The difference between distilled vinegar and vinegar is based on the raw ingredients used to make the vinegar and the fermentation process. Vinegar can be created from any food that contains natural sugars. Common types of vinegar include white, which is often referred to as distilled vinegar, apple cider, red wine and balsamic.Know More
Distilled vinegar is not made from a traditional distillation process. Instead, it is produced from the fermentation of distilled alcohol. Fermented material diluted to 5 to 8 percent acetic acid is commonly referred to as white vinegar. This type of clear vinegar is used in cooking, pickling and household cleaning. The starting ingredient for most white vinegar is malt, corn and grain-based ethanol. Yeast is used to ferment the sugar into alcohol, and a second process of fermentation using bacteria turns the alcohol into vinegar.
Many types of vinegar other than white use a similar process of fermentation of distilled alcohol. However, some vinegars, such as malt, are made from barley ale that is not distilled. Acetic acid gives vinegar its tangy flavor. Some vinegars, such as balsamic, are aged for a number of years to enhance the taste. Many varieties of vinegar used for cooking are infused with herbs and spices to add a subtle flavor and aroma.Learn more about Food Facts
Spirit vinegar is made from the fermentation process of the dilute of distilled alcohol. Alternatively, sugar vinegar is made by the fermentation process of syrup or sugar.Full Answer >
Vinegar is acidic and contains acetic acid. The pH of vinegar varies by type. Distilled white vinegar can have a pH as low as 2.4, while palm vinegar has a pH between 5 and 6.Full Answer >
Although vinegar is not as effective as commercial cleaners, it is a natural disinfectant that can kill bacteria and viruses. Vinegar's disinfecting properties come from the acetic acid that is part of its composition, but this acid also damages some types of surfaces, so it should be used with caution.Full Answer >
Vinegar can be made from any fruit, but the most common ingredient is grapes. The fruit is fermented with the addition of a microorganism like yeast, which turns the sugars in the fruit into alcohol. To make vinegar, a second group of bacteria known as Acetobacter turn the alcohol into acetic acid, which is another name for vinegar.Full Answer >