Malting of barley and ensuing mashing and fermentation are exactly analogous to the approaches for beer (see Chapter 2). However, of course, no hops are used in the boiling stage. Adjuncts such as corn or rice may be used. The alcoholic solution obtained is separated from the yeast and inoculated with Acetobacter. Such vinegar must contain at least 4% w/v acetic acid.
Distilled malt vinegar (colourless) is made by the distillation of malt vinegar and is used, for example, in the pickling of onions.
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