On food and cooking the science and lore of the kitchen ( PDFDrive ) 1456

distinctive, because they’re made with
different starting materials, and may or may
notbematuredinwood.
WineVinegarsWinevinegarsaremadefrom
a base of yeast-fermented grape juice. They
therefore have a winey character from the
aromatic and savory by-products of the yeast
fermentation.Interestinglyprominentinwine
and cider vinegars are buttery aroma
compounds (diacetyl, butyric acid). Balsamic
and sherry vinegars are specialized versions
ofwinevinegar(seepp.775–776).
CiderVinegarsCidervinegarismadefroma
base of yeast-fermented apple juice. It
therefore includes some of the characteristic
aroma components of apples, and others that
are especially accentuated in apple
fermentation; these include the volatile
phenolsthatgiveanimalandstablearomasto
grapewines(ethylguaiacolandethylphenol,
p.738).Applesarerichinmalicacid,socider


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
cloudywithtannin-proteincomplexes.
FruitVinegarsFruitvinegarsmaysimplybe
ordinary vinegars flavored by contact with
fresh fruit, including apples, but they’re also

made by fermenting the fresh fruit juices.
Pineappleandcoconutvinegarsareexamples.
Fruit vinegars are interesting for their
expression of the fruit’s flavor through the
alcoholicandaceticfermentations.
MakingVinegarsintheKitchen
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