Red/white wine vinegar

[aisma]

Lately most foods even sandwiches have got red/white wine vinegar,  have they actually got red/white wine init?, as i do not drink any type of alcohol? someone help i'm starvin!!!!!!

[maximo]

Have a look there : http://whatscookingamerica.net/Q-A/WineVinegar.htm

[brachiopod]

All natural vinegars are made by a process of 'acetifying' an ethanol (alcohol) solution, converting the ethanol to ethanoic acid (old name 'acetic acid' or vinegar). This occurs as a result of the action of a certain type of bacteria.

 

Wine vinegars obviously use wine; cider vinegars use cider, and malt vinegar? A fermented malt solution - in other words, beer.

 

Cheap "vinegar", which has to be called 'Non-brewed condiment', uses a chemical means to convert industrial ethanol to ethanoic acid.

 

So all vinegars will contain a tiny amount of residue ethanol (alcohol) that hasn't been converted to ethanoic acid (vinegar) since ethanol is, effectively, the raw material.

 

The name 'vinegar' itself comes from Old French 'vin aigre' or 'off wine' ! Which happened when insects carrying the acetifying bacteria contaminated the wine and caused it to go sour.

 

The arthropod formerly known as trilobite

[Pinotage]

You need have no fear of ingesting alcohol from wine vinegar used as an ingredient incooked foods. Firstly, it is no longer wine, it has been turned into vinegar. However, there will be some alcohol in the vinegar, but alcohol evaporates in cooking.

 

Thus you are OK to eat dished made with wine - such as coq au vin because the alcohol evaporates during the cooking.