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The production of vinegar involves acid fermentation of fresh wine.  Vinegar can be used for preserving, dressings, marinades, sauces and with condiments.  Adding herbs, fruit and spices can provide a wide variety of vinegar for menu use.  Alternatively, rice, wine, malt liquor, cider or other spirits can be used.

The following list describes the various vinegar types:

  • Distilled or white vinegar – Produced from diluted and purified ethanol.
  • Malt Vinegar – Made from malted barley and beech shavings.
  • Cider Vinegar - Produced from apple wine and mother of vinegar, light gold in color.
  • Rice vinegar, Sweet Chinese vinegar- Distilled from fermented rice and alcohol, Japanese and Chinese origin. Used for sushi rice. Sweet vinegar is Chinese. It has a caramel flavor with spice undertones and is best used for braised dishes.
  • Fruit based vinegar -  (i.e. raspberry, blueberry and mango vinegar) The fruit is steeped in white vinegar to extract the flavor and color.  The flavors go well in dressings and harmonise with walnut oil, macadamia nut oil and other high quality oils.
  • Wine vinegar - Can be produced from either white or red wine.  Acetic acid or mother of vinegar is added and the vinegar has to mature afterwards to mellow it.
  • Herbal or spice vinegar- Herbs and spices are used to impart flavor to wine vinegar. 
  • Balsamic vinegar - Originally from the Modena region in Italy. traditional Balsamic Vinegar is obtained by converting simple sugar through acid fermentation of cooked grape must.  The subsequent ageing and refinement phases take place in barrels of different types of wood, mostly cherrywood. The must is situated in the largest barrels where mother bacteria colonies transform the sugary must into vinegar, this process is repeated each year. The vinegar is transferred each year to medium-size barrels for maturation.  After three years it is then transferred to smaller barrels for ageing. 



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