Vinagres

The term vinegar derives from the French vinaigre, meaning sour or sour wine . Vinegar is an undesirable contaminant in winemaking. It is, however, a compound widely used in food preparation.

It employs one fermentation by yeast to produce alcohol . The alcohol concentration is adjusted to between 10 to 13%, and then exposed to bacteria acetic acid (is an aerobic process), which will oxidize the alcohol solution until the vinegar is produced in the desired concentration.

Widely used for seasoning, tenderizing meat, canning or even replacing salt in recipes, vinegar, regardless of the type, is a product that stands out for its very low amount of calories and for adding antioxidant properties to dishes.

There are several types of vinegar, each with its own properties and benefits: white vinegar, balsamic vinegar, organic vinegar, rice vinegar, fruit vinegar (the best known is apple cider vinegar), wine vinegar (red and white), flavored vinegar.