The history of vinegar, and its uses, goes back thousands of years with traces being found in Egyptian urns from around 3000 B.C. The name derives from the French vinaigrette, meaning sour wine, and gives an indication of how it is traditionally made.
V = Vinegar
Types of this:
There are six type of V used throughout the world.
  1. Distilled White or Grain or Spirit V: It is produced from the natural fermentation of dilute alcohol to V. The V is filtered and contains Natural mellow aroma.
  2. Apple Cider V: It is produced from unprocessed apple juice and it retains its natural amber color and fruity flavor.
  3. Wine Vinegar: Wine V is produced from Burgandy wine and other wines. It retains a ruby color and wine like flavor. It is used in Oil-Vinegar Dressing and gourmet cooking and condiments.
  4. Corn (Maize) sugar V: This type is produced from corn sugar. Sugar is first converted to alcohol then alcohol is converted to acetic acid and water. It is also a amber color V.
  5. Malt Vinegar: Malt is produced from the fermentation of malt to alcohol and then it is converted to V.
  6. Specialty V such as Balsamic V: Balsamic V is produced in Modena Italy from white and sugary Trebbiano grapes with special labor intensive method to special flavor and aroma There is possibility of left over wine in this V.
Status of this:
There is a different of opinion among Hanafi and Shafi fiqa schools regarding V.
There is also different of opinion among Islamic Scholars regarding wine V. Since there is possibility of wine being not 100% converted to acetic acid and water. There is left over wine in the wine vinegar, we consider wine V not a Halal V. We recommend distilled white vinegar because it is made from dilute alcohol.
Please remember to read our articles from Jummah.
Also IlmQA can answer further questions on this matter as well.

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