causes the acetic acid molecules to dissociate,
and diminishes its aroma.
After Fermentation After fermentation,
nearly all vinegars are pasteurized at 150–
160ºF/65–70ºC to kill remaining bacteria of
all kinds, but especially the acetobacteria
themselves, which respond to the
disappearance of the alcohol by metabolizing
acetic acid to water and carbon dioxide and
thus weakening the vinegar. Most vinegars are
aged for a few months, a period in which their
flavor becomes less harsh and more mellow,
thanks in part to the combination of acetic and
other acids with various compounds to form
new, less pungent, often aromatic substances.
Common Kinds of Vinegar
Cooks can choose among several different
kinds of vinegar. Though all have the basic
aroma and pungency of acetic acid, each is