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By Harold McGee
Published 2004
Wine vinegars are made from a base of yeast-fermented grape juice. They therefore have a winey character from the aromatic and savory by-products of the yeast fermentation. Interestingly prominent in wine and cider vinegars are buttery aroma compounds (diacetyl, butyric acid). Balsamic and sherry vinegars are specialized versions of wine vinegar.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.