Malt vinegar is made from alcohol which is produced from fermented malt. When it is produced traditonally, alcohol which is tasting like beer is produced and fermented. The most common way is the processing from distilled alcohol which is coloured with sugar colour. The taste is a little bit sweet, sour and like caramel. The colour can be from white to brown. It is used in the English spoken regions and in the Asian area.
Mulberries are used for vinegar production also, as for barrels for the balsamic vinegar production. In the traditionl balsamic production, a barrel of mulbeery wood is indispensible. Mulberry vinegars have a typical and intensive taste. They are not easy to ferment, because of the high pH level.
Full ripened peaches bring a fruity and typical fruit wine and vinegar. The low content of natural acid can make some problems during the end of the alcoholic fermentation or storage. To get an optimal alcohol content, it is necessary to add sugar during the fermentation. When the peaches are fermented with stones, they should be taken away soon after the alcoholic fermentation to beware of a stone taste in the fruit vinegar. This vinegar can be used for fruit salads and some types of cheese.
Vinegars from pears are not so easy to produce as apples. The natural acid content of these fruits is less than from apples and so the fruit wine can make some problems. During the processing of the fruit wine it is necessary to work very clean. All kind of bacteria should be kept away.
The fruits should be picked and not be stored for a longer time. If the fruit wine shall be stored for a longer time before use, the best way to hold the quality is pasteurizing it. Therefore it is necessary to cool directly after pasteurizing to minimize the loss of alcohol. Vinegars which are made this way are very fruity and typical pear tasting.
The taste of plum vinegar is very intensive and typical. Vinegars from these fruits can be made in two ways. There is the fermentation of the fruits with stones and all parts of the fruit, or the plums can be heated to 45 °C (113 °F) and drugged with pectolytic enzymes and stored for 3 hours. After this time they can be pressed with a tank press.
The adding of sugar is also necessary to get enough alcohole content for a good and typical vinegar. Some regional types of plums are sweet enough. A content of around 10 °Brix should be reached before the alcoholic fermentation. Plum vinegar has most of the time a dark colour and a typical little bitter flavor. This flavor can refine salads and sauces. A salty speciality is a Japanese product named Umeboshi vinegar.
The processing of vinegar from fresh quinces is not very easy. The hard fruits have a high content of tannins. This can make some problems while the alcoholic fermentation. The fresh pressed juice must be sugared to get the necessary sugar content. The tannin substances normally bring a well cleared fruitwine. So a filtering and clearing before the vinegar production is not necessary.