Aceto, vinegar

Vinegar

Vinegar is an acidic liquid obtained by the action of bacteria of the genus Acetobacter, which may be air oxidize the ethanol content in wine, cider, beer and other fermented beverages, or other commodities such as cereals, fruit or honey, turning it into acetic acid.
The vinegar is produced by adding the initial of the mother of vinegar, a pile of gelatinous purple where lurks Acetobacter in wine or cider vinegar. The oxidation is carried out by acetic acid bacteria, as was shown by Louis Pasteur in 1864.
Vinegar is commonly used in recipes, particularly in the vinaigrette, and in marinating process. It 'also used as a condiment for fish and salads. In terms of food, food falls into the category of nerve, that is exciting.

In store we can find many varieties of vinegar:

* Wine vinegar: is produced from white or red wine, and is the most common type of vinegar in Germany, Italy and other European countries. As with wine, there is a wide range of quality. The best qualities are aged in wood for at least two years and exhibit a mature and complex flavor. We produce Champagne and Sherry vinegars from the not inconsiderable price.
* Apple Cider Vinegar: is produced from refining of cider or apple juice through the process of acidification and is often sold unfiltered. It is used to flavor foods and to increase the digestibility and has become quite popular because of its supposed beneficial properties, disinfectants, and refreshing of skills and capabilities of the anti-inflammatory oral-pharyngeal. The cider vinegar can sometimes be very dangerous for the eyes and the bacterial flora in some countries, in fact, it is not recommended and abuse in Canada is not allowed to use above a certain percentage of acidity .
* Balsamic Vinegar: is a kind of aromatic vinegar and aged through the barrels of wood, obtained dall'acetificazione of grape juice and bottled in Modena or Reggio Emilia, Italy. Balsamic vinegar stimulates digestion, has antiseptic and contains few calories, making it suitable in the seasoning of food-restricted diets. Rich in minerals, helps to counteract the lack of bile and facilitates the absorption of vitamins.
* Malt vinegar: is produced by malting barley, making the starch in grains of barley - partially germinated and dried - into sugar (maltose). From the sugar you get a beer through fermentation, which is then oxidized by the action of acetic acid bacteria and bound to grow old. A less expensive alternative, called 'non-brewed condiment', is a solution of 4-8% acetic acid colored with caramel. British and American barley commonly use vinegar on fish and chips, on tacos Mexican and Kim chi.

Vinegar is an excellent remedy for removing rust stains from clothing, and hands to remove stains of fruit. It's perfect as anti-scale and makes the glass much more brilliant. A few drops of vinegar added to cut flowers in the vase which will help to make them last longer.