Abstract
The manufacturing of vinegar is of such ancient origin that the oldest records are merely brief hints of, or allusions to, the methods and applications used. Vinegar is a word derived from the French vinaigre meaning “sour wine.” Although it was originally applied to the product obtained by acetification of wine, it lost this original meaning long ago. Vinegar may be prepared from almost any watery substance that contains sugar and other nutrients to provide an alcoholic fermentation followed by an acetic fermentation. Malt vinegar, called alegar, was prepared in England from ale or beer that had soured. Wine vinegar is prepared in many of the wine-producing areas of the world, and rice vinegar is a staple condiment in the orient.
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© 1991 Springer Science+Business Media New York
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Hsu, E.J. (1991). Rice Vinegar Through Acetification of Rice Wine. In: Luh, B.S. (eds) Rice. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-3754-4_22
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DOI: https://doi.org/10.1007/978-1-4899-3754-4_22
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