Probably, many housewives will agree that it is vinegar that is often used in the preparation of various dishes. Pickles, marinades, many salads and even borscht and soups will not do without this product. Wine vinegar is considered especially valuable. Its good taste resembles not only fermented wine. Making a wine drink is an art that can take years. The most famous type of this product is vinegar from Jerez.
It is worth noting that wine vinegar, the recipe of which is quite simple, is available in several forms - white wine, red wine or lemon vinegar. It has a sour taste and is characterized by a sweet and sour smell. Depending on the type, it may be yellow or dark red. White vinegar has a moderately pungent taste, and French chefs add it to Dutch sauce and Bernese sauce. This degenerated wine is used in salads, soups and sauces. You can season them with beans, beans, lentils or potato soup. White wine vinegar improves the taste of red borsch or sweet and sour dishes. Red wine vinegar is used to marinate beef, veal or lamb. Lemon vinegar is great for fish.
So how to make wine vinegar at home? Simple enough. If you want to achieve good quality, you need to take not too strong wine, approximately 10-11% of the alcohol content, because excess alcohol inhibits the activity of bacteria that transform the wine. But if the wine is too weak, the taste of the product will not meet the classic version. Try making wine vinegar at home - this is the easiest and easiest way, requiring a minimum of cost and knowledge. In fact, in principle, you do not need to make or buy many ingredients. After all, only with the effect of air on wine does the latter begin to ferment. And the better the quality of the alcohol you use to make, the higher quality vinegar you will have.
If you want to make it at home constantly, use the remnants of the wine that you need to pour into a large glass vessel with a wide neck. Rinse and dry the can and pour about 1 liter of wine and 1 cup of finished vinegar into it. Keep the jar closed for a while - open it only for half an hour every day. After a few weeks, a precipitate forms at the bottom of the vessel, which will indicate that vinegar is ready for consumption.
A classic wine product must contain at least 6% acetic acid. To do this, the wine is fermented at a temperature of about 20C in oak barrels. This process is long and tedious. And the quality depends on the age of fermentation, which sometimes can drag on to ten years! Without an oak barrel and, especially, a cellar, you can leave about ¾ of the wine in a bottle and store it for two weeks at room temperature and shake it from time to time. After that, pour vinegar into glass bottles. It can be stored without additives ad infinitum - the longer it stands, the more acidic and aromatic it will be. You can add bay leaf, rosemary, celery, spicy pepper, tarragon, thyme or Provence herbs to wine vinegar . Likes the company of wine vinegar and shallots. And the wonderful taste of the white wine product is complemented by lemon, raspberry or orange.
How to use vinegar from wine? It perfectly reveals the aroma of beef and fish. Also good in salad (for example, as an ingredient in vinaigrette) or dessert (a few drops perfectly emphasize the sweetness of vanilla ice cream or strawberries).
This wine product is rich in vitamins and minerals. It improves digestion and reduces appetite, cleanses the body of toxins and speeds up fat burning. In addition, wine vinegar has antiseptic and antibacterial properties, and also helps to absorb iron. Vinegar contains potassium, phosphorus and magnesium. But remember that consuming large amounts can have an adverse effect on the human body.