2. Vibrant, Vivacious, and Ethanol?

4. First used 10,000 years ago Derived from French word vinaigre: Sour wine

6. Grapes Dates Rice Apples Coconut

8. White Malt Wine Apple Cider Fruit Balsamic Rice Date

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

11. Made from grain and water Used also for cleaning

12. Made from malting barley Originated in England Fish & Chips

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

16. Must: grape juice before or during fermentation Musty: stale or moldy smelling Originated in Italy Originally available only to upper classes

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