Natural vinegar

We think there are no territories on planet Earth where we would not know about the existence of such a product as vinegar. According to the terminology used in the food industry, vinegar is understood as a product whose chemical composition contains a large amount of acetic acid. A product such as vinegar is produced by a natural process called microbiological synthesis, which takes place in an alcohol-containing raw material.

It is worth noting that acetic acid bacteria are added to the alcohol-containing raw materials to produce vinegar. Vinegar is one of the most ancient foods that people began to use in cooking at the dawn of the development of all human civilization. Researchers were able to discover the first written references to vinegar, dating back to 5000 BC.

In ancient Babylon, vinegar was made from dates. In antiquity, vinegar acted not only as a food product, but also as a powerful disinfectant. Usually vinegar was used in medicine as an antiseptic or in everyday life to clean and disinfect surfaces and objects. Vinegar is mentioned more than once in the Bible, as well as in Sunnah, where the Prophet Muhammad calls the product nothing more than "a beautiful seasoning. "

Science was able to study the chemical reaction of producing vinegar only in 1864, when the famous researcher Louis Pasteur was able to detect acetic acid bacteria. In the thousand-year history of the product, a sufficient number of varieties of vinegar have been invented. However, all types of product are divided into two main categories - synthetic and natural vinegar.

Today we will dwell on a product like natural vinegar. Classic or natural vinegar is made on the basis of natural raw materials. As a rule, fruit juice, wine or braga are used to produce natural vinegar. In the chemical composition of natural vinegar, edible acids (malic, citric, tartaric, succinic and other acids) can be found.

In addition, natural vinegar is enriched with esters, aldehydes, and besides, complex alcohols. All of the above components help create a unique taste and bouquet of natural vinegar aromas. The synthetic product differs from natural vinegar not only in the method of production, but also in its taste and also aromatic characteristics.

Synthetic vinegar is obtained by mixing concentrated acetic acid with water. Such a product does not have a chic blend of aromas and is distinguished by a specific and caustic smell of acetic acid. At all times, natural vinegar was highly valued by culinary experts.

Natural vinegar is used to prepare various culinary products. Natural vinegar is best suited for marinades, salad dressings, sauces, as well as fish or meat dishes.