For several millennia, mankind has been familiar with vinegar as a reliable preservative and seasoning for food, disinfectant and medicine. Vinegar was used to season dishes in ancient Rome and Greece, in Babylon, used in medicine and purified water. For millennia, man has not come up with a more universal remedy.

Conventionally, all types of vinegar can be divided into two types, depending on the method of preparation: synthetic and natural.

Synthetic vinegar

Synthetic (it is also called table) is preferred by many housewives in our country, using it to acidify dishes and sauces, during canning, to loosen the dough. Housewives use vinegar to restore color to fabrics and remove bad odors from dishes.

It is a product of chemical synthesis of natural gas or wood sublimation. Synthetic vinegar was first synthesized by the German chemist Hoffmann in 1898, since then the technology of its manufacture has undergone many changes, but the essence - artificiality - has remained unchanged. The strength of synthetic vinegar is 7-9%.

Natural types of vinegar

Natural vinegar is the result of the fermentation of alcohol-containing raw materials using acetic acid bacteria. Natural vinegar is obtained from grape wine, apple cider, beer wort, fermented fruit and berry juices. Therefore, natural vinegar contains not only acetic acid, but also other fruit acids such as malic, citric, lactic, ascorbic, aldehydes, pectins, esters and other organic compounds. The strength of natural vinegar is 4-6%. Natural vinegar, unlike table vinegar, may contain a slight sediment.

Apple vinegar

Apple cider vinegar comes in two flavors - traditionally liquid and more modern tablets. The most popular is liquid apple cider vinegar, as it has many uses, from cooking to cosmetology. Apple cider vinegar is used in diets, there are body rejuvenation systems based on the use of apple cider vinegar according to a certain pattern. Apple cider vinegar in combination with honey recommends the use of traditional medicine in food as a multivitamin, tonic.

In cooking, apple cider vinegar is added to various sauces for meat and fish dishes, seafood, and is also added during canning, which gives the final product a piquant aftertaste. Apple cider vinegar is also used in the manufacture of puff pastry according to a special recipe.

The apple bite has received such widespread use due to its chemical composition. It contains organic acids (acetic, malic, citric), minerals (potassium, sodium, calcium and others), vitamins (A, C, group B).

Balsamic vinegar

Balsamic vinegar is also called modena and royal vinegar. Modena - after the name of the Italian town of Moden, in the vicinity of which grows grapes with a high sugar content, from which balsamic vinegar is made. After the grape raw material undergoes fermentation, it is placed in barrels, where the vinegar will have to "mature" for 12 years. Every year the contents of barrels lose about ten percent of their volume. And at the exit from 100 liters of raw materials, it receives no more than 15 liters of high-quality balsamic vinegar. Truly royal extravagance!

Balsamic vinegar is refined not only by its delicate taste, but also by a special attitude towards it. In centuries past, balsamic vinegar was considered a good dowry even for wealthy brides. Currently, in Italy no more than 300 families, including even Luciano Pavarotti, can make it, families reliably keep the secrets of its preparation.

Balsamic vinegar is added to salads and soups, used in marinating fish and seafood, eaten as a thin sauce with cheeses and even ice cream. Real balsamic vinegar is an expensive product, a two-hundred-gram container can cost 100 euros and more.

Vinegar

If balsamic vinegar is a work of culinary skill of Italians, then wine vinegar is the brainchild of the French. Wine vinegar is made from wine, and in France knows a lot about wine. Wine vinegar is white and red, depending on the wine.

The classic red bite is made from Bordeaux wines: merlot, cabernet. It, like balsamic vinegar, is "aged" in oak barrels, though not for so long.

Traditionally, red wine vinegar is used in cooking as a base for sauces, marinades, and seasonings.

White wine vinegar is lighter in taste and is made from dry white wines. The fermentation process takes place not in expensive wooden barrels, but in cheap stainless steel containers. This approach makes white vinegar cheaper than red vinegar. The area of ​​application of white wine vinegar is the same as in red, but the taste of the dishes is less saturated, light. In addition, experienced housewives often substitute white wine with white wine vinegar with added sugar in recipes.

Rice vinegar

Rice vinegar is native to Asia. It is not known for certain which of the Asian countries was the first to learn to ferment rice wort to obtain vinegar, but until the middle of the 17th century, rice vinegar was considered a seasoning only for the rich.

Rice vinegar, like everything oriental, has a delicate, soft taste, slightly sweet aroma. There are several varieties of rice vinegar, there are white, red, black, depending on the seasonings that are added to it. Japanese rice vinegar is traditionally milder than Chinese.

In our country, and throughout Europe, rice vinegar has become famous due to the widespread passion for oriental cuisine, including sushi, where it is an indispensable component. In addition to sushi, rice vinegar is added to sauces and marinades, vegetable salads and even drinks.

Cane vinegar

Cane vinegar is obtained from the fermentation process of cane sugar syrup. Cane vinegar is not widely used throughout the world. Firstly, due to its specific taste. And secondly, because of the high cost. Filipino cane vinegar is not very popular with Europeans, experts advise giving preference to American vinegar, which is prepared in the southern United States. However, its price is too high. An even more expensive and rare cane vinegar is from the island of Martinique. Gourmets are ready to pay any money for it, but it has almost completely disappeared from store shelves.

Cane vinegar is used mainly for frying meat, mainly pork and lamb.

Malt vinegar

Malt vinegar is preferred in British cuisines and is not widely used outside of England. It is prepared from fermented beer malt wort, which gives the taste of vinegar a delicate fruity hue. Malt vinegar ranges in color from light yellow to caramelized sugar.

Malt vinegar is widely used in classic English dishes, sauces, salads, soups, and even some types of pudding.

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Vinegar was known to the world back in the era of Ancient Egypt. Initially, it acted as a preservative and water-disinfecting substance. Today you can find white and red wine vinegar (see photo), depending on the grapes used in its production.

How does wine vinegar differ from grape, balsamic and apple cider vinegar?

Wine vinegar differs from grape vinegar in the way it is produced. The first is made by oxidizing wine, that is, at the stage of fermentation, air is blown into the wine and as a result, after sixty days, wine vinegar is obtained. And for the preparation of grape vinegar, grape cake is used, to which water and granulated sugar are added. This mixture is set aside for fermentation and oxidation for more than a month.

The difference between wine and balsamic vinegar is as follows. Balsamic, like wine vinegar, is made from wine. However, the production technology is completely different. Balsamic, unlike wine, after fermentation is left in barrels for fermentation for many years (about twelve years). Hence the high cost. Also, wine vinegar is considered a French product, and balsamic vinegar is Italian. In addition, balsamic is mainly made from the juice of white grapes, while wine vinegar is made from red or white wine. In consistency, balsamic vinegar is much thicker than wine vinegar.

As for the differences between apple cider and wine vinegar, the first is presented in two forms - in liquid and in the form of tablets, while the latter is only in liquid. Wine vinegar is characterized by low acidity, unlike apple cider vinegar. It should also be mentioned that apple cider vinegar is produced by oxidizing apple juice, while wine vinegar is produced by oxidizing wine. Apple cider vinegar, in contrast to wine vinegar, is also considered a more popular product not only in cooking, but also in the beauty industry and in alternative medicine.

How to do it at home?

Making wine vinegar with your own hands at home is not difficult, but the process is lengthy.

There are several ways to prepare such a product. The most common assumes that the grape pomace is poured with water, in the proportion: one part of the liquid to 5 parts of the pomace, then they are left for about 7 hours. Over time, the liquid is decanted and fermented with yeast. After that, everything is filtered and poured into containers, filling them by 2/3. The container is closed with gauze and left for a couple of months. After the specified time, the homemade wine vinegar is ready.

How to choose and store?

Each food product has its own characteristics, which are important to know when choosing so as not to buy a counterfeit:

• Take a look at the composition of wine vinegar. It is very simple to check a natural product: it consists exclusively of fermented grape juice.
• High-quality wine vinegar must certainly contain sediment, otherwise, it may indicate a counterfeit product.
• When choosing white or red wine vinegar, pay attention to its price. A real natural product cannot be too cheap.
• The manufacturer is also important. If you see the name of a country in which there are no vineyards on the label, you can be sure that this is a fake.
• Choose wine vinegar exclusively in glass containers.

Store wine vinegar in a dry place away from sunlight. You do not need to put the bottle in the refrigerator.

Beneficial features

The benefits of wine vinegar for the human body are due to its chemical composition. It is rich in micro and macro elements, vitamins and acids. When consumed in moderation, such vinegar has a positive effect on the activity of the gastrointestinal tract, and it also actively fights excess fat, preventing it from being deposited on the body. This beneficial property of wine vinegar should be especially interesting for people who want to lose weight.

The product contains a large amount of potassium, which is important for the nervous and cardiovascular systems, as well as it is necessary for hair and nails. This mineral also resists the development of pathogenic bacteria. There is also magnesium in this vinegar, which is necessary for the heart muscle and adrenal glands.

People who suffer from chronic fatigue should definitely add wine vinegar to their diet. In this case, it will be especially useful in the diet.

The product has the ability to lower blood cholesterol levels and normalize blood pressure. It has been experimentally proven that wine vinegar lowers the glycemic index of other foods, which is especially important for people with diabetes. The product strengthens the immune system, which increases the body's protective functions against the negative effects of viruses and infections.

Wine vinegar is used even in the preparation of various home cosmetics, which improves the condition of the skin and hair (vinegar gives them shine).

Wine vinegar is also used in traditional medicine recipes. For example, due to its astringent properties, it can be used for cuts and bruises. Grape vinegar can also be used for sunburn.

Wine vinegar is allowed during pregnancy. It can not only be added to food, but also used as a remedy.

Since this product contains a sufficient amount of vitamins and minerals, wine vinegar has found application in alternative medicine as an effective remedy for the treatment of various diseases.

How to drink for weight loss?

Wine vinegar can be drunk for weight loss. The wine vinegar diet implies the following. In two hundred milliliters of water, you will need to dilute two teaspoons of vinegar and stir well. You need to take a solution with wine vinegar on an empty stomach once a day before eating.

However, do not forget that one such solution is not enough, you should still adhere to a diet based on low-calorie foods in order to achieve a visible result. According to women who have followed a wine vinegar diet for three months, it is possible to lose up to ten kilograms.

You can also take wine vinegar for weight loss in this way: for two hundred milliliters of water, you will need one teaspoon of vinegar and natural honey. Mix all ingredients well. You need to drink such a vinegar solution on an empty stomach in the morning.

Wine vinegar in cosmetology

Wine vinegar has found application in cosmetology, primarily in the care of damaged hair and problem skin.

Applying wine vinegar to hair removes oily shine, gets rid of dandruff and strengthens hair follicles.

Also, wine vinegar is used for the face as a means to remove oily sheen, get rid of acne, cleanse pores from dirt and dust. To do this, traditional medicine experts recommend wiping your face with wine vinegar at least three times every seven days.

In addition, for facial skin, it is advised to peel with wine vinegar, with which you can get rid of acne, acne and scars. So, initially you need to warm up the wine vinegar a little. Then take a gauze cloth, make holes in it for the eyes and lips, soak it well with vinegar and put it on top of your face. After ten minutes, the gauze must be removed. After sixty minutes, the face should be rinsed with cool water and wiped with a hard napkin, and then with an ice cube. Peeling is recommended only once a month.

Wine vinegar wraps can help get rid of cellulite. This will require mixing approximately two hundred milliliters of water with eight hundred milliliters of vinegar. Then it is good to moisten any fabric in vinegar solution and wrap the problem area of ​​the skin with it, wrap it with several layers of foil on top, then put on warm clothes and wrap yourself in a warm blanket. The procedure takes about sixty minutes. After a while, it is recommended to take a shower and then lubricate the body with a moisturizing cream. A course of vinegar wrap includes up to ten procedures with an interval of one every three days.

Cooking use

Grape vinegar has a special place in cooking. It is used to make a variety of marinades that help enhance and diversify the flavor of meat and other foods. This vinegar is included in the recipes of numerous sauces and dressings for salads, fish, seafood, etc.

There are some peculiarities of using wine vinegar in cooking recipes. So with The secrets of using wine vinegar are as follows:

What can be substituted in recipes?

There are only a few products that can substitute wine vinegar in recipes. The best substitutes are:

• wine;
• nine percent table vinegar;
• lemon juice;
• lime juice;
• natural vinegar (balsamic, apple, rice or sherry).

The harm of wine vinegar and contraindications

Wine vinegar can be harmful to people who have been found to have an individual intolerance to the product. You should not use the product in the presence of increased acidity of gastric juice, as well as ulcers and gastritis. Also, given the acidity of vinegar, it is contraindicated to use it for acute cystitis.

If wine vinegar is used incorrectly, poisoning is possible. Therefore, in order not to harm the body and health in general, doctors forbid drinking vinegar in large quantities (usually those people who want to lose their lives or small children who inadvertently took the wrong bottle do this), since this can lead not only to burns of internal organs (if you drink a small dose of vinegar), but also to death.

The use of wine vinegar in everyday life

The use of wine vinegar is widespread in everyday life. To prevent bright clothes from losing color, it is enough to pour about one hundred milliliters of white wine vinegar on the thing before washing, and then load the clothes into the washing machine for washing.

If you want to soften things, just pour about two hundred milliliters of wine vinegar into the conditioner compartment. In this way, you can also get rid of pellets, stuck wool or hair on clothing.

To get rid of stubborn stains on clothes, you need to take a basin, pour hot water there, add about one hundred milliliters of wine vinegar, and then soak the clothes in the vinegar solution. This procedure is best done in the evening so that the clothes can lie in the water with vinegar for as long as possible. The next morning, if the stain has not disappeared, you need to apply wine vinegar to the stain again, rub the clothes well with your hands, and then send them to the machine to wash.

To avoid electrifying clothes, soak them in a bowl of water for about thirty minutes, adding about six tablespoons of wine vinegar.

As you can see, wine vinegar is used not only in the culinary field, but also in home cosmetology, medicine and in everyday life, therefore, it is undoubtedly an indispensable tool in many areas of our life.

What do you know about vinegar? Basically, knowledge is limited to the fact that this liquid is used for pickling and canning, as well as for household needs, trying to clean the surface, or give it a shine. Almost no one thinks about what vinegar is. Even fewer people know how one type of vinegar differs from another, although there are not so few types of vinegar. The most common of them are table, fruit and balsamic.

Table vinegar: useful properties and contraindications

What is vinegar and how is it used for medicinal purposes? Table vinegar is a 3-15% aqueous solution of edible acetic acid, which is obtained by diluting acetic essence with water, that is, an 80% aqueous solution of edible acetic acid, produced industrially by acetic acid fermentation of alcoholic liquids.

There are two types of vinegar, each is a great application. Synthetic vinegar is obtained by diluting concentrated acetic acid obtained from non-food raw materials. Natural vinegar is made from ethyl alcohol, fruit juices and fermented wine materials. In Russia, the consumption of natural vinegar is about 200 ml per person per year, and, for example, in Bulgaria - 4 liters, in Germany - 3.7 liters. In countries such as France, USA, Bulgaria, the use of synthetic vinegar for food purposes is prohibited.

What is vinegar useful for and to whom is it contraindicated? Speaking about the benefits of this product, first of all it is worth mentioning its beneficial effect on the metabolism in the body. In addition, due to its unique composition, this product can effectively cleanse the intestines from toxins and toxins.

Despite the beneficial properties, vinegar also has contraindications for use as a remedy:

• the presence of cardiovascular diseases;
• damage to the skin (vinegar compresses are prohibited);
• with menstruation in women;
• extremely weak immunity.

Vinegar or its solution is not used for the preparation of enemas; vinegar lotions are not recommended for people with sensitive skin type. For medicinal purposes, only natural vinegar should be used. Before starting treatment for any, even the simplest disease, it is imperative to consult a doctor.

What table vinegar helps with and what is it treated for

Vinegar is one of the oldest medicines. That vinegar is treated was known more than ten thousand years ago in Egypt, where it was obtained from date wine.

Before the advent of antibiotics, for many centuries, infectious diseases were treated with vinegar, suppurations on the skin were treated with its solution, used for intestinal disorders and for cleansing internal organs.

Wounds were washed with this agent, compresses and wraps were made with it for bruises and bruises.

The vinegar solution has been drunk to relieve fever and has also been used as a rejuvenating agent.

During epidemics of the plague, medieval healers used vinegar for prophylactic purposes and as a remedy. Inhabitants of the countries of the East to this day consider vinegar a means to achieve beauty, health and long life.

How else does vinegar help, and what diseases can be treated with it? Vinegar helps in the fight against fungus, shingles, they treat diseases of the stomach and intestines, relieve headaches, it helps with varicose veins, etc. In addition to treatment in folk medicine, vinegar has found use in cosmetology as a component of creams, lotions, tonics and many others. funds.

Indications for the use of vinegar:

• infectious diseases of the respiratory tract - tonsillitis, pharyngitis, etc.;
• diseases associated with joints and bones, such as osteochondrosis, arthritis, rheumatism, etc .;
• skin and hair problems;
• obesity or overweight.

Apple cider and grape vinegar: what are useful and medicinal properties

There are many types of fruit vinegar (apple cider, grape, blackberry, raspberry, etc.) that are used for medicinal and cosmetic purposes. They can be made at home from fresh fruits and berries.

The most popular fruit vinegars in folk medicine are apple and grape. Let's dwell on them in more detail.

Apple cider vinegar is a special type of acid that is produced naturally during the fermentation of apple cider juice.

What are the health benefits of apple cider vinegar? This product improves metabolism and helps to reduce appetite and weight loss, removes toxins from the body, cleanses and whitens the skin, helps in the treatment of acne, and increases blood clotting.

What's in apple cider vinegar and how can you make it at home? Apple cider vinegar contains organic acids such as succinic acid. Our body produces up to 200 g of it daily and uses it for its own needs. Succinic acid is necessary for humans, therefore, an artificially obtained substance is currently actively used for the treatment and prevention of many diseases. By consuming apple cider vinegar, you will get it in its natural form.

Apple cider vinegar becomes tastier and healthier if you remove the pungent smell from it, enrich it with valuable components, insisting on aromatic herbs. Suitable fruits are coriander, tarragon, barberry and juniper berries.

Using apple cider vinegar in reasonable amounts in vinaigrettes and adding it to borscht and borscht can reduce the risk of blood clots.

You can make your own apple cider vinegar.

What is balsamic vinegar and what it contains

What is balsamic vinegar and how is it used in medicinal medicine?

Balsamic vinegar Is a viscous dark liquid with a spicy aroma. It is made from grape juice with the addition of grape vinegar, which are infused in stages in aromatic wood barrels (ash, oak, chestnut and cherry).

This vinegar contains,. It has an antimicrobial effect, reduces inflammation, rejuvenates and prevents skin aging, and reduces hair loss. Balsamic vinegar is subdivided into traditional Italian and commercially available counterparts, which differ from the first in a lighter color and less intense aroma. It is used as a seasoning, adding only to ready-made dishes (salads with, meat, as well as marinades for and meat). For treatment, only traditional Italian vinegar is suitable, which does not contain preservatives and dyes, has an aging of 12 years.

The birthplace of balsamic vinegar is the city of Modena in Italy. For its preparation, a large amount of grape syrup is used. It is kept for at least 12 years, periodically pouring it into barrels of different wood. Taking into account natural evaporation and technology, up to 15 liters of balsamic vinegar are obtained from 100 liters of raw materials.

Vinegar is used by a huge number of people around the world. It is an irreplaceable preservation component with unique properties. Still, few people know that vinegar and acetic acid are not the same thing. Because of this, various accidents very often occur, in which even fatal outcomes are possible. Therefore, let's see how vinegar differs from acetic acid.

Table vinegar is an aqueous solution of acetic acid (CH3COOH), which has a concentration of 6 to 9%, or another, depending on requirements. Also, you can always create the desired concentration for yourself, you just need to know how to dilute acetic acid in water, or rather in what proportions. Acetic acid, or acetic essence, is the trade name for vinegar solution, but its concentration is 80%. In some countries, this acid has long been discontinued. There is also glacial acetic acid (anhydrous), which has a concentration of 99-100%. It is possible to buy such an acid only for research in special scientific laboratories. There is also acetic anhydride - a more dehydrated option. But the production of this substance is very closely monitored, since it is used for narcotic purposes for the manufacture of acylated opium at home. Of course, glacial acetic acid is also used for such purposes, but more rarely. It should be noted that acetic anhydride and acid are used in the synthesis of aspirin.

From what we have read, we can conclude that vinegar and acetic acid are practically the same thing, but with different concentrations of vinegar in water. Thus, it is important to know how you can dilute the vinegar essence or acid, as this will greatly help in the household, namely during the preparation of preservation. Dilution is very simple - acetic acid is simply mixed with a certain amount of water, and everything is a very simple process and can be done at home.

Various types of vinegar are actively used today in cooking for canning and cooking, making sauces and dressings. Each individual type of vinegar has its own unique flavor. Knowing the peculiarities of using one or another type of vinegar, as well as the method of its production, you can create truly culinary masterpieces. Let's see what types of vinegar exist and why is there such a large price range for some of its varieties?

What is vinegar?

People have used vinegar for both food and household purposes since ancient times. It is not known what people invented before - vinegar or wine, but the importance of vinegar as a condiment since then has become undeniable. Today vinegar is actively used in the preparation of dishes of various cuisines, in our country the per capita consumption of vinegar is only 0.2 liters per year, for comparison, in Germany this figure is 3.7 liters per capita per year. Alcoholic, apple, rice, balsamic, wine and malt - all types of vinegar find their use in cooking.

Alcoholic (table) vinegar

Alcoholic vinegar is made from edible ethyl alcohol. Very often natural alcoholic vinegar is confused with synthetic, but these are somewhat different things. Alcoholic vinegar is a natural colorless vinegar that is actively used for marinating meat, mushrooms, vegetables and fruits. Unlike the same wine or balsamic vinegar, table vinegar does not have a pleasant smell, so it is not used to flavor dishes. It is also very tasty to make homemade mayonnaise based on alcohol vinegar. It is necessary to mix all the ingredients with a blender in the following proportions: 1 tbsp. l. mustard, 1 tbsp. vinegar, 1 egg, 250 ml of vegetable oil, salt and pepper.

Synthetic vinegar

A type of vinegar that is prohibited for food use in many countries. Like alcoholic vinegar, synthetic vinegar is colorless and transparent. Most often it is obtained from sawdust. In our country, synthetic vinegar is used wherever it is: they add to salads, clean kettles from scale, remove sewer blockages, etc. In many countries, it is not banned by accident, as it can be harmful to health, especially in concentrated form as part of a 70-80 percent solution of acetic acid.

Rice vinegar

The most popular vinegar in Asian countries is rice vinegar. Rice vinegar is a vinegar with a mild, pleasant aroma and a slightly sweet smell. Several varieties of this vinegar can be found on sale: light, black or red, as well as rice vinegar, supplemented with seasonings. Different types of rice vinegar are used in different ways: black vinegar can be used as a table seasoning, red and light are more often used in the preparation of all kinds of sweet and sour dishes.

Interestingly, Chinese and Japanese rice vinegar are somewhat different. Japanese rice vinegar is called "sous" and has an even milder taste, and is even drunk diluted with water.

If you are going to cook Asian dishes, then this vinegar is a must for you. Most of the dishes in Japanese cuisine involve the addition of "su", be it sushi, soups, meat or vegetable dishes.

Balsamic vinegar

The king of all vinegars - balsamic vinegar is made from sweet light grapes, then placed in oak barrels for 12 years. Each year, the volume of balsamic vinegar is reduced by 10%, so that after 12 years a small amount of balsamic vinegar remains in the barrel. This is why balsamic vinegar costs a lot of money.

Balsamic vinegar is actively used in the preparation of Spanish, French and Italian cuisine. Its delicate taste and pleasant aroma add flavor to the dishes. It is added everywhere: in desserts, soups, salads, in meat products, in fish, etc.

Balsamic vinegars of various qualities can be found on sale. Those that are more expensive tend to have a more subtle taste and aroma.

Vinegar

Wine vinegar is made by fermenting grape juice or wine. There are two varieties of wine vinegar on sale: white and red. White wine vinegar is obtained from white wine, and red, respectively, from red wine. Wine vinegar is actively added to a wide variety of dishes: soups, salads, marinades. I really love adding wine vinegar to meat when frying.

Malt (beer) vinegar

Until recently, it was not possible to find malt vinegar on our store shelves until Heinz vinegar appeared. The most common malt vinegar in the UK. The British love to add it to their dishes, be it meat, fish or canned food.

Malt vinegar is made from fermented beer wort. It is a vinegar with a sweet fruity aroma of yellow or brown color with a delicate and mild taste.