vinegars undergo a malolactic fermentation
(p. 730) that may augment aroma while
softening acidity. Thanks to its pulp and
tannin content, cider vinegar often becomes
cloudy with tannin-protein complexes.
Fruit Vinegars Fruit vinegars may simply be
ordinary vinegars flavored by contact with
fresh fruit, including apples, but they’re also
made by fermenting the fresh fruit juices.
Pineapple and coconut vinegars are examples.
Fruit vinegars are interesting for their
expression of the fruit’s flavor through the
alcoholic and acetic fermentations.
Making Vinegars in the Kitchen
Cooks can easily make their own vinegars
from leftover wine or from fruits of their
own choosing. A few guidelines will
improve the odds of getting a good result.
Sweet liquids will become alcoholic and
sour spontaneously, but “wild” microbes