Publisher's Synopsis
Excerpt from Vinegars and Catsup: Interpretation of Standards, Analysis, Etc
Vinegar is essentially a dilute solution of acetic acid, but it must be remembered that it is the product of a definite fermentation, con taining appreciable quantities of certain solid and liquid substances derived from the material thus fermented, and that a solution of acetic acid (as purchased in the chemical market) re duced to proper strength can only be considered as an imitation spirit vinegar, at the best. And as an imitation of a good spirit vinegar it would be a very poor makeshift.
The constituents other than acetic acid which are present, as well as the characteristic ?avor, etc., of a true vinegar depend, of course, upon the nature of the material-which has been fer mented into vinegar. The four principal vine gars in use at present are: Wine vinegar, result ing from the alcoholic and subsequent acetous fermentations of grape juice; cider vinegar from properly fermented pure apple cider; maltvinegar from the alcoholic and subsequent acetous fermentation of an undistilled infusion of barley malt or cereals whose starch has been converted by malt; and spirit vinegar, as men tioned above. In addition there is more or less manufacture and sale of a sugar or syrup vine gar made from the alcoholic and subsequent acetous fermentations of solutions of syrup, molasses, etc.; glucose vinegar from similarly fermented glucose solutions; honey vinegar from fermented honey solutions; and special fruit Vinegars, for instance, a vinegar is now being made from the juice of prunes.
In some countries a certain vinegar is often so extensively used, or was so exclusively used originally, as to restrict the simple term, vine gar, to that particular variety, as, for example, malt vinegar in England, or wine vinegar in Continental Europe. In the United States the only vinegar known for years was cider vinegar, and among food inspection authorities it has always been customary to hold that when the consumer simply asks for vinegar, cider vine gar is called for and should be furnished by the dealer. Thus the Federal food standards (cir cular 19, Office of Secretary, U. S. Department of Agriculture) restricts the single term vinegar to indicate cider vinegar.
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