Wine vinegar: use in cooking and traditional medicine. rice vinegar

Marina Pugovkina | 10/14/2014 | 2337

Marina Pugovkina 10/14/2014 2337

Let's see what this product is interesting for, and also what is the difference between natural vinegar and "synthetics".

We are accustomed to the fact that vinegar is a liquid with a pungent odor, which is used in preservation. In fact, this product is not so simple.

Natural and synthetic vinegar - what's the difference?

Vinegar is natural and synthetic. The first is of noble origin, to match the guilt. It contains many vitamins and useful microelements, helps to cleanse the body, so it must be included in the diet.

To natural vinegar include wine, balsamic, fruit and berry, apple, alcohol. These seasonings with a small percentage of acid and alcohol give dishes a unique sourness and new shades of taste and aroma.

Vinegar, obtained by diluting concentrated synthetic acetic acid, has no aromatic properties, but there is a specific smell of this acid. It contains aldehydes and salts of heavy metals that are harmful to health, so synthetic vinegar is best used for various household purposes, and not in cooking.

To distinguish synthetic vinegar from natural, read the label carefully. The inscriptions: “essence”, “acetic acid” (70-80%) or “table vinegar” mean that you have a synthetic product in front of you. The label of real vinegar says “natural vinegar” or “biochemical”, “alcohol”.

Natural vinegar is divided into types depending on the raw materials from which it is made. The following types are most often found on the shelves.

Natural apple cider vinegar is made from fermented apple juice. The color can vary from light gold to deep amber.

To buy good apple cider vinegar, you need to find out if it has been pasteurized or not. If during the production process apple juice is not subjected to heat treatment, most of the vitamins and microelements contained in apples are preserved.

Another way to check the quality of such vinegar is to shake the bottle. If the foam disappears immediately, within three seconds, the vinegar is natural. In artificial foam lasts longer, up to 10 seconds.

Be careful! The inscription on the label "Apple" is not yet a guarantee that the vinegar is real. If there is an apple flavor in the composition, then this is ordinary table vinegar, which “masquerades” as a natural product.

For a long time, vinegar of this type was considered a by-product of winemaking and was not used in cooking. Wine vinegar is essentially fermented grape wine.

Depending on the grape variety, it is white and red. It is an ideal base for sauces, marinades, dressings. When buying wine vinegar, check that there is no sediment at the bottom of the bottle, and foam at the top, at the neck. Their presence indicates the spoilage of the product.

Balsamic vinegar is a type of grape vinegar. It is made from white grape varieties with a high sugar content.

The technology of preparation is quite complicated, it can take 12, 25 and even 100 years. From 100 kg of grapes, only 3 liters of precious "black gold" are obtained, so real balsamic vinegar is an exclusive and very expensive product. It is dark brown in color and has a viscous consistency, and on the packaging it has the European quality certification mark - DOP.

How to choose the right vinegar?

• Opt for vinegar in a glass bottle. Plastic containers are not intended for long-term storage.
• Good-quality vinegar (with the exception of wine vinegar) should have a small sediment at the bottom of the bottle, which indicates the naturalness of the product.
• If the composition contains dyes, preservatives, caramelized sugar, concentrated juice, this is low-quality vinegar.
• For blanks, it is better to choose natural alcohol 9% vinegar. It is made from grain ethyl alcohol. It is transparent and colorless, like synthetic (table). But with it, the blanks will turn out to be more delicate in taste, and there will be no chemical aroma.

How to store vinegar?

Vinegar must be stored in a tightly closed container, in a dark, cool place. A food cabinet located away from heat sources, such as a stove, hob or radiators, is best suited for this. The refrigerator is not suitable for storing vinegar.

Do not heat vinegar. Add it to hot dishes at the very last moment.

Vinegar has been known to mankind for a long time. This product has found its application in medicine, as a good disinfectant, and in cooking, as an indispensable thing for making hot sauces and marinades.

According to the method of production, vinegar is divided into natural and chemically produced. Natural vinegar is obtained from alcohol-containing products by processing them with acetic acid bacteria. Synthetic vinegar is produced by synthesis from sawdust. Of course, for cooking, natural types of vinegar are the most preferable. Let's talk about what types of vinegars are and their use in cooking.

Vinegar

The name itself speaks of the material from which this product is obtained. Vinegar is produced by fermenting grape juice or wine. For this very reason, the largest amount of such vinegar is produced in countries famous for their winemaking. This vinegar has a pleasant taste and smell, thanks to the esters it contains.

Wine vinegar is divided into two types - white and red. For the production of white, mainly dry wines are used, obtained from light grape varieties, and it is distinguished by a lighter taste. It is used, as a rule, for the preparation of meat dishes and salad dressings, to which it is added in its pure form. In addition, if sugar is added to white wine vinegar, it is quite possible to replace white wine in the recipe for almost any sauce.

Red wine vinegar is considered a classic, traditionally made from Cabernet and Merlot grapes. Distinguishing it from other vinegars, the aroma and color are obtained after a long exposure in barrels made of oak. This vinegar is well suited for making marinades, salad dressings and a variety of sauces.

Occasionally, a more unusual type of wine vinegar is found, namely champagne vinegar, obtained from the sediment that forms on the walls of the bottle during the fermentation of sparkling wines.

Balsamic vinegar

There is an opinion that balsamic vinegar is the king of all vinegars. Such a judgment follows from the way it is prepared. It is produced from light grape varieties with a high sugar content; Trebbiano grapes are considered classic.

After fermentation, balsamic vinegar is placed for 12 years in oak barrels, where it decreases in volume by 10% every year due to evaporation. Thus, after this time, there is not so much ready-made vinegar left, which is why its cost is quite high.

Balsamic vinegar is present in many Italian recipes. It is used for marinating fish, added to soups, salads and even desserts. Such vinegar in a special way sets off the taste of good cheese, combined with fruits and ice cream.

malt vinegar

This type of vinegar is most widely used in the UK. It is made from fully fermented wort used in brewing. It has a fresh aroma, delicate taste and slight hints of fruit.

In cooking, it is used as a component in the preparation of a traditional English dish - fried potatoes with fish. In addition, malt vinegar is well suited for food preservation, as well as a marinade for vegetables and fish.

Apple vinegar

Unlike wine or malt vinegar, apple cider vinegar has an even milder taste. For its production, a drink such as cider is used. Apple cider vinegar has become widespread in France and the United States. Due to the large amount of minerals and nutrients it contains, apple cider vinegar is present in many diet meals and recipes.

As for the vinegar produced in France, it uses Normandy cider as the starting material. After fermentation, it is aged in oak barrels for 1 year, due to which it acquires a slightly sour taste and delicate aroma.

Apple cider vinegar is used to prepare poultry, fish broths, seafood, to acidify sauces and drinks. It is great for pickling garlic, pickles, capers and the like. There are puff pastry recipes that also use apple cider vinegar.

Synthetic vinegar

This type of vinegar is the most popular in the post-Soviet space. Its distinguishing feature is its low cost. In terms of taste, it is inferior to "natural" counterparts, but it is successfully used in a wide variety of dishes.

Synthetic vinegar is added to all kinds of salads, dressings, gravies, soups, sauces, condiments and table mustard. It is well suited for acidifying the taste and creating spice in dishes. Such vinegar has the ability to restore and improve the color of products. To prepare the dough, vinegar mixed with baking soda serves as a baking powder. Also, synthetic vinegar is indispensable for the preparation of seaming and pickling vegetables and fruits.

rice vinegar

This vinegar originally appeared in China, and then came to Japan. Rice vinegar is most widely used in Asia. It has several types: red, light, black and sweetened with seasonings.

Pale vinegar is the most commonly used in Chinese cuisine and is the basis of many sweet and sour dishes. Black vinegar has a milder flavor and is used as a condiment.

Rice vinegar is used to prepare traditional Japanese sushi, it gives vegetables a characteristic, slightly sour taste and an interesting light aroma. Rice vinegar, the Japanese name for su, is added to a salad called sunomono. In addition, it is part of many sauces, marinades and is used to prepare meat dishes.

We have listed only the main, most common types of vinegar. In fact, their number is much greater. There are such exotic vinegars as: coconut, cane, pear, raspberry, currant and others.

Vinegar balsamic, apple, wine - in all these names you can get lost. And they say that some kind of vinegar is harmful. That's just right to remember which one, so as not to accidentally buy. What types of vinegar are there, and can all of them be used without fear for your health?

Story

Vinegar is one of the natural gifts of nature to man. Its history dates back to 5000 BC, when the Babylonians accidentally obtained a liquid from dates that was ideal for highlighting and flavoring food. In biblical times, vinegar was used in food not only as a seasoning, but also as a tonic.

Types of vinegar

Vinegar is a liquid that occurs during the fermentation of foods containing sugar. It can be fruits, rice, coconut, white sugar or honey. Its name comes from the French word "vinaigre", which means "sour wine". In order for this liquid to become so and could deserve its name, it must contain at least 4% acetic acid, which gives a sour taste. Luckily, these days we can choose from a wide range of vinegars available, saying goodbye to the unhealthy alcohol variety forever.

1. Balsamic Vinegar

It is a vinegar that is dark brown in color and has a rich taste. True balsamic vinegar must be made from concentrated juice or white grape mousse and is very expensive. The commercially available balsamic vinegar is usually made from red wine vinegar or concentrated grape juice with caramel added.

2. Apple cider vinegar

It is a yellow-brown liquid made from apples or applesauce. This type of vinegar is highly acidic and is especially valued for its health benefits. Apple cider vinegar contains many vitamins, beta-carotene and pectins. As well as minerals: potassium, sodium, magnesium, calcium, phosphorus, chlorine, sulfur, iron and fluorine. It is ideal for salads, white meat and fish.

3. Wine vinegar

Wine vinegar is usually made from red or white wine and is most popular in the Mediterranean and Central European countries. The best, velvety taste is the one that is aged in wooden barrels for at least 2 years. This vinegar, as a rule, is much less acidic than apple cider vinegar, but it is more expensive. Wine vinegar is especially appreciated in the preparation of marinades.

4. Rice Vinegar

Rice vinegar is the most popular in Asian cuisine. There is a white, red (it owes its color to red rice and yeast) and black (made from black glutinous rice) varieties. Some varieties of rice vinegar also contain sugar and spices.

apple cider vinegar and health

Already in ancient Greece, around 400 BC, Hippocrates, the father of modern medicine, foresaw the beneficial effects of apple cider vinegar in the fight against various diseases. And today we already definitely know that vinegar has a positive effect on:

1. carbohydrate metabolism. Studies have shown that vinegar improves insulin sensitivity. Both blood sugar and insulin levels were significantly lower in the subjects than in the control group of diabetics.
2. circulatory system. The pectic substances contained in vinegar help lower the level of "bad" cholesterol in the blood and regulate blood pressure. An important role in this matter is also played by calcium and potassium, which are key trace elements for the functioning of the heart.
3. Inflammation of the joints. Acetic acid dissolves uric acid that forms around the joints. Dissolved stones are gradually removed from the body, and the pain becomes less and less.
4. A sore throat. Acetic acid helps in the fight against bacteria.
5. Body cleansing. Due to the presence of potassium, vinegar affects the removal of toxic compounds from the body.

Vinegar and weight loss

Vinegar has long been used for weight loss, unfortunately often unwisely and irresponsibly. Very often, young girls used ordinary spirit vinegar for this, which destroyed red blood cells, which led to anemia and allergies. In most cases, this ended very badly.

Of course, we can use vinegar to reduce body weight, but this should be done carefully and forever forget about alcohol vinegar. A few drops of wine or apple cider vinegar added to your salad every day is quite enough - it will speed up digestion, stimulate the secretion of gastric juice and the synthesis of digestive enzymes.

It should also be remembered that any vinegar is an acid, so it is absolutely impossible to overdo it with its use, especially on an empty stomach.

Vinegar is a food product that can claim to be one of the most ancient in the world. Like, it has been used by man since time immemorial. At the same time, it is used in a wide variety of fields, and not only in cooking. Spice, seasoning, disinfectant and cleaning agent, medical preparation, cosmetic "magic wand" - these are just a small fraction of the options for using this substance.

A distinctive characteristic of this liquid is a specific smell. This product is obtained either chemically or naturally, by the action of acetic acid bacteria on alcohol-containing raw materials. Accordingly, vinegar is divided into synthetic and natural, which, in turn, there are many types, depending on what kind of ingredient it is based on.

Historical reference

The very first mention of this product dates back to 5000 BC. e. It is believed that his "homeland" is ancient Babylon. Local residents have learned how to make not only wine, but also vinegar. They also insisted on spices and herbs, and used it not only as a seasoning that emphasizes the taste of dishes, but also as a kind of preservative that promotes longer storage of products.

One of the myths about the legendary Egyptian queen Cleopatra tells that she remained beautiful and young because she drank wine in which she dissolved pearls. However, as practice shows, the pearl will not dissolve in wine, while in vinegar - without problems. But a person simply physically cannot drink this substance in a concentration that can dissolve pearls - the throat, esophagus and stomach will suffer. So, most likely, this beautiful story is just a legend.

But the fact that the Roman legionnaires were the first to use this product to disinfect is true. They were the first to use vinegar to disinfect wounds.

Calorie content and chemical composition

Species and varieties

As noted above, all types of vinegar are divided into two categories depending on how the product is obtained: synthetic or natural.

Synthetic vinegar

Synthetic, also known as table vinegar, is still the most common in the post-Soviet territory. It is he who is most often used in canning vegetables, as a baking powder for dough and flavoring. It is also used for medical purposes.

Such a product is obtained as a result of a chemical reaction - the synthesis of natural gas or the sublimation of wood. This technology was first used back in 1898, since then some changes have been made to it, but the essence itself has remained unchanged.

It is noteworthy that in terms of taste and aromatic characteristics, the product of synthetic origin “dry” loses to its natural counterpart. At the same time, he has one important trump card: the fact that the technological process of its production is not expensive.

The main area of ​​​​use of synthetic vinegar is cooking. It is mainly used as an ingredient in marinades in the process of preparing dishes from meat, fish and vegetables. Due to the disinfecting properties of the substance, products that have been pickled with it have a longer shelf life.

In addition, synthetically produced vinegar is used in the household for disinfection and many other purposes.

The calorie content of this product does not exceed 11 kcal per 100 g. Of the nutrients it contains only (3 g), but not.

If we talk about natural species, then the raw materials for their manufacture are grape wine, beer must and a variety of fruit and berry juices, in which the fermentation process has begun.

Apple vinegar

To date, it is presented on the market in two form factors: in liquid form and in tablets. Still, liquid apple cider vinegar is traditionally more popular. It has many areas of use: from cooking to cosmetology and nutrition.

Cooks add this product to sauces during the preparation of meat and fish dishes, and also use it for preservation - thanks to this ingredient, vegetables acquire a special aroma and spicy aftertaste. Also, an apple-based product is added to, used for dressing salads, as a seasoning for.

Apple cider vinegar has strong anti-inflammatory and antifungal properties. Therefore, on its basis, a solution is made for gargling with tonsillitis and tonsillitis.

This product is useful for anemia, as it is a natural source. Also contained in it prevent the absorption of fats and the formation of atherosclerotic plaques on the walls of blood vessels, reducing the risk of heart attacks and strokes.

Due to the fact that the Ph of this substance is practically the same as the Ph of the upper layer of human skin, this product can be used for cosmetic purposes. For example, to restore tone to the skin, wipe it every day with a weak solution of apple cider vinegar.

The presence in the composition of the product of a number of minerals, as well as, and brought him popularity among adherents of a healthy diet. In particular, it is he who is used for weight loss, which will be discussed below.

The calorie content of apple cider vinegar is 21 kcal per 100 g of product. Proteins and fats in its composition are absent, and carbohydrates contain 0.93 g.

This product is the most loved by gourmets, although in ancient times it was used exclusively as a remedy. It is first mentioned in manuscripts dating back to the eleventh century.

It is obtained from grape must, which undergoes a long processing procedure. First, it is filtered, then fermented in larch barrels, after which it is poured into oak wood containers, where it matures for several years. The result is a dark thick and viscous liquid with a bright aroma and sweet and sour taste.

All balsamic vinegar is divided into three categories depending on its quality:

1. Tgadizionale (traditional).
2. Qualita superioge (highest quality).
3. Extga veschio (especially aged).

The balsamic vinegar found on the shelves of most stores is a product that is three to ten years old, while the most expensive varieties, belonging to the second and third categories, can withstand up to half a century. They are so concentrated that only a few drops are added to dishes.

Balsamic vinegar is added to soups, salads, used during the preparation of marinade for fish and other seafood, sprinkled with elite varieties of cheeses. This product is especially popular with fans.

The composition of the substance contains a number of macro- and microelements, pectins, as well as organic acids. All this makes it an excellent antiseptic and an effective cosmetic product.

Please note that it is balsamic vinegar that is most often faked because of its high cost. The cost of a high quality product is at least ten dollars per 50 ml.

The calorie content is 88 kcal per 100 g, it contains 0.49 g of proteins and 17.03 g of carbohydrates, and there are no fats.

Vinegar

Wine vinegar is a product that is formed as a result of the natural souring of wine. It is the brainchild of French culinary experts and, depending on the type of wine used to make it, it comes in white and red.

The red subspecies is usually made from merlot or cabernet. The fermentation process takes place in oak barrels. In cooking, it is used to prepare sauces, seasonings and marinades.

White wine vinegar is prepared from dry white wines, and not wooden containers are used, but ordinary stainless steel containers. Therefore, the manufacturing process is less expensive. It is also used for making sauces, but it has a less intense taste. Often this product with the addition of cooking is replaced with white wine as part of some dishes.

In France, wine vinegar is used to give a spicier taste to fish and fish dishes, and it is also added as a dressing to vegetable salad with cheese.

It is noteworthy that this substance has a number of medicinal properties. In particular, it contains the element resveratrol, which is a powerful cardioprotector and has antitumor and anti-inflammatory effects. Also, this product helps to remove harmful substances from the body.

The calorie content is 9 kcal per 100 g. The product contains 1 g of proteins, the same amount of fat and the same amount of carbohydrates.

rice vinegar

Rice vinegar is a staple of Asian cuisine. Get it from grains. The finished product has a delicate, mild taste and a sweetish pleasant aroma.

There are several types of rice vinegar: white, red and black.

The white subspecies is made from glutinous rice. It has the most delicate taste and almost imperceptible aroma. It is commonly used to make sashimi and sushi, marinate fish with it, and is also added as a dressing to salads.

The red subspecies is prepared by adding special red yeast to rice. It is characterized by a sweet-tart taste with bright fruity notes. It is added to soups and noodles, and it also emphasizes the taste of seafood with it.

Black rice vinegar uses a mixture of a number of ingredients: long grain and glutinous rice, and rice husks. The finished product is dark and thick, has a rich taste and aroma. It is used as a seasoning for meat dishes, as well as stewed vegetables.

The valuable ingredients that make up the product endow it with healing properties. So, for example, in the East they believe that it is able to increase the body's resistance, improve digestion, and sharpen cognitive functions.

The calorie content of rice vinegar is 54 kcal per 100 g. It contains 0.3 g of proteins and 13.2 g of carbohydrates. There are no fats.

Sugar cane syrup vinegar is a common staple in Indonesian cuisine. It is also popular in the Philippines.

Cane vinegar is obtained by fermenting cane sugar syrup. In the world, this product is not particularly popular. First of all, he has a very specific taste. Moreover, it is very costly. However, gourmets appreciate the cane vinegar, which is made on the island of Martinique. It is a real rarity, unlike the Philippine product, which is less expensive and more common in the region.

Use cane vinegar when frying meat.

The energy value of the product is 18 kcal per 100 g. There are no fats and proteins in it, and the carbohydrate content is 0.04 g.

sherry vinegar

This is one type of wine vinegar. It was first produced in Andalusia from white grape varieties. A special fungus is added to start the fermentation processes. The resulting must is placed in special oak barrels and aged for a long time.

The minimum aging period is six months, and elite varieties are infused for ten years.

Sherry vinegar is a "chip" in Mediterranean cuisine. It is used for cooking meat and fish dishes, dressing them with fruit and vegetable salads.

The energy value is 11 kcal per 100 g. There are no proteins and fats in the composition, and 7.2 g of carbohydrates.

Malt vinegar is a staple of British cuisine. Outside of Foggy Albion, he is practically unknown. The raw material for its preparation is fermented beer malt wort, as a result of which the product is characterized by a delicate fruity flavor and color that varies from golden to bronze brown.

There are three varieties of malt vinegar:

1. Dark, intense brown. It has a strong aroma with hints of caramel. It is used to prepare marinades for meat and fish, which eventually acquire a tart, spicy aftertaste.
2. Light, pale golden color. This product has a mild aroma with subtle fruity notes. It is most commonly used as a salad dressing. Also, it is this type of vinegar that is part of the legendary British dish fish and chips, which is fried fish with french fries.
3. Colorless malt vinegar. It is used for conservation. Its indisputable advantage is the fact that it helps to preserve the natural color and aroma of products, but at the same time gives them a sharpness.

The calorie content of 100 g of the product is 54 kcal. There are no fats in it, carbohydrates contain 13.2 g, and proteins - 0.3 g.

Application in traditional medicine

Vinegar as a remedy began to be used in antiquity. Even Hippocrates recommended it as an anti-inflammatory and disinfectant.

To date, experts advise using exclusively natural apple cider vinegar for medicinal purposes. What health problems can it help solve?

1. In order to "disperse" the metabolism and improve energy metabolism before the main meal, drink a glass of water with two tablespoons of apple cider vinegar. This will help to reduce appetite, and also helps to “burn” fats and carbohydrates.
2. At high temperatures, use rubbing. You can also add two tablespoons of apple cider vinegar to a bowl of cold water and soak cotton socks in the mixture. Wring them out, put them on your feet, and pull a pair of woolen socks on top. The fever will subside soon.
3. This product helps to get rid of the fungus on the feet: regularly wipe the affected areas with a cotton pad soaked in vinegar.
4. Apple cider vinegar is a great hair beauty product. After washing, rinse your hair with cool water and two teaspoons of vinegar - and your strands will be shiny and silky. And if the child “brought” lice from the kindergarten, rub a solution of vinegar and vegetable oil mixed in equal parts into the hair. After that, wrap your head with a towel for an hour, and then rinse your hair with shampoo.
5. With reduced body tone and chronic fatigue syndrome, drink a glass of water at room temperature every morning, in which you should dissolve a teaspoon and a tablespoon of apple cider vinegar.
6. After intense physical exertion, when the whole body aches, dilute four tablespoons of apple cider vinegar in two glasses of cold water. Rub this mixture all over the body, intensively massaging the muscles with your hands.
7. For thrombophlebitis, dissolve one teaspoon of vinegar in a glass of water. Take this drink three times a day before meals. Also wipe the skin in the "problem" areas with undiluted apple cider vinegar.
8. For sore throat and cough, mix two tablespoons of honey and three tablespoons of vinegar in a glass of warm water. Use this mixture as a gargle. The procedure should be carried out three times a day, and the mixture should be fresh each time.

Vinegar for weight loss

Apple cider vinegar has long enjoyed a reputation as an effective home remedy for getting rid of extra pounds. One of the most common recipes says that before each meal, a quarter of an hour before sitting down to the table, you should take one or two teaspoons of apple cider vinegar dissolved in a glass of water. The duration of such a course is two months, after which it is necessary to take a break.

Despite the assurances of the authors of many articles on the Internet, which say that vinegar dissolves fat or reduces the calorie content of foods, as a result of which kilograms literally “evaporate”, in fact, the mechanism of action of this product is much simpler. As scientists have found, the high content in apple cider vinegar helps fight appetite by leveling blood glucose levels. In turn, the pectins that are present in it give a feeling of satiety and save you from overeating.

For the first time, researchers became interested in the properties of apple cider vinegar and its ability to help lose extra pounds thanks to American therapist Jarvis DeForest Clinton. He treated his patients with a potion he called "hanigar" (a derivative of the English words "honey" - honey, and "vinegar" - vinegar). He positioned the remedy as a real panacea that improves complexion, improves body tone and helps to lose weight. After that, scientists began research and it turned out that laboratory rodents who used apple cider vinegar were able to “boast” of a decrease in bad cholesterol in the blood and changes in the genes responsible for the accumulation of fat reserves.

If you still decide to fight excess weight with apple cider vinegar, then take a few more tips into service.

In no case do not drink the substance before meals in a "pure" form. Dilute it in a glass of water. Drink through a straw, and then rinse your mouth thoroughly so that the tooth enamel is not damaged.

If you're afraid to drink vinegar, start by replacing oil in your salad dressings with it.

To lose weight, vinegar can also be used externally. For example, start doing anti-cellulite rubbing. To do this, you will need 30 ml of apple cider vinegar dissolved in 200 ml of water. You can also try taking baths by dissolving two cups of apple cider vinegar in a bath filled with water. The water temperature should be 50 degrees, and the duration of the procedure cannot exceed twenty minutes. Please note that this method is contraindicated for hypertensive patients!

Harm and contraindications

The beneficial properties of different types of vinegar were mentioned above. However, if consumed in moderation, even natural vinegar can cause serious damage to health.

Also, this product is harmful to tooth enamel and can cause an allergic reaction in case of individual intolerance.

How to choose and store

So that the quality of the purchased product does not disappoint you, the following rules should be followed when buying and storing vinegar.

Examine the label, check what the product is made of. In the event that you opted for natural vinegar, it should really contain natural raw materials - that is, for example, apples, not malic acid.

Pay attention to transparency. Table synthetic vinegar should be crystal clear, without impurities. In a natural product, the presence of sediment is the norm, so you should rather be alarmed by its absence.

Store the product in a glass container tightly closed with a lid. Permissible temperature - from 5 to 15 degrees. The bottle should be kept in a place protected from light and out of the reach of children.

The shelf life of apple cider vinegar is two years. Berry vinegar will "live" up to eight years.

And finally, do not put the product in the refrigerator - this worsens its taste.

Making apple cider vinegar at home

Regrettably, in recent years, counterfeit goods have been increasingly appearing on store shelves. Therefore, in order to be “one hundred percent” confident in the quality of natural vinegar, you can cook it at home yourself.

To prepare the most popular type of natural vinegar - apple - you will need two kilograms of apples of any sweet variety, one and a half liters of pure raw water and one hundred and fifty grams of sugar.

Wash the apples and grate on a coarse grater along with the peel and seeds. Put the resulting mass in an enamel pan and fill with water. Add half the sugar, mix thoroughly.

Cover the pot with a towel or napkin. The lid cannot be used - in order for the fermentation process to take place, air access is necessary. Place the pot in a place that is not too stuffy and let it ferment for three weeks. Stir every day using a wooden spoon.

Three weeks later, strain, add the remaining sugar, mix thoroughly until completely dissolved. Pour the liquid into jars, cover them with a towel and leave to ferment for one and a half to two months. When the liquid brightens and becomes transparent, the vinegar can be considered ready for use.

Filter it again and bottle it. Seal tightly and store in a cool place.

Candidate of Biological Sciences N. KUSTOVA

Many dishes in the cuisines of different peoples of the world cannot be prepared without vinegar. You can’t do without it in preparations, and as a simple seasoning, vinegar is served with many dishes. Making vinegar, like winemaking, is one of the oldest technological processes mastered by man. But if there have been no fundamental changes in the production of wine over the past few millennia (the use of modern equipment does not count), then in the production of vinegar in the 70s of the twentieth century there was a real revolution.

Science and life // Illustrations

Rice. 1. Schutzenbach apparatus: 1 - wooden conical container; 2 - a layer of beech shavings.

Rice. 2. Frings apparatus: 1 - body; 2 - false perforated bottom; 3 - a layer of beech shavings; 4 - circulation pump; 5 - coil of the temperature control system; 6 - switchgear.

Rice. 3. Scheme of the fermenter for the production of vinegar: 1 - stainless steel body; 2 - mixing device; 3 - aerator (it is usually called a bubbler); 4 - thermostatic coil.

Rice. 4. Scheme of installation for obtaining vinegar in continuous mode. The flow of liquid from the apparatus to the apparatus occurs due to the pressure difference in the "air cushion", which occurs due to the different depth of the overflow pipes h: h2 > h3 > h4 > h5.

Let's start with the fact that the main component of food vinegar is acetic acid. It can be obtained in two ways: chemically - from the products of dry distillation of wood and microbiologically - as a result of acetic acid fermentation of alcohol-containing liquids, such as grape wine, cider, beer wort, fermented honey and juices of various fruits, or an aqueous solution of ethyl alcohol (C 2 H 5 HE). In such liquids, the oxidation of ethanol to acetic acid is carried out in most cases by acetic bacteria. Acetobacter aceti. As a result, the finished product contains not only acid, but also a small amount of esters, aldehydes and other organic compounds. It is thanks to these substances that food vinegar acquires its inherent special taste and pleasant aroma. Acetic acid diluted with water, obtained chemically, is devoid of such qualities. It is believed that in the food industry and in everyday life it is better to use vinegar made in a biochemical way.

Vinegar production technology has an interesting and complex history. Even in the first millennium BC, winemakers noticed that if wine is left in an open vessel, after a while it turns sour and turns into vinegar. This observation was used for a long time, without going especially into the essence of what happens with the product.

One of the most "ancient" ways of producing vinegar is called Orleans. At the beginning of the process, 10-12 liters of ready-made unfiltered vinegar are poured into wooden barrels of a special shape, located in a warmed room in several rows one above the other. This portion is a kind of sourdough, because unfiltered vinegar contains a fairly large amount of bacteria. About 10 liters of filtered wine are poured into vinegar. After eight days, if the process is going well, add another 10 liters, and so on until the barrel is filled to half the volume. After that, about 40 liters of the finished product is drained, and filtered wine is added to the rest, and the cycle repeats. The whole cycle takes from a week to a month, but the product is of such high quality that this inefficient method is still used in the wine-growing regions of France.

Along with the Orleans method, there was a method described by the German scientist Boerhave in 1732. Now this technology is known as the "Schuzenbach method". Its essence is that an alcohol-containing liquid (Burgava's description mentions a solution of grain alcohol) was passed from top to bottom through a volume filled with large beech chips thoroughly soaked in vinegar. This technology turned out to be much more productive than the Orleans method, and it is still used all over the world today.

And yet, until the work of Pasteur in the middle of the 18th century, it was not clear how wine turns into vinegar. Pasteur, in his long article "Investigation of the properties of vinegar" ("Etude sur le vinaegre"), showed that a sterile solution of alcohol in water in the open air practically does not oxidize, and the formation of acetic acid occurs due to the work of acetic bacteria. And in order for alcohol to be oxidized efficiently, it is necessary to create optimal conditions for their development in the liquid. It turned out that these microorganisms feel best at a temperature of about 30 ° C and at an alcohol concentration not exceeding 12-14%. Further (already modern) studies have shown that the maximum growth rate A. aceti achieved at a lower concentration of alcohol. A characteristic feature of these bacteria is the high demand for oxygen. For a long time it was believed that due to the relatively low solubility of oxygen in water (and in a solution of ethyl alcohol, too), bacteria can only grow on the surface of a liquid or in its thin film. This did not contradict the industrial experience available at that time. With the Orleans method, bacteria develop mainly in the upper layer of the liquid in the form of a mucous film, while with the Schutzenbach method, the liquid flows down in a thin layer over the surface of the chips (Fig. 1). The performance of the apparatus, either according to one or the other method, usually ranges from 2 to 8 kg of 100% acetic acid per 1 m 3 of the volume of the apparatus per day.

The main apparatus in which acetic acid is obtained according to the Schutzenbach method is a wooden conical vat. At a distance of 200-300 mm from the main bottom, a horizontal perforated partition is installed in it. The upper part of the apparatus is 2/3 filled with shavings, which are irrigated with a nutrient medium for bacteria containing a certain amount of acetic acid (most often a 6% solution), ethyl alcohol (3-4%) and a small amount of ammonium and phosphate salts. As the solution flows, the bacteria, fixed, or, as they say now, immobilized on the chips, oxidize the alcohol into acetic acid. In the lower part of the apparatus, finished products accumulate - 9% vinegar. During the oxidation process, heat is released, which raises the temperature inside the apparatus to 30-35 ° C. As a result of the temperature difference, a natural and rather intense convection is created. Air enters the nozzles under the false bottom, passes through the apparatus and exits in its upper part. So by itself the aeration necessary for working bacteria is carried out.

A few words should be said about chips. This is not just waste from wood processing. Only beech shavings, twisted into a roll with a diameter of 2 to 5 cm and a height of 3 to 6 cm, are suitable for loading into the apparatus. Serious requirements are also placed on wood. It must be completely free from any kind of rot. In a word, shavings for vinegar production are not a cheap thing at all.

1-1.5 m 3 chips are loaded into the Schutzenbach apparatus. Dozens of such devices operate at one enterprise. The productivity of the equipment when working according to this method is low and is not more than 1.5 kg of acetic acid per 1 m 3 chips per day (in terms of 100% acetic acid). At the same time, the yield of vinegar (from the theoretically possible when using the initial amount of ethyl alcohol) does not exceed 75%. The process is carried out continuously, for decades, without changing bacteria and chips. The high acidity of the solution poured into the apparatus is necessary so that other bacteria cannot “populate” the apparatus and thus spoil the product. This makes it possible to produce vinegar without maintaining sterility. The only companion of acetic bacteria in this process is small nematodes - eels. They feed on bacteria and also easily tolerate high concentrations of acetic acid. Vinegar is purified from them by filtration after pasteurization, as a result of which they die and precipitate.

Currently, the vast majority of enterprises produce vinegar using the Frings circulation method. This technology has much in common with the Schutzenbach method. Apparatuses filled with shavings are also used here, acetic acid bacteria are also immobilized on the shavings, and the mass of shavings is also irrigated with a nutrient solution containing alcohol, acetic acid and mineral salts. However, there are significant differences between these methods. First of all, it concerns the size of the devices. At some enterprises, the volume of their working chamber filled with chips reaches 60 m 3. A 10% alcohol solution is fed into such an apparatus (Fig. 2) through a special distribution system at a rate several times greater than according to the Schutzenbach method. Using a pump, the solution is repeatedly circulated through the apparatus until all the alcohol is oxidized and a 9% acid solution is formed. About 10% of the original pure alcohol is lost in this process. The cycle lasts 5-6 days, after which it repeats.

In large-volume apparatuses, the heat dissipation is so significant that special heat exchangers have to be built into them. Most often, coils are located in the working chamber, through which cooling water circulates, but sometimes it is also necessary to arrange additional, so-called remote heat exchangers, which are installed outside the apparatus in the circulation circuit.

When vinegar is obtained by the circulation method, the specific productivity reaches 6-8 kg of acid per day per 1 m 3 of the working volume of the apparatus.

But this method also had significant drawbacks, the main of which was, perhaps, the size of the devices. In the early sixties of the twentieth century, a technology appeared in which acetic acid bacteria began to be cultivated in special apparatus - fermenters in liquid - the so-called method of periodic deep cultivation.

Fermenters for deep cultivation of acetic bacteria are containers made of stainless steel, inside which mixing devices and aerators of various designs are placed (Fig. 3).

The process of obtaining vinegar with a periodic deep method is as follows. From the previous cycle, liquid remains in the apparatus (approximately 1/3 of the working volume of the apparatus), which serves as seed material for the next cycle. A nutrient mixture containing acetic acid and ethanol is poured into the apparatus to the working volume. The mixing device intensively mixes the liquid, and air is continuously supplied through the aerator. At the beginning of the cycle, the living conditions for bacteria change dramatically, and as a result, their noticeable growth is not observed for some time, this stage in the development of microorganisms is called the lag phase. At the end of the lag phase, the alcohol concentration begins to decrease, while the acid concentration, on the contrary, increases. For some time, it is necessary to add a solution of alcohol to the apparatus in portions. After the concentration of vinegar reaches 9-10%, about 2/3 of the volume of liquid is taken as a finished product, and the cycle is repeated.

The productivity of downhole apparatuses is several times higher, and they themselves are several times smaller than apparatuses filled with chips, they have much less ethanol loss. In addition, there is no need to use wood shavings. It is also important that with the deep method, the culture of production increases.

In the early 70s of the last century, a group of employees of the department "Machines and apparatus for microbiological production" at the Moscow Institute of Chemical Engineering (now it is the Moscow State University of Engineering Ecology), headed by Professor Petr Ivanovich Nikolaev, had the idea to combine microbiological methods on an industrial scale with techniques setting and running processes, well-established in chemical technology. For this, a whole range of serious studies had to be carried out. Here is a paradox: the process has been known for at least two and a half millennia, but until the middle of the twentieth century it remained mainly empirical. Up to this point, technological improvements have been primarily related to the design of apparatuses, and microbiological aspects have been developed very poorly.

In the 1960s, works devoted to the physiology and biochemistry of acetic bacteria began to appear. They were aimed at studying the influence of oxygen concentration and the composition of the nutrient medium, including both the mineral background and the influence of ethanol and acetic acid itself. At the same time, studies of the systematics, morphology, and physiology of these bacteria were carried out at the Department of Microbiology of Leningrad University under the guidance of Professor M. S. Loitsyanskaya. Bacterial strains were isolated that grew in a very simple medium with high oxidative activity, which turned out to be extremely useful for the industrial production of vinegar.

Optimal temperature for growth Acetobacter aceti- 25-30 about C. Acetic acid bacteria use mineral salts, preferably ammonium salts, as a source of nitrogen. Acetobacters themselves synthesize all the necessary vitamins and therefore grow in nutrient media without their addition.

The best carbon compound for bacteria of the genus Acetobacter is acetic acid. They also grow well in media containing ethyl alcohol or lactic acid, turning them into acetic acid.

Research by Yu. L. Ignatov showed that acetic acid accumulated in the process reduces the oxidative activity of bacteria and reduces the specific rate of cell growth. This fact allowed P. I. Nikolaev and his collaborators to organize the process of obtaining acetic acid in a battery from several devices by a deep method in a continuous mode. As a result, an original technological scheme was obtained, in which the process of obtaining 9% acetic acid is carried out in four to five series-connected fermenters (Fig. 4). In such a battery, in the first two, along the liquid, devices, at a relatively low concentration of acetic acid, bacteria multiply at a high rate with high oxidative activity, which ensures high productivity of the process. In the last devices in the course of the liquid, operating, on the contrary, at high concentrations of acetic acid, the productivity decreases, in them the alcohol remaining in the solution is mainly oxidized. The overall performance of all battery devices is significantly higher than one that produces vinegar at 9% concentration. Yu.L. Ignatov showed that the productivity of a unit of the working volume of an apparatus operating according to the battery method can reach 49.4 kg of acetic acid from 1 m 3 per day.

The developed method was surprisingly quickly implemented at several plants. Now the Experimental Food Processing Plant in Balashikha, vinegar workshops in the cities of Gorlovka and Dneprodzerzhinsk in Ukraine, and a plant in Slovakia are working on this technology.

Candidate of Biological Sciences N. KUSTOVA, Associate Professor, Moscow State University of Engineering Ecology. Details for the curious

Brief information about the chemistry of the oxidation of ethanol to acetic acid Acetobacter aceti

The final reaction of the oxidation of ethyl alcohol to acetic acid is as follows:

Acetobaster aceti

C 2 H 5 OH CH 3 COOH + H 2 O + Q

According to modern concepts, the oxidation of ethyl alcohol by acetic acid bacteria of the species Acetobaster aceti - two phase process. Ethanol is oxidized by alcohol and aldehyde dehydrogenases to form acetic acid and two NADH 2 molecules. (This enzyme is responsible for the transport of hydrogen in the respiratory chain.)

alcohol dehydrogenase Acetobacter aceti contains the recently discovered prosthetic group methoxanthin, or pyrroloquinoline quinone. This enzyme is located on the outer side of the plasma membrane and catalyzes the oxidation of ethanol to acetic acid. Methoxanthin partially enters the nutrient medium and food vinegar, giving it a slightly yellowish color.