Vinegars, Distinguish the Sublime from the Run of the Mill!

Vinegar is made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice or nearly any other liquid containing alcohol that yields its key ingredient, which is acetic acid.

Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods are generally used with traditional vinegars, and fermentation proceeds slowly over the course of weeks or months. In fast production processes, vinegar may be produced in less than a day.

There are various methods of slow fermentation. See the Guide to Vinegars to learn more about methods used to produce better quality vinegars. And what about balsamic vinegars? Well, they are not really vinegars…

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