How Vinegar Is Made
The word vinegar comes from the French
“vinaigre” which means sour wine.
Currently it embraces all similar
liquids where alcohol is turned into
acetic acid.
Wine Vinegars
Wine vinegar is the result of two
separate fermentations. First, a large
cylinder-shaped device removes the stems
of choice varieties of grapes. During
this process the device breaks the grape
skins and frees the rich juice. Next,
the crushed grape pulp and juice
(the must) are pumped into large
fermenting vats. Here the grape sugar is
transformed by natural grape-yeasts into
carbon dioxide gas and wine alcohol. The
gas escapes by bubbling continuously,
and soon all the juice is fermented into
wine alcohol.
In the second fermentation, acetic
bacteria are added to the wine. The
bacteria causes a new chemical
change, drawing oxygen from the air and
uniting it with the alcohol of the wine.
Finally, all the alcohol has been
converted to acetic acid, the substance
that gives vinegar its pleasant
sharpness. All that remains of the wine
is its appetizing flavor and bouquet. It
is then bottled for market.
Wine vinegars are mainly used as
flavorings or to add acidity or tartness
to a recipe. They can be used in salad
dressings and marinades, or to sharpen
and bring out flavors in foods that are
too bland or too sweet.
Balsamic Vinegar of Modena
Traditional balsamic vinegar is produced
from the juice of trebbiano grapes
boiled down to approximately 30% of the
original volume to create a concentrate
or must, which is then fermented with a
process which concentrates the flavor.
Unlike most wine vinegars, balsamic
vinegar is both tart AND sweet.
Balsamic Vinegar of Modena is produced
in northern Italy’s Modena region, an
area with an ideal climate and soil for
producing trebbiano grapes. To be
labeled “Balsamic Vinegar of Modena” a
product must meet the strict quality
standards established by the Modena
Consortium. Regina Balsamic enhances
dressings, sauces and gravies,
marinades, vegetables, meats and fish
dishes. It’s even delicious with
strawberries, and on ice cream!
Cooking Wines
Cooking Wines are traditional table
wines with salt added. In accordance
with the federal standards for the
classification of cooking wines, cooking
wines must have a minimum of 1.5% salt.
Inclusion of salt extends the product’s
shelf-life and enhances the wine’s
flavoring qualities when it’s heated in
cooking. While the salt helps cooking
wines perform on the stove, it makes
them no so tasty to drink. |
