Asian Vinegars Asian rice and grain vinegars
are made from grains whose starch is broken
down to sugars by means of a mold culture
rather than sprouted grains (p. 753). Chinese
vinegars can be especially flavorful and
savory because they’re made from whole,
sometimes roasted grains, fermented in
continuous contact with the grain solids, and
often aged in contact with the molds, yeasts,
and bacteria, all of which release amino and
other organic acids and other flavor
compounds into the vinegar.
White Vinegars White vinegar is among
the purest sources of acetic acid. It’s made by
acetic fermentation of pure alcohol that has
been either distilled or synthesized from
natural gas, and is not aged in or softened by
contact with wood. It contains few or none of
the aromatic and savory byproducts of the
alcoholic fermentation. In the United States,
more white vinegar is made than any other
kind. It’s used mainly in the manufacture of
barry
(Barry)
#1