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The history of the discovery of vinegar leads us to the pre-biblical past of humanity. As an antiseptic and thirst quencher, he was known more than 7,000 years ago. In ancient times, drew attention to the soured grape wine in Korchag with a peculiar smell. Application vinegar found empirically. It was based on the practical use of liquid as an addition to the water of a few drops of sour wine for its purification and pleasant taste. Later, healers investigated the healing properties of the newly obtained product.
Types of vinegars and methods for their production
Natural grape vinegar is obtained by fermenting dry grape wines. As a result, the general category of vinegar vinegar is subdivided into receiving:
- white wine vinegar;
- Red Wine Vinegar:
- Balsamic Vinegar;
- White Wine Vinegar Aromatic Vinegar
Depending on the producer countries, these products have their own national method of production, their wines, which means different flavors and tastes. White vinegar is the mildest of these categories. Fermentation takes place in a metal stainless tank for a long time. Vinegar preserves the delicate aroma of the wine and is intended for salad dressing or for further flavoring.
You can get white wine vinegar at home from grapes grown in the summer cottage. At the same time, the process is conducted when the wine is heated without boiling. When half is left in the tank, it will become homemade vinegar. Grape pulp vinegar is prepared. In this case, the process takes 90 days.
Aromatization occurs by heating white wine vinegar to 40 degrees and laying in a vessel of aromatic spices. Aged for six months, the composition takes in not only the flavor, but is saturated with the useful components of the herb. Here the imagination of the authors of the product is limited by its predilection for one or another flavor.
Red vinegar is obtained from Cabernet wines, aged in oak barrels. Naturally, grape vinegars obtained in this way are expensive products, are used dropwise, and are collected. But a special place is occupied by balsamic vinegar. The method of production involves fermentation in a barrel up to 12 years.
As a result, 15 liters of a dark color product and a very thick consistency are obtained from 100 liters of wine. The taste of the resulting product is sweet and sour. Add it to the ready meat, fish dishes, season salads. Balsamic, vinegar is named because it was originally used for the treatment of wounds and their speedy healing.
Vinegar is considered natural if no dyes, sugar or preservatives are indicated on the label. At the bottom of the glass bottle should be a small sediment. Acid content in the range of 5-9%.The cost of the product is high.
The benefits and harms of
vinegar The vinegar obtained is characterized not only by its antibacterial properties and the ability to heal wounds. The concentrated content of the useful components collected from grapes makes vinegar healing. It contains:
- polyphenols;
- organic acids;
- trace elements;
- vitamins.
Many nutrients present in balsamic vinegar are unstable to heat treatment. Therefore, vinegar is used in cold dishes, and applied before serving.
Traditionally, in Mediterranean countries, grape vinegar is used for pickling kebabs, cooking meat and fish dishes. Low-calorie dressing by the way for those who watch their weight. In addition to cooking grape vinegar use:
- for medical purposes;
- in cosmetology.
The antibacterial properties of the product apply not only to skin disinfection and water disinfection. In case of internal poisoning or bacteriosis of the body, water with vinegar suppresses the pathogens inside the body. Lotions using wine vinegar clean varicose veins on the legs. It is used as a fat burner while losing weight.
One of the indicators of potassium deficiency is coarsening of the skin, especially on the feet, appearing corns and cracks. That is, a high potassium content will help to cope with the problem if you apply compresses with grape vinegar to the affected places.
Not only benefit, and the harm from vinegar can be obtained if you apply it without taking into account the characteristics of the organism. Contraindications for the use of the product include:
- from childhood allergy to red grapes;
- diseases of the digestive system in the acute stage;
- inflammatory processes in the urogenital system.
Grape vinegar is not combined with fermented milk products, vegetable proteins and potatoes.
