Balsamic vinegar from white wine application. Vinegar, types, how they differ, the use of vinegar

Wine vinegar has many beneficial properties. Only 9 kilocalories per 100 grams, one of the most ancient preservatives and a means used by the ancient Egyptians to disinfect water.

A common cosmetic preparation and cure for many diseases, an excellent culinary dressing for salads and sauces, what is it? Those who answer will be right: wine vinegar!

A natural product obtained by fermentation of viticulture waste, which has a lot of useful properties and has been used by mankind for gastronomic and medical purposes for several thousand years.

A little about the product

What is Wine Vinegar? This is grape cake diluted with water, fermented with yeast, aged, aged and clarified.

No chemistry available for home production, a widespread product in specialty stores and supermarkets. Also, wine vinegar is obtained from fermented grape wine.

It happens that when the technology is violated, the wine does not deteriorate, and then, in order not to throw away the wine material, it will be reoriented to obtain wine vinegar - a simple, healthy and popular product.

Many owners who grow grapes have learned how to make wine vinegar, which is not as aggressive as ordinary table vinegar, has a number of undeniable advantages, excellent spicy taste and aroma.

Do not confuse wine vinegar with balsamic... Although they are both made from grape wine or fermented grapes, they have completely different tastes and properties.

Thick, dark, sweet-sour-spicy, the cost is much higher than that of wine. The bouquet of ordinary wine vinegar is somewhat more modest.

It is liquid, it smells like grapes, it can be light and dark, depending on the raw material from which it is prepared, it tastes sour (6% or more), but soft, works well in combination with olive oil, honey and spices.

Red wine vinegar used for marinades. Meat, fish, vegetables are soaked in it, which are supposed to be cooked in the future. White wine vinegar- ideal dressing for vegetable and seafood salads.

Both white and red wine vinegar are used in medicine, cooking and cosmetology, the main thing is to know how to choose a quality product or be able to cook it yourself.

Cooking wine vinegar yourself

To prepare wine vinegar, you will need natural dry wine, or, which is more commonly practiced, grape pomace or pulp, remaining during winemaking.

To prepare vinegar from dry wine, it is poured into a wide-bottomed container and evaporated without boiling until the volume of the liquid is halved.

It is a little longer and more difficult to make vinegar from cake. Raw materials (grape cake or wine must) are mixed with water in the proportion: 1 liter of slurry and 800 ml of water, left overnight, then sugar is added, 100-150 grams per liter.

The jars are covered with gauze and left to ferment for 2 weeks, while remembering to stir the leaven daily.

After the specified period, the liquid is removed from the sediment, another 100 grams of sugar per liter is added, sealed and then fermented in a dark place.

At the same time, the containers are filled no more than 2/3, and left for 60-70 days for quiet fermentation. As a result, the vinegar should ferment, clarify, and precipitate.

We do not cook ourselves

If you are not a winemaker and you don’t have too much grapes on hand, you can buy wine vinegar for food and for treatment at the store.

When choosing, give preference to the product in which there is no sugar, dyes, preservatives in the composition, but there is a precipitate and an acid concentration of no more than 5-9%.

Yes, and one more thing: natural wine vinegar cannot cost three kopecks, so be guided by the price too.

Useful properties of wine vinegar and its uses

The medicinal properties of wine vinegar are due to its chemical composition.

The natural product contains a large amount of different acids (lactic, pantheic, tartaric and other organic acids), many minerals, among which potassium (a heart mineral) and iron (necessary for blood) take the leading place.

In addition, wine vinegar is rich in antioxidants, polyphenols, anticancer components (for example, phytoalexin). It is widely used in folk and traditional medicine for the treatment and prevention of a wide range of diseases.

1. Vinegar excellently helps with gout.

2. Treats seasonal vitamin deficiency and after illness.

3. Provides a preventive effect against cancer.

4. Substances contained in wine vinegar prevent early cell aging.

5. It has a beneficial effect on the heart and blood vessels. Thins blood, cleans cholesterol deposits on the walls of blood vessels.

6. Effectively treats diseases of the throat and nasopharynx, including infectious sore throats.

7. Helps with varicose veins.

8. Eliminates fungal infections on the nails of the hands and feet.

9. It is used to cleanse the skin from warts, calluses, corns.

10. As a cosmetic product, it whitens the skin, heals oily and porous skin - narrows pores, removes ugly shine, cleans comedones, and treats acne.

11. It is used to strengthen and restore the hair structure, for this it is used as a rinse (diluted with water).

12. In the form of compresses, it is applied to, softens it, quickly removes it.

13. Accelerates metabolic processes in the body. Helps those who strive to lose weight.

14. Promotes the outflow of bile, improves digestion.

16. Wine vinegar wraps are a well-known procedure for eliminating cellulite.

17. Also used as a home chemical peel for facial skin.

For effective cleaning, you need to cut out a flap from gauze that matches the size of the face, cut out cutouts for the lips and eyes in it, moisten it abundantly with wine vinegar, apply it to the skin for an hour, then remove and wash with cool water.

Repeat the procedure no more than once a month.

Wine vinegar for weight loss, treatment of sore throats and varicose veins

Many people wonder how to use wine vinegar for weight loss. They drink it in the morning, on an empty stomach - 2 tsp. vinegar per glass warm water, breakfast in half an hour.

But keep in mind that without diet and physical activity, you will not achieve the expected effect on vinegar alone.

For the treatment of sore throats: rub two large beets on a fine grater, add two teaspoons of wine vinegar, stand for 1 hour, stir, squeeze out the liquid, which is gargled three to four times a day.

Easiest to use wine vinegar against varicose veins- you just need to lubricate their feet daily before bedtime. Wait until dry.

V folk medicine there are many more recipes and ways to use wine vinegar, which will be useful for anyone interested in natural medicines.

Wine vinegar - harm

In its pure form in large quantities, like any other, wine vinegar is a poison. Keep it out of the reach of children!

They should not get carried away by people with peptic ulcer, high acidity of gastric juice, gastritis, gallstones, acute cystitis. Be healthy.

Previously, vinegar was called completely different from what our housewives use today for dressing salads, quenching soda, marinating meat, fish and home canning - this is a 70% vinegar essence that is kept away from small children.

Vinegar can be different, and in other countries they have known about it for thousands of years: they say that it was discovered by chance in cooking, but then they began to use it often, and modern chefs practically cannot do without it. Many people think that without vinegar, dishes become bland and boring, although this is not so - after all, each product has its own amazing, unique taste, but natural vinegars can really complement this taste, make it bright and special.

Today, you can freely buy any vinegar in stores: balsamic, wine, apple, rice, malt, coconut, sherry, cane, and, of course, synthetic, obtained at the end of the 19th century by the German chemist Hoffmann: it is cheap and stored for 1-2 years , although no one has ever heard such vinegar - we call it table vinegar - go bad. It is he who is added to salads and vinaigrettes, to meat and fish dishes, sauces and marinades, dough and homemade products; it is sold as 70-80% or 6-9% essence, but 3 or 4% vinegar should be used in cooking, so it must be diluted.

Unlike synthetic vinegar, natural vinegar is obtained by fermenting liquids containing alcohol: these are fruit and berry juices, honey, beer wort, wine, cider, etc. Acetic acid is formed due to the work of a special bacterium, so this process is quite natural, and natural vinegar is quite rich in useful substances: these are organic compounds, pectins, aldehydes, esters, organic acids - ascorbic, citric, lactic, malic, so the present the food vinegar is pleasant and the taste is mild.

Natural vinegar is several degrees weaker than synthetic vinegar, and gives a sediment when it stands - with that vinegar, which we call table vinegar, this does not happen.

There is also alcoholic vinegar- it is also natural, but it does not have any aftertaste - unlike apple, wine, etc. - therefore it is usually added to sauces, mayonnaise, marinades, and their taste does not change.

It is not difficult to distinguish synthetic vinegar from natural: the synthetic label says “acetic acid”, and the natural one says “apple cider vinegar”, since our industry rarely produces other types of vinegars - they are bought abroad. By the way, apple cider vinegar is also often synthetic - it's easier and cheaper.

Natural vinegar is sour, but it does not have a pungent chemical smell, while a poisonous smell vinegar essence is known to everyone - such vinegar is often produced not even by food, but by the wood-chemical industry. Chemists also produce other types of food acids: citric, tartaric, malic, using sugar, salt and even coal, so that synthetic vinegar also has a taste and aroma, but does not bring any benefit, but it costs more than 2 times cheaper than natural. In many developed countries, it is forbidden to produce food vinegar in such ways, and we will not talk about the use of synthetic vinegar in cooking - today you can buy natural vinegar, which also has some medicinal properties.

Almost any natural vinegar contains vitamins and dozens of mineral substances, so there is not much difference between them - it's a matter of taste. Reasonable use of such vinegar cleanses the body: the acids contained in it have an antimicrobial effect and help to reduce the "harmful" cholesterol in the blood; Many scientists believe that vinegar cleanses our cells of waste products, healing and renewing the entire body - therefore, natural vinegars are often used in weight loss and rejuvenation programs. Toxins are constantly formed in our body, and slightly acidic natural vinegars dissolve them and remove them, improving our metabolism, well-being and appearance: for this, it is enough to consume 1.5 tablespoons. any vinegar a day - it will not be harmful.

It is known that Paul Bragg, a world famous naturopath and nutritionist, drank a glass of warm water with 1 tsp every day. natural vinegar for heart health and maintaining visual acuity. For diseases of the nasopharynx and gastrointestinal disorders, you need to increase the dose: drink 2 tsp every day. vinegar in a glass of water with 1 tsp. honey - take until complete recovery.

Although synthetic vinegar is considered food grade, knowledgeable culinary experts do not use it even when preserving food - alcoholic vinegar is preferable for homemade preparations: it will preserve canned food, and at the same time the taste will be soft and "non-chemical".

Apple cider vinegar can also be used for the same purposes: it is good not only for marinades, but also for any salads, meat and fish dishes as a seasoning for dumplings and manta rays. Before cooking, fish and meat are soaked in this vinegar, and ready meals with it become easily digestible and nutritious; in addition, it slows down the multiplication of pathogenic bacteria - however, like any vinegar.

French wine vinegar is considered the oldest - it was first received by winemakers, and it comes in red and white depending on the grape variety. It is used in the same way as apple cider and can be added to any dishes to taste. It is very popular in salad dressings: white vinegar is infused with herbs - basil, thyme, tarragon, etc., from which it becomes flavored; it is very good in a mixture with natural sunflower oil... Red vinegar is suitable for spicy greens - it is often mixed with olive or nut oil.

Balsamic vinegar is a wine variety that Italians love very much - it is traditionally made from sweet white grapes. It is prepared in a special way - this is a laborious and long process, so real balsamic vinegar is expensive, but today there are many fakes. Italian vinegar can even have a century of aging, but the Spaniards and Greeks prepare vinegar using a different technology, which is much cheaper, but such vinegar does not have the qualities of a real one - it is suitable for fruit salads, but you should not add it to other dishes - it will not make them better.

Sherry vinegar is considered elite, and is very rare on sale - it can also be centuries old, although 6-month-old vinegar has a special taste and aroma. It is produced in Spain, in Andalusia - if it is made elsewhere, it cannot be considered real. For meat salads it is perfect, and makes a unique taste fresh vegetables with herbs.

Rice vinegar is loved by Asian cooks - the Chinese, Japanese and Koreans love it, and it tastes soft - softer than apple cider vinegar. Use it for salads and vegetable dishes, as well as seafood dishes - rolls and sushi with this type of vinegar are known to everyone.

Vinegars today began to be produced not only from fruits, but also from berries: there is citrus vinegar, but there is also strawberry and raspberry - they perfectly complement and set off salads, meat dishes and poultry... Buying such vinegar, you need to look at the composition: manufacturers easily write on the labels "Raspberry" or "Strawberry", but instead of wine or natural juice fruit can use flavors and aromas.

Contraindications to the use of vinegar

Vinegar is contraindicated in gastritis with high acidity and other gastrointestinal diseases, kidney disease, diabetes (although vinegar with Jerusalem artichoke in moderation will be useful), hypertension and obesity.

In general, vinegar is consumed little by little, otherwise even a healthy person can develop gastritis, colitis or cirrhosis of the liver, and it is worth treating with vinegar only after consulting a doctor.

Vinegar is rarely used in our kitchen. One of the most common uses for vinegar - it's also one of the wildest I've heard of - is to pour dumplings on it. It is not surprising that the consumption of vinegar in Russia is ten times lower than in Europe. One of the reasons for this antagonism to vinegar is the location of our country on the globe (whether it be wrong!): Wine vinegar, a simple product, the production of which costs some ridiculous money, is as familiar to us as most of the territory of Russia is suitable for viticulture. That is, he is not used to the word “absolutely”. Our vinegar in best case apple, at worst - synthetic, an aqueous solution of synthetically produced acetic acid... In some countries (for example, USA and France) production table vinegar from synthetic acid is prohibited by law, but in our country it is in the order of things.

Meanwhile, there are a number of reasons why wine vinegar is worth having in your kitchen, even if you haven't considered yourself among its passionate fans yet. Let's take a look at them, but first, let's understand what wine vinegar is.

What is Wine Vinegar?

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Vinegar in general and wine vinegar in particular is the result of the activity of special bacteria, which are called acetic acid for their unique skill. Among drinks, these bacteria give preference to those that contain ethyl alcohol, which they process into acetic acid. It is not surprising that it was wine that most likely became the basis for the first vinegar, which in the ancient world was used not only as a seasoning, but also as a disinfectant and detergent... Of course, vinegar made from natural wine is not just a solution of acetic acid, but a complex product, in the formation of the taste and aroma of which other acids (for example, tartaric acid), esters, aldehydes and other substances that are contained in the original product are involved. As you probably already guessed, the taste of acetic acid is always the same, and it is the taste of the by-substances that determines the difference between different types of vinegar.

Due to the fact that the main thing for acetic acid bacteria is to get to alcohol (otherwise they are quite omnivorous), each nation made vinegar from what was at hand. For example, Babylon was famous for its date vinegar, and date vinegar remains a traditional Middle Eastern delicacy today. Malt vinegar is popular in the UK and Commonwealth countries, rice vinegar is extremely common in Asia, and there are options from more exotic foods, from kombucha to kiwi. It is not hard to guess that wine vinegar is most widespread in Europe, in those countries that are famous for their winemaking. Here you will most likely find wine vinegar from Germany (nothing special, I think stores buy it because of the affordable price), Spain and Italy, vinegars from other countries are less common. Is the difference between them really that big? In fact, yes, so it's time to talk about the varieties of wine vinegar.

Varieties of wine vinegar

Everyone will immediately name two varieties of wine vinegar - red and white, but in fact there are several more. I will list the main types of wine vinegar (English names are given in brackets in case you are going to order them online, buy them abroad, or simply the manufacturer forgets to print the label in Russian) and say a few words about what to expect from them.

Red Wine Vinegar, as you might guess, is made from red wine. As a rule, this is vinegar for every day, although some producers who want to emphasize the high quality of their products indicate the grape variety from which it was produced. Red wine vinegar is ideal for salad dressings, sauces, marinades, and recipes that require vinegar.

White Wine Vinegar- white wine vinegar. It usually tastes slightly sweeter and softer than its red counterpart, but overall, the two vinegars are completely interchangeable. Those who like to season their food with pure vinegar may notice the difference, but not every specialist will be able to distinguish white from red in the composition of a sauce or dressing.

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Sherry Vinegar made from sherry, Spanish fortified wine. For this vinegar, aging in barrels is required, due to which sherry vinegar has the most intense and voluminous taste of all wine ones. It is used as in traditional dishes, and instead of wine vinegar, for example, in a vinaigrette dressing. Plus, sherry vinegar is good as a condiment that can be added to anything from soups to stews.

Champagne Vinegar considers Champagne as its homeland, and is made, accordingly, from champagne. Overall, it can be considered a more expensive and higher quality version of white wine vinegar. Compared to white champagne, vinegar has a slightly softer and more complex taste, and is also used in salad dressings and to improve the taste of chicken and fish dishes.

This list does not include vinegars such as cider vinegar: although sometimes referred to as apple wine, in this case we are talking about grape wine (although you can use cider vinegar in the same way as white wine vinegar).

Using wine vinegar

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Above, we have already briefly talked about what uses of wine vinegar can be found in your kitchen, but this topic should be touched upon in more detail.

Vinegar as a condiment

The most obvious and simple use of wine vinegar is to season various dishes with it. In small quantities, vinegar is good if you sprinkle it on baked meat, fish or vegetables, add a few drops to the soup, or stews... Roasted beets are especially good with wine vinegar.

Vinegar in ready meals

When preparing some hot dishes, from soups to baked goods, the recipe requires you to use a spoonful or two of vinegar, in which case I find wine vinegar to be preferred: it is relatively inexpensive and guaranteed not to spoil your dish, as can happen with lower quality vinegars.

Vinegar in sauces

The use of vinegar in sauces is truly endless. He will find a place in cold sauces (), and salad dressings (), and in hot sauces and gravies, which are prepared for fried or baked meat. The higher the ratio of vinegar to the total volume of the sauce, the higher-quality vinegar you need to use: if you are preparing a complex sauce, which includes wine and literally a couple of drops of vinegar, you can take ordinary wine, in salad dressings it is more justified to use sherry vinegar or good balsamic.

Wine vinegar is popular food preservative nicknamed for prolonging the freshness of food and giving food a spicy flavor... Thanks to unique properties it finds application not only in the kitchen, but also in health improvement, as well as in caring for the exterior. What makes this fragrant liquid so popular?

The wine variety was the progenitor of all other types of vinegar, including the famous balsamic vinegar. It began to be produced many centuries before our era, by fermenting grape juice. The technology did not change radically, but it was replenished with new ideas: along with red vinegar, white grapes began to be produced from red grapes - respectively, on the basis of light varieties of culture. Moreover, it turned out that the product gets more original properties if it is infused with fruits, berries and aromatic herbs - thyme, tarragon, basil or, for example, sage.

Looking into the composition of grape vinegar, you can find potassium and phosphorus, copper and manganese, fluorine and calcium, iron and magnesium, sodium and zinc, many useful acids (pantothenic, malic, lactic and, of course, tartaric), and vitamins here are C, B5 and A. Use in reasonable doses promises to correct digestive problems, delay the aging process, remove excess cholesterol, and reduce the likelihood of cancer and ischemia.

Culinary Uses of Wine Vinegar

The main interest of vinegar from grapes, of course, is for gastronomy. Both varieties are often featured in salads of vegetables and herbs, while the white, with a milder taste, is preferred to combine with sunflower oil, and the red, which takes longer to infuse and turns out to be quite rich, is best combined with olive oil.

What is cooked with grape vinegar:

• Marinades for meat, mushrooms and vegetables;
• sauces for hot dishes;
• dressings for salads and snacks.

Marinade with sesame oil

• Sugar (30 gr.)
• Bay leaf (2 pcs.)
• Grape vinegar (60 ml.)
• Onions (200 gr.)
• Sesame oil (70 ml)
• Carnation (2 buds)
• Chili pepper (100 gr.)
• Ground cinnamon (1 teaspoon)
• Garlic (3 wedges)
• Salt, thyme, rosemary - adjustable to taste.

Peel and finely chop the onion. Sprinkle with sugar, salt and spices, add crushed garlic cloves, chopped hot peppers, oil and vinegar. After stirring, feel free to lay the meat, the marinating period is 5-6 hours.

Universal sauce

• White wine vinegar (1 teaspoon)
• Garlic (2 wedges)
• Chopped greens - a mix of dill, parsley and cilantro (medium bunch)
• Natural yogurt (300 gr.)
• Olive oil (about 20 ml.)
• Fresh cucumbers (3 pieces).

Wash and chop the cucumbers on a coarse grater. Squeeze out excess juice, mix with yogurt and garlic pressed through a press. Add chopped herbs, olive oil and wine vinegar; add salt and spices at your discretion. Serve chilled.

Salad dressing sauce

• Liquid honey (2 teaspoons)
• Grape vinegar (15 ml.)
• Fresh lemon (1.5 tablespoons).

Mix the dressing (especially good for seafood appetizers) just before serving. Make friends with each other by adding salt to your taste.

Who is the replacement?

If there is no grape vinegar at home, and you urgently need to cook something, you can replace it solution citric acid : 1 teaspoon for 14 tablespoons. tablespoons of water (concentration 9%) or one teaspoon for 22 tablespoons (6% alternative). Experiments are taking place with sour wine, apple cider vinegar , fresh grape or citrus juice.

Use in traditional medicine

High-quality grape vinegar can be a valuable aid in promoting health - for example, its solution can be used to prevent varicose veins by lubricating your feet before bed. Here are a few more useful applications.

Baths for mycosis

If your feet are affected by fungus, take a bath with 9 percent vinegar (0.5 liters per 10 liters of warm water) twice a week. The procedure takes 20 minutes.

Slimming elixir

To speed up the weight loss process, you can take grape vinegar diluted with water. The calculation is one tablespoon per glass, respectively; mode of use - 3 times a day on an empty stomach.

Lotions from bruises

The same vinegar solution, but in an external form, will help relieve pain caused by injury. Saturate gauze or bandage, fix on the affected area for a quarter of an hour.

Heel spur compresses

Mix 20 ml of grape product, vegetable oil in the same amount and a couple of teaspoons of iodine. Blot with a cotton pad, apply to the sore spot and secure with a bandage. Repeat the procedure daily, on the eve of bedtime.

Cosmetic talents

Grape vinegar has a lightening effect on excessive skin pigmentation, it is credited with anti-aging properties and the ability to fight cellulite deposits. For hair, acting as a rinse, the acidic solution gives a healthy glow.

Whitening compresses

Mix one tablespoon of wine vinegar with 2 tablespoons of kefir. Add a teaspoon of flour, stir everything thoroughly. Take big piece gauze, blot in the resulting mixture and apply on face. Rest for 15 minutes, then wash with running water.

Anti-cellulite wraps

Combine 30 milliliters of grape vinegar, 90 grams of blue clay, and a teaspoon of powdered cinnamon. Stir until smooth, rub the mass into the skin affected by the "orange peel", wrap with cling film. At the end of 20-25 minutes, rinse off the remains in the shower.

Toner for tired skin

Combine half a glass mineral water still with 1.5 teaspoons of vinegar. Add 3 drops each of clove and cinnamon ether, stir well and pour into an airtight bottle. The lotion is stored in the cold for up to 3-4 weeks, it must be shaken before use.

How to make homemade wine vinegar

Many housewives, not without reason, believe: the best vinegar is the one that is prepared independently, from completely natural ingredients. This process is not laborious, so why not give it a try too?

A simple wine vinegar recipe

You will need half a liter of freshly squeezed grape juice(you should not wash the berries). Dilute boiled water 1: 1, pour into a wooden barrel or bottle (an enamel, glass or ceramic container with a wide mouth is suitable) and add 150 gr. granulated sugar... Wrap the neck with gauze folded in half; place the container in a warm place. After 3-4 weeks, fermentation will come to an end, the product will only have to be filtered and bottled.

Wine vinegar

In this case, dry table wine is taken as a basis, in a volume of 300 ml. - white or red, everyone chooses for himself. It also needs to be diluted with chilled boiled water (100 ml), and then poured into a suitable vessel. Add a slice of rye black bread (about 30 grams), keep in a dark, warm place for 8 days.

Honey recipe

Mash 3 kg of fresh selected berries with a pusher. Combine 200 ml separately. boiled water and 3 tablespoons. spoons of dark honey; mix thoroughly, pour in the grape mass. Transfer the composition to a glass bottle (it should take about 2/3 of the volume), throw a piece rye bread... Tie the neck with gauze or breathable cloth, transfer the container to a warm place and darken.

During the next 14 days, the liquid must be shaken periodically - do not let a crust form. Strain later, pour into a clean bottle and close the neck again. Continue to keep warm until light and transparent.

Whether prepared at home or purchased from the store, wine vinegar should be stored in a shaded, cool place and tightly sealed. If you purchase a branded product, be sure to check for sediment - only low-grade brands sin with flakes.

Many of us love to eat well more than anything else. However, most dishes are monstrous amounts of calories and unpleasant burden on the stomach, including salads and grilled meats. If you season your favorite salads with a sauce based on wine vinegar instead of harmful mayonnaise, then, taking into account its beneficial properties, it will turn out to be both tasty and safe. By the way, many housewives do not know about the "hidden talents" of this universal product, and therefore underestimate it.

Useful properties of wine vinegar

It is interesting that our distant ancestors used fermented grape juice, first of all, for the prevention and treatment of many ailments. In cooking, according to historians, it took root much later, taking an honorable place in the cuisines of many countries and peoples.

1. Natural antiseptic. The problem of clean drinking water has existed at all times. In ancient times in the East, it was especially acute. But our ancestors learned to cope with it perfectly - they simply added a certain amount of peroxidized wine to a vessel with bad water. It destroyed all harmful bacteria.

2. Preservative ... With its help, in ancient times, when there were no refrigerators yet, food was stored, including meat.

3. A treasure trove of antioxidants. There are really a lot of them in this product. And they not only help to maintain youth, but also inhibit cancer cells, prevent the accumulation of harmful cholesterol in the vessels, and strengthen the heart muscles. Perhaps that is why Italians, who adore wine vinegar sauces, are so temperamental and suffer from heart disease less often than representatives of other nationalities.

4. Rich in flavonoids ... This is the name of the compounds that boost immunity. Therefore, it is an excellent tool in the prevention of vitamin deficiency.

5. Contains acetic acid. It helps the assimilation of natural minerals, and in general - the metabolism. The result is a decrease in the risk of such terrible diseases as diabetes mellitus, heart and vascular diseases.

6. Improves the taste of foods. Since wine vinegar is actually a sour wine, it has characteristic taste and smell. He generously shares them with those dishes to which he is added, giving them unexpected and pleasant notes.

7. Treasury of vitamins and minerals. Vitamins A and C, microelements: fluorine, magnesium, iron, lactic, ascorbic acid - this is not a complete list of all those benefits that are in this precious product.

There are several types, which depend on the grape variety or the wine from which it is obtained. But there are only two main ones:

- white (from white wines);

- red (obtained from Cabernet, Merlot and other wines).

Vinegar obtained from red wine, as a rule, costs an order of magnitude more, because the cost of the initial product is rather big - the names of the wines speak for themselves! By the way, it ripens for a very long time - up to 12 years! - and certainly in wooden barrels. White is more early maturing. Store it in steel containers.

The use of wine vinegar in cooking

It is perhaps much easier to say where this valuable product is not used than where it is used. Wine vinegar does not combine with kefir-sour cream variety, as well as legumes and potatoes. And here's where it will come in handy:

1. Preparation of dressings and sauces for salads, including garlic sauce, amazing in taste and aroma.
2. Substitute for wine in marinades. It attaches meat products inimitable wine smell and tenderness of taste. Therefore, you can freely soak meat in it for barbecue, marinate fish for grilling or oven.

3. Salads flavored with this smelly liquid simply flourish with a wealth of flavors! By the way, completely ordinary products flavored with it sound completely different in terms of taste.

4.In chinese cuisine it also found its application: if someone does not tolerate a specific rice vinegar (it turns out, there is one!), it can be easily replaced with wine vinegar. Only in this case it is better to use white.

Calorie content of wine vinegar

Another invaluable quality of this product- its low calorie content. So, 100 g of wine vinegar contains only 9 kcal! This is truly a godsend for those who are afraid to get better! 97% of its mass is water, for all useful material accounts for only 3%. But what a scent!

How to choose quality wine vinegar

Any quality product must be selected with knowledge of the matter. When choosing this product, you need to pay attention to several details:

Composition

If the wine vinegar is 100% natural, it should contain nothing but fermented grape juice.

Presence of sediment

For many other liquid products, this is evidence of poor quality, but not for this fragrant liquid! For her, this is approximately the same as for expensive cheese - mold.

Shelf life

A good product cannot be stored forever without losing its healing and nutritional properties.

Price

Naturalness cannot be worth a penny. You don't need to overpay, of course, but it's not worth chasing cheap stuff either.

Manufacturer

If the label says that the product was produced in a country where there is not a hectare of vineyards and where wine is not produced, it is better not to buy it - most likely a fake. Tara. A good product is sold only in glass containers.

How to store wine vinegar

Definitely not in the refrigerator! It is enough to remove the bottle away from direct sunlight. Better yet, in a dark, cool place. And do not forget to tightly close the bottle so that the wine vapors do not erode and remain beneficial features of this "sour wine."