Chapter 15

Glossary

Searchable definitions from acetification to tsubozukuri.

Acetification: Aerobic bacterial conversion of ethanol to acetic acid.
AAB: Acetic acid bacteria (family Acetobacteraceae).
Awasezu / sanbaizu: Japanese seasoned vinegar blends (sugar/salt added).
Battery: The row of successively smaller barrels used for balsamic aging.
Cabeceo: Final head-blending of solera vinegars.
Criaderas y solera: Fractional barrel-blending aging system from sherry.
Cu / Qu (曲): Chinese molded starter culture of molds, yeasts, and bacteria.
Daqu: Large brick-form Chinese qu used for Shanxi vinegar.
Generator: Trickling fixed-bed acetifier (Schützenbach, 1823).
Grain strength: US measure: 10 × % acetic acid (50 grain = 5%).
Halal (vinegar): Islamic dietary status; cereal/fruit vinegar is halal; wine vinegar is debated (istihala — transformation) — check certifier.
Kosher: Hechsher required; pareve spirit vinegar vs kosher-wine input for wine vinegar.
Titration: Lab measure of total acidity: titrating 10 mL vinegar with 0.1 M NaOH, acidity % = mL NaOH × 0.6.
Kasuzu: Japanese sake-lees vinegar.
Koji: Japanese koji-mold-inoculated rice providing enzymes.
Komagataeibacter: High-acid-tolerance genus of AAB; main cellulose producer.
Mother: Cellulose pellicle of living AAB in fermenting vinegar.
Pei (醅): Solid-state fermenting mash in Chinese brewing.
Posca: Roman soldier’s drink of vinegar diluted in water.
Submerged fermentation: Industrial deep-tank acetation (Frings Acetator et al.).
Tsubozukuri: Jar-brewing method of Kagoshima kurozu.
Sawsawan: Filipino dipping bowl — vinegar + soy sauce + chili + garlic, made at the table.
Sinamak / Pinakurat: Filipino spiced vinegars — coconut/cane vinegar infused with chili, garlic, ginger (Pinakurat is a brand from Iligan).
Sukang Iloko: Ilocano cane-wine vinegar — basi wine aged in burnay clay jars.
Sukang Paombong / Sukang Tuba: Paombong = nipa palm sap vinegar from Bulacan (jar-fermented 2–25 d); tuba = coconut sap vinegar.
Burnay: Large burnished clay jar from Vigan used to age basi and Sukang Iloko.
Manunuba: Nipa palm sap tapper — the Paombong vinegar maker who climbs at dawn.
Vinegar eels: Turbatrix aceti nematodes, historical barrel inhabitants.
Total acidity vs pH: Titration-measured acid content vs free-H⁺ intensity.