What You Need to Know
Ethanol is oxidized to acetic acid by acetobacter bacteria in a semi-anaerobic environment, with secondary esterification creating aromatic compounds like ethyl acetate.
Produces vinegar with balanced acidity (5-7%) and complex fruity/floral notes, ideal for gastronomy.
Key Parameters
Temperature
18°C
15°C - 20°C
Time
1 year
6 months - 2 years
Equipment
Wooden barrelsCheeseclothWeight
Steps
- 1.
Orléans-style vinaigrette (Classic French): Acid balance enhances oil emulsion without bitterness
The Science
Primary Reaction
C₂H₅OH + O₂ → CH₃COOH + H₂O (ethanol to acetic acid)