For most of human history, acetic acid has been made from fermented liquids by acetic acid
bacteria of the genus acetobacter by Louis Pasteur discussed the microbiological basis of
vinegar in his 1858 work Etudes sur le Vinaigre.
What are the different types of vinegar?
White vinegar, balsamic vinegar, apple cider vinegar, rice vinegar, coconut
vinegar, cane vinegar, distilled vinegar and fruit vinegar are some different types
of vinegar
Classification
Distilled Vinegar
Distilled vinegar is not itself distilled, but produced from distilled alcohol, made
from barley malt or corn. Like other vinegars, the main acid is acetic acid (5-8% by
volume). Other compounds are limited compared to other vinegars, but include
traces of ethyl acetate
Balsamic Vinegar
Traditional balsamic vinegar is made by converting sugars in cooked grape must to
ethanol, oxidizing to acetic acid, then ageing for at least 12 years. Researchers
have identified 5-acetoxymethyl-2-furaldehyde as important to its long-lasting
sweet taste.
Wine Vinegars
Wine vinegars are produced by fermenting wine. The main acid is still acetic acid,
but other acids from grapes, such as tartaric acid, are present in smaller amounts.
Phenolic compounds are also present, both from the wine and from barrel ageing
for some varieties.
Acetification
Acetic acid bacteria need oxygen to convert ethanol to acetic acid. In longer,
traditional processes, the bacteria grow on the surface of the fermenting liquid. In
industrial methods the bacteria are submerged, with oxygen pumped in.
Apple Cider Vinegar
Apple cider vinegar is made from fermented apple juice. Like wine vinegar it
contains other acids, such as malic acid from apples. Wine and cider also contain
higher alcohols, such as propanol, which react to form additional acids and esters
during vinegar production.
Malt Vinegar
Malt vinegar is made from fermented malted barley—essentially unhopped beer.
Malt vinegars don’t contain tartaric or malic acids, but do contain small quantities
of lactic acid. Branched chain compounds, like 2-methylpropanoic acid, contribute
to its flavor and aroma.
Rice Vinegar
Rice vinegar is made from fermented rice, and varies in colour from colourless to
black. In some varieties, furfural and pyrzaines such as tetramethylpyrazine (TMP)
contribute toast-like flavours. Buttery acetoin (3-hydroxy-2-butanone) is also
present in many rice vinegars.
Cane vinegar
Produced from the fermentation of sugar cane, this vinegar adds a more acidic flavor
to foods. It seasons without changing the natural flavor of the food.
It is ideal for preparing salads, various meats, for making cold sauces and is widely
used in preserves.
Fruit vinegar
To make fruit vinegar, ferment 100% fruit juice or macerated fruit juice for 1–3
months in a glass jar with an airtight lid. Skim off the foam from the surface when
the vinegar is ready and store for 6–12 months.
White vinegar
Bottle of “grain alcohol” from the liquor store, generally >150 proof), dilute it with
water to get something around a 5 to 10% ABV solution and place in a sterilized
vessel. Then add a pure sample of acetobacter and allow it to metabolize the ethanol
to acetic acid.
Classification Table of Vinegars
Type of Vinegar Source Material Main Components Production Method
Distilled Vinegar Distilled alcohol Acetic acid (5–8%), Not distilled itself;
(from barley or corn) trace ethyl acetate made from distilled
alcohol fermented by
acetic acid bacteria.
Balsamic Vinegar Cooked grape must Acetic acid, 5- Sugars → ethanol →
acetoxymethyl-2- acetic acid → aged
furaldehyde (sweet ≥12 years in wooden
aroma) barrels.
Wine Vinegar Wine Acetic acid, tartaric Wine is fermented by
acid, phenolic acetic acid bacteria,
compounds sometimes barrel-
aged.
Apple Cider Vinegar Fermented apple Acetic acid, malic Ferment apple juice
juice acid, higher alcohols → ethanol → acetic
→ esters & other acid; fruity and
acids complex.
Malt Vinegar Fermented malted Acetic acid, lactic acid Ferment unhopped
barley (unhopped (small), 2- beer made from
beer) methylpropanoic acid malted barley.
Rice Vinegar Fermented rice Acetic acid, acetoin Rice is fermented →
(buttery), furfural, ethanol → acetic
TMP (roasted notes) acid; color varies
from clear to black.
Cane Vinegar Fermented Acetic acid Ferment sugarcane
sugarcane juice → used in salads,
meats, sauces,
preserves.
Fruit Vinegar 100% fruit juice or Acetic acid + various Ferment juice in
macerated fruit fruit acids and esters airtight jar for 1–3
months; store 6–12
months after
skimming.
White Vinegar Diluted grain alcohol Acetic acid (5–10%) Dilute >150 proof
alcohol to 5–10%
ABV → add
Acetobacter to
convert ethanol to
acetic acid.
Acetification General fermentation Oxygen + Traditional: surface
process Acetobacter bacteria fermentation.
Industrial:
submerged method
with oxygen pumped
in.
www.compoundchem.com © Andy Brunning/Compound Interest 2023 | Creative
Commons Attribution-NonCommercial-NoDerivatives license.
https://www.americanscientist.org/article/the-chemistry-of-vinegar-
varieties#:~:text=How%20Is%20Vinegar%20Made%3F,acid%20by%20acetic
%20acid%20bacteria.
https://vinagreprinz.com.br/en/cane-vinegar
https://byjus.com/neet/vinegar-production-flow-chart/
https://cultured.guru/blog/how-to-make-vinegar-from-scratch
https://womersleyfoods.com/pages/a-short-history-of-vinegar?
srsltid=AfmBOorJkSBNZrOBJz8_UCrSa1xIvEqqe0YFtQ25bWZQsiXPUo95a5Ol
https://www.americanscientist.org/topics-names/Chemistry
