Skip to main content

Malt and Distilled Malt Vinegar

  • Chapter

Abstract

The origins of malt vinegar in Britain go back several hundred years. As Britain is a beer-drinking nation, the early vinegars were simply beer that had turned sour; it was left and encouraged to acetify completely, and then processed, packed and sold in the area around the local beer brewery. The area of sales covered only a few miles radius from the brewery, as this was as far as a horse could travel and return in a day.

Keywords

  • Diatomaceous Earth
  • Alcoholic Fermentation
  • Acetic Acid Bacterium
  • Brewing Process
  • Alcoholic Liquid

These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

This is a preview of subscription content, access via your institution.

Buying options

Chapter
USD   29.95
Price excludes VAT (USA)
  • DOI: 10.1007/978-88-470-0866-3_8
  • Chapter length: 9 pages
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
eBook
USD   109.00
Price excludes VAT (USA)
  • ISBN: 978-88-470-0866-3
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
Softcover Book
USD   139.99
Price excludes VAT (USA)

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  • Greenshields RN (1975a) Malt vinegar manufacture I. Brewer 61:295–298

    Google Scholar 

  • Greenshields RN (1975b) Malt vinegar manufacture II. Brewer 61:401–407

    CAS  Google Scholar 

  • Fleet GH (1998) The microbiology of alcoholic beverages. In: Wood BJB (ed) Microbiology of fermented food, Vol 1, 2nd edn. Springer, Verlag, New York, pp. 236–251

    Google Scholar 

  • Sievers M, Swings J (2005) Family II Acetobacteriaceae Gills and DeLoy 1980. In: Garrity GM, Winters M, Searles DB (eds) Bergey’s manual of systematic bacteriology, Vol 2, 2nd edn. Springer-Verlag, New York, pp. 41–48

    Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Editor information

Editors and Affiliations

Rights and permissions

Reprints and Permissions

Copyright information

© 2009 Springer-Verlag Italia

About this chapter

Cite this chapter

Grierson, B. (2009). Malt and Distilled Malt Vinegar. In: Solieri, L., Giudici, P. (eds) Vinegars of the World. Springer, Milano. https://doi.org/10.1007/978-88-470-0866-3_8

Download citation