distinctive, because they’re made with
different starting materials, and may or may
not be matured in wood.
Wine Vinegars Wine vinegars are made from
a base of yeast-fermented grape juice. They
therefore have a winey character from the
aromatic and savory by-products of the yeast
fermentation. Interestingly prominent in wine
and cider vinegars are buttery aroma
compounds (diacetyl, butyric acid). Balsamic
and sherry vinegars are specialized versions
of wine vinegar (see pp. 775–776).
Cider Vinegars Cider vinegar is made from a
base of yeast-fermented apple juice. It
therefore includes some of the characteristic
aroma components of apples, and others that
are especially accentuated in apple
fermentation; these include the volatile
phenols that give animal and stable aromas to
grape wines (ethyl guaiacol and ethyl phenol,
p. 738). Apples are rich in malic acid, so cider