The 6 most important types of vinegar: characteristics and properties

A summary of the main types of vinegars that exist, as well as their uses and properties.

Do you know how vinegar is made and do you use it to add flavor to your dishes? Did you know that there are up to 6 types of vinegar?

In this article we will explain the characteristics of each of them. In addition, we will explain some of the properties (and use) of vinegar, especially in the gastronomic field.

What is vinegar?

The term vinegar comes from the Latin "vinum acre", which means "sour wine". Thus vinegar is a liquid substance with a sour taste; It is obtained through the acetic fermentation of alcohol (by means of bacteria called (by bacteria called "Mycoderma aceti"). On the other hand, it contains between 3 and 5% acetic acid in water.

Specifically, vinegar is a liquid solution (in some cases a little thicker) of acetic acid obtained by a fermentation process.. In addition, salts and extracts of other materials are added to this solution.

As for its origin, the first vinegar that was produced and became popular was wine vinegar. Its history is actually very ancient, and the sacred books already mentioned vinegar (and wine).

Fermentations

To obtain vinegar, it undergoes two fermentation processes: the first is alcoholic fermentation (the action of the ferments transforms sugar into alcohol); the second is the acetic process, which involves a large group of bacteria (specifically, aceto-bacteria). These bacteria combine oxygen and alcohol to produce acetic acid..

Types of vinegar

There are different types of vinegar, depending on their ingredients and characteristics. The most widely consumed (or the best known) vinegar is distilled white vinegar.. The classification of the different types of vinegar is based on two parameters: the methods of elaboration and the material or ingredients used for its elaboration.

1. Wine vinegar

Wine vinegar is obtained by fermentation (exclusively). It is the most widely used vinegar in the gastronomy sector, especially in Europe (mainly Italy and France). (especially in Italy and France).

Wine vinegar can be made from different types of wine:

1.1. Red wine vinegar.

This type of vinegar is particularly This type of vinegar is particularly suitable to accompany red meats, as it enhances their flavor..

1.2. White wine vinegar

This second type of vinegar is a good a good choice for cooking some sauces, such as hollandaise saucesuch as hollandaise sauce or mayonnaise.

Other types of wine vinegars

Other types of vinegar made with wine, and perhaps less known, although very original, are: vinegar with fine herbs, fruit vinegar (for example strawberries, raspberries...) or garlic wine vinegar.

2. Apple cider or apple cider vinegar.

Apple or cider vinegar is a milder vinegar.Its taste is preferred by many. It is made either from apple pulp or apple juice.

How is it made? The sugar in the fruit is first converted into alcohol and then into acetic acid. Another option is to obtain this vinegar from cider or fermented apples. Cider or apple vinegar is ideal for adding to salads, white meats and fish.

3. Distilled white vinegar

Distilled white vinegar, as we have already mentioned, is one of the most widely used and consumed types of vinegar. It is obtained through distillation, just before the alcohol has been converted into acetic acid..

The strong taste of distilled white vinegar is explained by the fact that its production process results in a very high acetic acid content. Thus, this type of vinegar is obtained from corn, molasses or sugar cane. On the other hand, it is widely used to make packaged sauces, for example.

4. Sherry vinegar

The next type of vinegar is sherry vinegar. Specifically, it is produced by submerged fermentation with sherry vinegar, is produced by submerged fermentation with sherry wines of the Jerez denomination of origin.. In addition, it is produced in 500-liter oak barrels. The system they use is called "Criaderas Soleras".

This type of vinegar is perfect for salads; moreover, it is a good option to dress almost any dish of the traditional Mediterranean cuisine. It is also one of the ingredients of gazpacho.

Sherry vinegar can be of two types:

4.1. "Reserva" sherry vinegar.

The first type is "Reserva" sherry vinegar; its aging period in butts must be at least 2 years.

4.2. "Solera" Sherry Vinegar

The second type is "Solera" sherry vinegar; this is a type of vinegar that must have undergone a minimum aging period of 6 months in butts.

5. Modena Vinegar

The next type of vinegar is Modena vinegar, with a slightly thicker consistency. a slightly thicker consistency (it is not as liquid as the previous ones), and of a dark brown color. Modena vinegar is used especially to add flavor to salads (as a dressing). Its origin is Italian, and it is made from fresh grape must.

As for its elaboration, the must is boiled to concentrate the flavor and sugar content, and then aged for 6 to 12 years. between 6 and 12 years.

On the other hand, this type of vinegar is also used to make vinaigrettes or other types of sauces, such as yogurt sauce. To combine with food/dishes, Modena vinegar is ideal for fatty fish (e.g. tuna or salmon).

It should be noted, however, that the Modena vinegars usually sold in supermarkets are not the original vinegars, but have had significant amounts of sugar added to them.

6. Rice vinegar

Rice vinegar has a fairly mild flavor, although it has an acidic touch.. It is white to pale golden in color. It is extracted from the fermentation of rice.

This type of vinegar is used especially in Japanese cuisine, to season dishes such as sushi.

Properties and uses of vinegar

Now that we have seen the 6 types of vinegar that exist (or its 6 main groups), let's get to know some of the properties of vinegar (and some of its uses).

1. Natural preservative

Vinegar has the property of naturally preserve foodstuffsVinegar has the property of naturally preserving food, which is why it is used in the food industry. It also reduces the pH of food, preventing bacteria from growing.

2. Ideal for marinating

Vinegar helps to tenderize meats, as it breaks down their fibers and proteins.. That is why it can be a good product for marinating.

3. Antibacterial agent

On the other hand, vinegar can also be used as an antibacterial agent. it helps to eliminate some bacteria that could harm our health.. For example, it prevents the proliferation of fungi, neutralizes unpleasant odors and disinfects.

4. Enhances flavor

Another property of vinegar is that it enhances the flavor of many dishes and/or foods (e.g. salads, meats, sauces...). It is a good option since it it adds a touch of acidity to dishes..

Bibliographical references:

• Cano, M.A. (2015). Vinegar: Properties and types. Castelló, since 1907. [Accessed October 31, 2019].
• Romero, C.D. and De la Torre, AH. (1993). Physicochemical characterization of different types of vinegar. I: Acidity, dry extract and ash. Alimentaria: Journal of food technology and hygiene, 245: 99-104.
• Sanitaria, SRT. (2009). Vinegar. Faculty of Pharmacy Department of Nutrition and Bromatology.