Knowra Vinegar Vinegar Vinegar is a sour liquid produced when acetic acid bacteria convert alcohol into acetic acid. It is used as a condiment, cooking ingredient, and preservative.
Acetic acid fermentation : An aerobic microbial process that converts ethanol into acetic acid. This is the fermentation that gives vinegar its defining acidity.
Pickling : A food-preservation method that uses acidic brine or fermentation to inhibit spoilage. Vinegar lowers the pH of pickling liquid and helps preserve vegetables.
Babylonian cuisine : The food practices of ancient Babylonia, documented in recipes and administrative records. Ancient records and recipes attest to early uses of vinegar in the region.
Fermentation : A metabolic process in which microorganisms transform organic substances, often producing acids, gases, or alcohols. Vinegar production depends on microbial transformations of alcohol.
Lemon juice : The acidic juice extracted from lemons, containing citric acid as its principal acid. It provides sourness like vinegar but derives its acidity chiefly from citric acid.
Acetic acid bacteria : A group of bacteria that oxidize ethanol into acetic acid in the presence of oxygen. These bacteria carry out vinegar’s characteristic conversion of alcohol.
Vinaigrette : A cold sauce made by combining oil with vinegar or another acidic liquid. Vinegar provides the acidity that balances oil in this common dressing.
Roman cuisine : The food practices of ancient Rome, including characteristic ingredients, preparations, and dining customs. Romans used vinegar in sauces and drinks, including the water-based posca.
Oxidation : A chemical process involving loss of electrons, often accompanied by gain of oxygen. Bacteria oxidize ethanol as they produce acetic acid.
Apple cider vinegar : Vinegar produced by fermenting apple cider into acetic acid. It is a fruit-based variety whose starting liquid is apple cider.
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