Wine vinegar is a popular addition to dishes: it is an ingredient of salad dressings (white wine vinegar), stews and meat marinades (red wine vinegar). The wine vinegar gives the dishes a characteristic sour taste and aroma. In addition, it also has numerous he alth properties. Check why it is worth using wine vinegar in the kitchen.

Wine vinegarwas valued for its properties in antiquity. It was used to flavor food, preserve meats, and in the form of a drink - to quench thirst. It also acted as an antibiotic and disinfectant.

France is considered the cradle of vinegar production, where one of the most famous vinegar production methods, the Orleans method, originates.

The name of the technique comes from the town that was situated along the wine route, where local entrepreneurs transformed wine rejected by traders into wine vinegar.

The Orleans method consists in mixing wine with acetic bacteria and leaving the mixture in oak barrels at room temperature for several months. Currently, the Orleans method is used by few producers due to the long production time.

Wine vinegar is produced as a result of the acetic fermentation process using bacteria from the Acetobacteriace family. Grapes (white or red) as well as wine (white or red) are the substrates for the production of vinegar.

Wine vinegar - he alth properties

Wine vinegar, both grape and wine vinegar, has many he alth benefits, even though it is not a source of vitamins and minerals.

  • thanks to the low calorie content and the lack of fat, it will be perfect for the diet of people who are slimming, as an addition to salad dressings. In addition, it speeds up metabolism and suppresses appetite
  • has a bactericidal effect
  • thanks to the presence of a strong antioxidant - resveratrol - red wine vinegar slows down the aging process: it inhibits the formation of wrinkles, discoloration, and senile palms

Red wine vinegar has a particularly positive effect on he alth, which is due to the higher polyphenol content (compared to white wine vinegar).

  • supports digestion, stimulates the secretion of gastric juices
  • Red wine vinegar thanks to its flavonoidslowers blood cholesterol, reduces the risk of atherosclerosis and heart disease
  • can help lower blood pressure
  • may slow down the absorption of glucose, which prevents it from spikes in the blood
  • thanks to the high content of acetic acid, it increases the absorption of calcium and magnesium from food
See the gallery of 8 photosWorth knowing

Wine vinegar - nutritional values, calories

Per 100 g:

Caloric value - 19.0 kcal
Protein - 0.04 g
Fats - 0.0 g
Cholesterol - 0.0 mg
Carbohydrates - 0.27 g
Fiber - 0.0 g

Minerals(% of RDA for an adult)

Phosphorus - 8.0 mg (1%)
Potassium - 39.0 mg (1%)
Sodium - 8.0 mg (0.5%) Calcium - 6.0 mg (0.6%)
Iron - 0.45 mg (5%)
Magnesium - 4.0 mg (1%)
Zinc - 0.03 mg (0.3%)
Copper - 0.01 mg (1%)

Vitamins

Vitamin C 0.5 mg (0.6%)
Vitamin A 0.0 µg (0%)
Vitamin E 0.0 mg (0%)

Nutritional Value: USDA,% Recommended Daily Allowance: Nutrition Standards, IŻŻ Amendment, 2022

Worth knowing

Wine vinegar - price, where to buy

Good quality wine vinegar can be purchased in supermarkets, he alth food stores. It is worth choosing a product that has not been pasteurized.

You have to pay about 5 to 10 PLN for 250 ml of wine vinegar.

Wine vinegar - contraindications

Moderate consumption of vinegar has a positive effect on he alth, but excessive amounts of it in the diet can irritate the mucous membranes of the digestive system, leading to heartburn, acid reflux and excess acidity, and in the long term increase the risk of peptic ulcer disease.

Wine vinegar is not recommended for people with gastro-oesophageal reflux disease, heartburn and those suffering from stomach diseases, as it may aggravate the symptoms of these diseases.

  • Apple cider vinegar: healing properties
  • How To Make Apple Cider Vinegar - Homemade Apple Cider Vinegar Recipe
  • Balsamic vinegar and he alth. Properties and recipes

Wine vinegar - use in the kitchen

There are many uses of wine vinegar, which depend on the type of vinegar. White wine vinegar is more often used in the preparation of salad dressings, e.g. vinaigrette, but red wine vinegar will also work well in this role.

In addition, red wine vinegar is a perfect marinade for meats, especially beef, veal and lamb. In addition, it goes well with stews and salads made of red vegetables, such as red cabbage and beetroot.

Wine vinegar - how to make?

Wine vinegaryou can easily prepare yourself at home. You can use both fresh fruit (white or red grape) and wine to make the vinegar.

The ingredients needed to prepare wine vinegar from fresh fruits are: grapes, sugar and water. Prepare a solution from boiled water and sugar, which is poured over the fruit previously placed in a glass or ceramic vessel. The dish, covered with a gauze pad, is left for about 3 weeks. After this time, the liquid is poured into bottles and closed tightly.

For the preparation of wine vinegar (except wine) you will need a vinegar starter with acetic bacteria or unpasteurized vinegar. Otherwise, we will not get vinegar. Adding vinegar starter will speed up fermentation.

The wine is mixed in a glass or ceramic bowl with a vinegar starter (according to the instructions on the package) or with unpasteurized vinegar by adding 3 tablespoons of unpasteurized vinegar to 1 cup of wine. Leave the mixture at room temperature covered with a gauze pad for about 2-3 months.

During the fermentation process, it is worth observing whether the fermentation is going properly, and after a month, try what it tastes like. When the vinegar is ready, pour it into the bottles and seal it tightly.

It is important to know that red wine should not be mixed with white.

About the authorMarzena Masna, dietitian SOS Diet, dietary catering, WarsawA graduate of dietetics at the Warsaw University of Life Sciences. She gained professional experience in dietary clinics, the Nursery Complex of the Capital City of Warsaw and Warsaw hospitals for adults and children. She constantly deepens her knowledge by participating in conferences on proper nutrition, as well as diet-prevention and diet therapy of diseases. Currently, a dietitian at SOS Diet, dietary catering, where he deals with nutritional advice for clients, creating recipes, preparing the menu and supervising the quality of meals.

Read more articles from this author

Category:

What do you eat