar is a liquid consisting of about 5-20% acetic acid (CH 3 COOH), water (H 2 O), and traces the material the chemistry may include taste. Acetic acid is produced by ethanol fermentation by acetic acid bacteria. Vinegar is now primarily used as a cooking ingredient, or in preservation. There are many types of vinegar, depending on the source material.
As the most easily produced light acid, historically it has a wide range of industrial, medical, and domestic uses. Some are still commonly practiced, such as their use as household cleaners.
Video Vinegar
Produksi
Commercial vinegar is produced by fermentation process sooner or later. In general, the slow method is used in traditional vinegar, where the fermentation lasts for several months to a year. A longer fermentation period allows the accumulation of non-toxic mucus composed of acetic acid bacteria.
The method quickly adds mother vinegar (bacterial culture) to the source fluid before adding air to oxygenate and promotes the fastest fermentation. In a fast production process, vinegar can be produced in 20 hours to three days.
Maps Vinegar
Chemistry
The conversion of ethanol (CH 3 CH 2 OH) and oxygen (O 2 ) to acetic acid (CH 3 COOH ) occurs with the following reaction: Polyphenols
Vinegar contains many flavonoids, phenolic acids, and aldehydes, which vary in the content depending on the source material used to make vinegar, such as orange peel or various fruit juice concentrates.
Etymology
The word vinegar arrived in Central England from Old French vyn egre , which in turn came from the Latin vinum (wine) acer i> (sour).
History
Vinegar has been created and used by people for thousands of years. His tracks have been found in Egyptian urns from about 3000 BC.
Variety
The source material for making vinegar varies, including different fruits, grains, alcoholic beverages or other fermentable ingredients.
Fruit
The fruit of vinegar is made from grapes, usually without additional seasonings. Common vinegar vinegars include apples, blackcurrants, raspberries, quince, and tomatoes. Usually, the original fruit flavors remain in the final product. Most fruit vinegars are produced in Europe, where there is a growing market for high priced vinegar made only from certain fruits (as opposed to non-fruit vinegar infused with fruit or fruit flavor). Several varieties, also produced in Asia. Persimmon vinegar, called gam sikcho , is popular in South Korea. The vinegar jujube, called zaocu or hongzaocu , and wolfberry vinegar is produced in China.
Apple cider vinegar is made from apple cider or apple, and has a golden brown color. Sometimes sold unfiltered and unpasteurized with vinegar mother is present, as a natural product. It can be diluted with fruit juice or water or sweet (usually with honey) to be consumed.
A by-product of growing commercial kiwifruit is a large amount of waste in the form of defective or rejected fruits (which can form up to 30 percent of the plant) and kiwi kiwifruit, remaining cake left after kiwi juice making. One of the uses of this waste is the production of Kiwi vinegar, commercially produced in New Zealand since at least the early 1990s, and in China in 2008.
Coconut vinegar, made from fermented coconut water or sap, is used extensively in Southeast Asian cuisine (especially the Philippines), as well as in some Indian and Sri Lankan cuisine, especially Goan cuisine. The white liquid is turbid, has a sharp sour taste with a bit of yeast. Vinegar made from dates is a traditional Middle Eastern product.
The pomegranate vinegar (Hebrew: ???? ???????) is used extensively in Israel as a dressing for salads, but also in meat soups and dips. Vinegar made from raisins, called khall? Inab (Arabic: "wine") is used in Middle Eastern cuisine, and is produced there. Cloudy and medium brown, with mild flavor.
Coconut vinegar, made from fermented sap from a cluster of flowers from a nipah tree (also called an attap palm), is most commonly used in the Philippines, where it is produced, and where it is called Balsamic
Balsamic vinegar is an aromatic vinegar produced in the provinces of Modena and Reggio Emilia in Italy. Original products - Traditional Balsamic Vinegar - made from concentrated juice, or must, from white Trebbiano grapes. Very dark brown, rich, sweet, and complex, with the best values ​​aged in consecutive casks making various oak, mulberry, chocolate, cherries, juniper, and ash wood. Initially expensive products available only for Italian upper class, traditional vinegars are marked "tradizionale" or "DOC" to show the status of Designation Protect Its Origin, and aged 12 to 25 years. The cheaper non-DOC commercial forms described as "aceto balsamico di Modena" (vina balsamic modena) became widely known and available worldwide at the end of the 20th century, usually made with concentrated grape juice mixed with strong vinegar, then colored and slightly sweetened with caramel and sugar.
Regardless of how it is produced, balsamic vinegar must be made from wine products. It does not contain balsam fruits. The high acidity level is somewhat hidden by the sweetness of other ingredients, making it very soft.
Cane
Vinegar is made from the most popular sugar cane juice in the Philippines, particularly in the northern Ilocos Region (where it is called Ilang Sukang), although it is also produced in France and the United States. It ranges from dark yellow to golden yellow in color, and has a soft flavor, similar in some respects to rice vinegar, albeit with a somewhat "fresh" taste. Because it contains no sugar residue, not sweeter than other vinegar. In the Philippines it is often labeled as
Cane vinegars from Ilocos are made in two different ways. One way is to just place cane juice in a big jar; become acid by direct action of bacteria on sugar. Another way is through fermentation to produce a local wine known as stale . Low quality is then left to fermentation of acetic acid which converts alcohol to acetic acid. Contaminated stale is also a vinegar.
White variations have become very popular in Brazil in recent years, where it is the cheapest type of vinegar sold. Now common for other types of vinegar (made from grapes, rice and apple cider) for sale mixed with sugarcane vinegar to lower the cost.
Sugar cane juice made from cane juice in Punjab, India. During the summer people put the cane juice in pots with iron spikes. Fermentation occurs due to wild yeast action. Cane juice is converted into vinegar that has a blackish color. Sirka is used to preserve pickles and for curry curry.
Grains
Chinese black vinegar is an age product made from rice, wheat, millet, sorghum, or a combination of both. It has a black and white color and taste, complex of malty. There are no fixed recipes, so some Chinese black vinegars may contain added sugar, spices, or caramel colors. The most popular variety, Zhenjiang vinegar, comes from Zhenjiang city in Jiangsu Province, eastern China. Shanxi adult vinegar is a popular type of Chinese vinegar exclusively made from sorghum and other grains. Currently in Shanxi province, there are still some traditional vinegar workshops that produce artificial vinegar aged at least five years with high acidity. Only vinegar made in Taiyuan and some districts in Jinzhong and at least three years old is considered authentic Shanxi authentic vinegar in accordance with the latest national standards. The slightly lighter black vinegar, made of rice, is produced in Japan, where it is called kurozu.
The most popular rice vinegar in East and Southeast Asia cuisine. It is available in "white" (yellow), red, and black varieties. The Japanese prefer a mild rice vinegar for the preparation of sushi rice and salad dressing. Red rice vinegar is traditionally stained with red yeast rice. Black rice vinegar (made with black sticky rice) is most popular in China, and is also widely used in other East Asian countries. White rice vinegar has a mild acidity with a "flat" and irregular flavor. Some varieties of rice vinegar are sweetened or flavored with other spices or flavorings.
Malt vinegar made from ale, also called alegar , is made by malting barley, causing starch in wheat to turn into maltose. Then an ale is brewed from maltose and allowed to turn into vinegar, which then grows older. Usually light brown. In the UK and Canada, malt vinegar (along with salt) is a traditional spice for fish and chips. Some fish and chips shops replace it with unpasteed spices.
According to Canadian regulations, malt vinegar is defined as vinegar that includes unprocessed malt that has not been fermented acetate. It should be dextro-rotary and should not contain less than 1.8 grams of solids and 0.2 grams of ash per 100 milliliters at 20 degrees Celsius. It may contain additional cereal or caramel.
Spirits
The term spirit vinegar is sometimes reserved for stronger varieties (5% to 21% acetic acid) made from sugarcane or from chemically produced acetic acid. To be called "Spirit Vinegar", the product must come from agricultural sources and must be made by "double fermentation". The first fermentation is sugar for alcohol and second alcohol for acetic acid. Products made from acetic acid produced chemically can not be called "vinegar". In the UK the allowed term is "Non-brewed condiment".
Sherry vinegar is associated with the production of sherry wine from Jerez. Dark mahogany colors, made exclusively from the fermentation of salted grapes. It is concentrated and has a generous aroma, including wooden notes, ideal for vinaigrettes and flavorings of various foods. Wine vinegar is made from red or white wine, and is the most commonly used vinegar in Southern and Central Europe, Cyprus and Israel. As with wine, there is a considerable range of quality. Quality wine vinegars are better planted in wood for two years, and show a complex and gentle taste. Wine vinegar tends to have a lower acidity than white vinegar or vinegar. The more expensive wine vinegars are made from different types of wine, such as champagne, sherry, or pinot gris.
The term "flute vinegar" as used in the United States (called "spirit vinegar" in England, "white vinegar" in Canada) is something wrong because it is not produced by distillation but by distilled alcohol fermentation. Fermentate is diluted to produce a colorless solution of 5% to 8% acetic acid in water, with a pH of about 2.6. These are known as spirits, "virgin" vinegar, or white vinegar, and are used in cooking, grilling, meat preservation, and preservation, as well as for medicinal, laboratory, and cleansing purposes. The most common starting materials in some areas, because of their low cost, are malt, or in the United States, corn. Sometimes it comes from petroleum. Distilled vinegar in the UK is produced by malt distillation to provide a clear vinegar that retains some malt flavor. Distilled vinegar is used primarily for cooking, although in Scotland it is used as an alternative to chocolate vinegar or light mushrooms. White vinegar can also be used for cleaning, and some are sold specifically for this purpose.
Kombucha
Kombucha vinegar is made from kombucha, a symbiotic culture of yeast and bacteria. Bacteria produce complex bacterial arrangements. Kombucha vinegar is primarily used to make vinaigrette, and seasoned by adding strawberries, blackberries, mint, or blueberries at the start of fermentation.
Usage
Culinary
Vinegar is commonly used in food preparations, especially preservatives, and vinaigrette and other salad dressings. These are ingredients in sauces, such as spicy sauce, mustard, ketchup, and mayonnaise. Vinegar is sometimes used in chutneys. It is often used as a spice alone or as part of other spices. Marinades often contain vinegar. In terms of shelf life, the properties of vinegar make it endure indefinitely without the use of a coolant.
Drink
Some drinks are made using vinegar, eg Posca in ancient Rome. Oxymel ancient Greece is a drink made from vinegar and honey, and sekanjabin is a traditional Persian drink similar to oxymel. Other preparations, known as "bushes", range from simply mixing sugar or honey water with a small amount of fruit vinegar, to make the syrup by putting the fruit or mint in vinegar for a few days, then filtering out the solid parts, and adding large amounts of sugar. Some prefer to boil the "bush" as a last resort. These recipes have lost much of their popularity with the emergence of carbonated beverages, such as soft drinks.
Diet and metabolism
A small amount of vinegar (2 to 4 tablespoons) can reduce blood glucose levels of post-meal and insulin in people with and without diabetes. Some preliminary studies show that taking vinegar with foods increases satiety and reduces the amount of food consumed, resulting in weight loss, although this effect remains unconfirmed in 2018.
Traditional medicine
For thousands of years, many traditional medicine treatments have used vinegar, and have been used by many different cultures, although no medical use has been verified by clinical research. Some traditional drug use has side effects that pose a health risk. For one, vinegar (or dilute acetic acid) may be useful in cleansing skin wounds.
Esophageal injury by apple cider vinegar has been reported, and since vinegar products sold for treatment purposes are unregulated or standardized, they may vary widely in the womb and acidity.
Pests
20% acetic acid vinegar can be used as a herbicide, but acetic acid is not absorbed into the root system so vinegar will only kill peak growth and annual crops can be reshaped.
Applying vinegar to the sting of a common jellyfish disables the nematosist, although it is not as effective as hot water. This did not apply to the war of the Portuguese, who, though generally regarded as jellyfish, did not; vinegar applied to Portuguese humans' war stings can cause their nematocysts to release toxins, making the pain worse.
Vinegar is not effective against ticks.
Household
White vinegar is often used as a household cleaning agent. For most uses, dilution with water is recommended for safety and to avoid damage to the cleaned surface. Because it is acidic, it can dissolve mineral deposits from glass, coffee makers, and other subtle surfaces. Vinegar is known as an effective cleaner of stainless steel and glass. Malt vinegar sown to tangled newspapers is a traditional, and still popular, method of cleaning windows and oil-covered mirrors in England.
Vinegar can be used to polish brass or bronze. This is an excellent solvent for cleaning epoxy resins and hardener, even after epoxy begins to harden. This is effective in removing plugs from drains, polishing silver and copper, as well as the "ungluing" sticker price tag.
Miscellaneous
Most commercial vinegar solutions available to consumers for household use do not exceed 5%. Solutions above 10% require careful handling, because it is corrosive and damages the skin.
When a bottle of vinegar is opened, the mother of vinegar can thrive. This is considered harmless and can be removed by filtering.
Eel vinegar ( Turbatrix aceti ), a nematode form, can occur in some form of vinegar unless the vinegar is kept closed. It feeds the mother of vinegar and can occur in natural fermented vinegar.
Some states prohibit the sale of vinegar over a certain percentage of acidity. For example, the Canadian government limits acetic acid vinegar between 4.1% and 12.3%.
According to legend, in France during the Black Plague, four thieves were able to rob a house of plague victims without being infected alone. When finally caught, the judge offered to give the man freedom, provided they revealed how they managed to stay healthy. They claim that a drug woman sells them a potion made of garlic soaked in red wine (vinegar). The recipe variant, called Four Thieves Vinegar, has been inherited for hundreds of years and is a staple of New Orleans hoodoo practices.
Vinegar solutions can be used for water slide decal applications such as those used on scale models and musical instruments, among others. One part of white distilled vinegar (5% acidity) diluted with two parts distilled or filtered water creates a suitable solution for the application of water slide decals to hard surfaces. The solution is very similar to commercial products, often described as "sticker softeners", sold by hobby shops. A slight acidity solution softens the sticker and increases its flexibility, allowing stickers to stick to contours more efficiently.
When baking soda and vinegar are combined, the bicarbonate ions from baking soda react to form carbonic acid, which decomposes into carbon dioxide and water.
(Yeast) (acetobacter)           Flowchart - coconut water ----------------------------------- ---------- --------------> ethyl alcohol ----------------------- ---------- ------------------------> Vinegar                                                 (Fermentation ) (bacteria)
See also
- Food additives
- List of spices
- Vinegar tasters
References
External links
Media related to Vinegar on Wikimedia Commons
Source of the article : Wikipedia
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