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Home > Glossary > Glossary S - Z > Vinegar


Rice Vinegar

Rice Vinegar


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Sour liquid consisting mainly of acetic acid and water, produced by the action of bacteria on dilute solutions of ethyl alcohol derived from previous yeast fermentation. The coloring and flavoring are characteristic of the alcoholic liquor (as cider, beer, wine, fermented fruit juices, solutions of barley malt, hydrolyzed cereals, starches, or sugars) from which the vinegar is made.

Vinegar is used as a salad dressing, a preservative, a household remedy to allay irritations, a mild disinfectant, and, in cooking, as a fiber softener.

Vinegar has been known from antiquity as a natural byproduct of wine; the name is derived from the French vinaigre [sour wine].

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