A B C D E F G H I J K L M N O P Q R S T U V W X Y Z      [Beta]

---

vinegar | vinegars Definition # 332
Vinegar is a sour liquid of acetic acid that is produced by fermenting wine. Acetification takes place when wine comes into contact with air. The quality of the vinegar depends on the quality of the wine it is made from. The wine must contain at least 6% acetic acid in order to be made into vinegar.
Entry Type:  Liquid / Beverage Language:  English Alias / Translation:  None available Varieties: balsamic vinegar cider vinegar malt vinegar rice vinegar sherry vinegar wine vinegar Photos:  0 photos | Add your photo Recipes Using This Entry: Sweet Hot Mustard Lime-Ginger Glazed Chicken with Fennel Relish Sweet Hot Mustard Peperonata and Sausage Pizza Bayerischer Wurstsalat (Bavarian Sausage Salad) Contributors To This Entry: ryansnyder Food Encyclopedia Tools: Add a new entry Discuss this entry Edit this entry Encyclopedia FAQ Request removal of this entry View history for this entry	About The Food Encyclopedia: The content for the Foodgeeks.com Food Encyclopedia is completely edited and maintained by you, the Foodgeeks.com user. You may add a new entry or change any of the entries found here. The more effort any food geek spends on the encyclopedia, the better it will be for the entire Foodgeeks.com community.