distinctive, because they’re made with different starting materials, and may or may not be matured in wood Wine Vinegars 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 (see pp 775–776) Cider Vinegars Cider vinegar is made from a base of yeast-fermented apple juice It therefore includes some of the characteristic aroma components of apples, and others that are especially accentuated in apple fermentation; these include the volatile phenols that give animal and stable aromas to grape wines (ethyl guaiacol and ethyl phenol, p 738) Apples are rich in malic acid, so cider vinegars undergo a malolactic fermentation (p 730) that may augment aroma while softening acidity Thanks to its pulp and tannin content, cider vinegar often becomes cloudy with tannin-protein complexes Fruit Vinegars Fruit vinegars may simply be ordinary vinegars flavored by contact with fresh fruit, including apples, but they’re also made by fermenting the fresh fruit juices Pineapple and coconut vinegars are examples Fruit vinegars are interesting for their expression of the fruit’s flavor through the alcoholic and acetic fermentations Making Vinegars in the Kitchen Cooks can easily make their own vinegars from leftover wine or from fruits of their own choosing A few guidelines will improve the odds of getting a good result Sweet liquids will become alcoholic and sour spontaneously, but “wild” microbes ... expression of the fruit’s flavor through the alcoholic and acetic fermentations Making Vinegars in the Kitchen Cooks can easily make their own vinegars from leftover wine or from fruits of their... flavored by contact with fresh fruit, including apples, but they’re also made by fermenting the fresh fruit juices Pineapple and coconut vinegars are examples Fruit vinegars are interesting for their...vinegars undergo a malolactic fermentation (p 730) that may augment aroma while softening acidity Thanks to its pulp and tannin content, cider vinegar often becomes cloudy with tannin-protein complexes