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Japanese rice vinegar; see under vinegar.

A acid tasting seasoning and preservative that has been around as long as wine. If not prevented, it will always turn into vinegar in the end. This was already used in ancient times mixed with other ingredients as a drink. Hippocrates (460-377 B.C.) already reported its medicinal use for respiratory diseases and digestive complaints. The Roman author Columella (1st century) reports in his work "De re rustica" about the production of vinegar from figs, barley and wine. Vinegar has played a role in many cultures. The Bible mentions vinegar as a staple food, the Egyptians had "hequa" (a vinegar drink made from barley beer), the Babylonians used vinegar water as a refreshing drink, the Phoenicians made their sour shekar from cider, the Greeks used it in sacrificial ceremonies, the Roman legionaries protected themselves from colds with posca (vinegar water) and in Japan the traditional tamago-su (rice vinegar) is known, in which a raw egg is dissolved. In the Middle Ages, herbal vinegar was considered a remedy, as reported by Hildegard von Bingen (1098-1179) and Nostradamus. Plague vine gar was used against the plague.

Essig - Herstellung im Mittelalter Trinkessig und Weißweinessig mit Oregano

The causes of its formation were unknown until the middle of the 19th century. The French chemist Antoine Laurent de Lavoisier (1743-1794) claimed in 1793 that it was an...

The world's largest Lexicon of wine terms.

25,768 Keywords · 47,060 Synonyms · 5,318 Translations · 31,093 Pronunciations · 174,543 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon