Wine vinegar is made from red or white wine and is the most commonly used vinegar in Mediterranean countries and Central Europe.
The production of vinegar started as early as 5000 BC, where Babylonians used fruit and sap of dates palm to make wine vinegar. They were transformed naturally into vinegar in contact with air. The Babylonians used it as a food and as a preserving or pickling agent.
By that time vinegar comes in differential flavors as well existing in market as profitable product.
In 400 BC, the references from Hippocrates, the father of modern medicine and Old Testament show that the wounds were cured medically by the use of vinegar.
Roman soldiers called this refreshing beverage “posca”. Vinegar was also used to clean and disinfect wounds.
In China, the history of vinegar was recorded in the form of texts, dated back to 1200 BC. Sung Tse, who had used a vinegar and sulfur as a hand sanitizer for prevention of various infections.
Since around 3000 BC, Asian, Europe and other traditional cuisines in the world have used a variety of agricultural sources to make vinegar.
Common wine vinegars include French champagne vinegar, Spanish sherry vinegar and Italian balsamic vinegar, which is full-bodied, slightly sweet, and somewhat syrupy.
Ancient wine vinegar
