What You Need to Know
Acetobacter and Komagataeibacter species oxidize ethanol to acetaldehyde via alcohol dehydrogenase, then to acetic acid via aldehyde dehydrogenase, forming a cellulose biofilm ('mother').
Produces nuanced, complex vinegars prized for gastronomy, with superior aroma retention compared to industrial methods.
Key Parameters
Temperature
25°C
15°C - 32°C
Time
3 months
3 weeks - 12 months
Equipment
Oak barrels (50-100L)Cheesecloth coverGlass bung for sampling
Steps
- 1.
Orleans-style vinegar (France): Creates balanced acidity with preserved wine character
- 2.
Balsamic tradizionale (Italy): Initial acetic fermentation before aging
The Science
Primary Reaction
C2H5OH + O2 → CH3COOH + H2O (exothermic)