Buy: Sour wine or chopped wine was as it began to be known in the Roman Empire, comes from the acetic fermentation of alcohol through a bacterium. It is a concentration of 5-10% acetic acid in water. The vinegar is brought to maturation in wooden barrels between 6 months or for years as the “balsamic vinegar”. Some also contain tartaric or citric acid. There are several kinds of vinegar: white, fruit, wine, balsamic, apple or cider, sherry, port, among others.
Obtained from the fermentation of sugarcane alcohol. It is the strongest, which is why it is sold diluted in water.
It comes from the different kinds of wines. It is the most common of all vinegars, and the one with the highest consumption and production worldwide. Sometimes it does not go through the maturation process.
The best known is the di Modena. Of Italian origin, from the city of the same name in the region of Emilia. It has a strong flavor, a slightly sweet aroma and a dark color. It matures for 12-40 years or more, making it an expensive vinegar. It is used in vinaigrettes with olive oil.
APPLE OR CIDER VINEGAR:
It is widely used in the kitchen of northern European countries. It is made from fermentation of cider. can be used in vinaigrettes and salad dressings.
It is made from wines from the Sherry framework. Its flavor is stronger (concentrated) than wine. Mahogany color and great smell. It is used as a food flavoring and salad dressings.
VINEGAR OF OPORTO:
Made with port wine.
That it looks translucent and clear.
As a dressing for salads with olive oil (vinaigrettes), in sauces and as a perseverant in the preparation of preserves (pickles, marinated and pickled), among others. Vinegars with rosemary, dill, thyme or tarragon to flavor them.
On shelves (pantry), at room temperature, in a cool, dry place. Its duration, until exhausting existence. It is classified as a “non-perishable” product.
Until the existence.
Apply in the place where they have suffered blows and reduce bruising and inflammation.
Keep well covered.