Difference between revisions of "Vinegar"
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Pepperlynn (talk | contribs) (Corrected information about fermentation) |
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| − | '''Vinegar''' is a food [[condiment]] traditionally made by using a | + | '''Vinegar''' is a food [[condiment]] traditionally made by using a acetic acid forming bacteria (such as those in the genera Acetobacter and Gloconobacter) and to ferment [[wine]] or similar ethanol-containing liquid. In modern times, white vinegar is produced chemically, as it is essentially acetic acid. It is also commonly used to clean [[windows]], cutting through [[grease]] and leaving a smear-free finish. |
==Types of Vinegar== | ==Types of Vinegar== | ||
Revision as of 02:27, February 12, 2009
Vinegar is a food condiment traditionally made by using a acetic acid forming bacteria (such as those in the genera Acetobacter and Gloconobacter) and to ferment wine or similar ethanol-containing liquid. In modern times, white vinegar is produced chemically, as it is essentially acetic acid. It is also commonly used to clean windows, cutting through grease and leaving a smear-free finish.
Types of Vinegar
- White Vinegar
- Red Wine Vinegar
- Balsalmic Vinegar
- Rice Vinegar
- Umeboshi Vinegar
- Malt Vinegar
- Apple Cider Vinegar