1. International Vinegars Vibrant, Vivacious, and Vital

2. History First used 10,000 years ago Derived from French word vinaigre: Sour wine Any alcoholic beverage will turn to vinegar – Grapes – Dates – Rice – Apples – Coconut

3. Fermentation Process Alcohol turns to acetic acid and oxidizes pH around 2.5-2.9 The longer the fermentation, the smoother the vinegar – Time and bacteria create smooth vinegar

4. Many, Many Kinds White Malt Wine Apple Cider Fruit Balsamic Rice Date

5. White Made from grain and water Used also for cleaning

6. Malt Made from malting barley Originated in England – Fish & Chips

7. Wine Made from red or white wine Originated in Mediterranean and Germany Best matured two years

8. Balsamic Made from concentrated juice or must of grapes – Must: grape juice before or during fermentation – Musty: stale or moldy smelling Originated in Italy Originally available only to upper classes

9. Rice Made from fermented rice or rice wine Originated in Asia Japanese and Chinese vinegars differ Milder than Western vinegars