A study published in the March 2010 issue of Journal of Food Composition and Analysis reports that wood used for the aging of vinegar (balsamic and red wine) determines both the chemical composition and sensory properties. The research, titled “Effect of wood on the phenolic profile and sensory properties of wine vinegar during ageing,” was conducted in Spain. To read an online abstract of the study, please use this link.
Coral-Eating Starfish
Stories on BBC online and Yahoo News highlighted the use of vinegar to kill coral-eating starfish, which are damaging the