Vinegar History

Vinegar (from the Latin vinum acre and this happened to Vinaigre Old French, 'sour wine') is a liquid miscible with sour taste that comes from the acetic fermentation of wine and apple (by mycoderma aceti bacteria).

The vinegar contains a concentration ranging from 3% to 5% acetic acid in water. Natural vinegars also contain small amounts of tartaric acid and citric acid. Today, vinegar is one of the most widespread products by mundol in earnest today, are many shops where you can buy vinegar.

Let's see a bit of history about this amazing product: the use of vinegar in food may be linked to the onset of alcoholic beverage.

The first written evidence of the use of vinegar comes from the Roman Empire when the gourmet Apicius (a contemporary of the Emperor Tiberius) and cookbook author of the oldest known "De re coquinaria" in Western culture, appearing in it and recipes use vinegar.

Traditionally vinegar barrels came from the production of the wine soured, or was sick. Enological expression is: the wine is stung, that is, began to form vinegar. This occurred either spontaneously or is a boot up the bottled wine acidity, thus retired and was used to vinegar.

The specific phenomenon of vinegar production was not explained until 1864. From this date the use of oil has been developed so far. As we have seen the vinegar has many jobs. The principal is in gastronomy: vinegar is used primarily in conjunction with the oil to dress vegetables and vegetable salads.

Vinegar is a key part of the pickles, marinades and pickles, is used as a preservative in them because it slows the effects of food putrefaction. Are commonly used vinegars flavored with different herbs such as dill, tarragon, rosemary or thyme, garlic also exist.

Another interesting use is that medicinal: vinegar has some medicinal properties due to its acidity, for example works well against the swelling of the skin caused by the bite of insects, applying vinegar in the area caught the bug.

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