What You Need to Know
Phenolic compounds from wood smoke (guaiacol, syringol) bind to fruit sugars before acetobacter converts alcohol to acetic acid, yielding novel flavor matrices.
Provides chefs with an aromatic vinegar alternative where smoke acts as both preservative and flavor amplifier.
Key Parameters
Temperature
25°C
18°C - 30°C
Time
4 weeks
2 weeks - 6 months
Equipment
Cold smoker (applewood/chip recommended)Cheesecloth for strainingAcid-resistant fermentation vessel
Steps
- 1.
Smoked Plum Gastrique (Modernist pantries): Balances fatty proteins with smoky acidity
The Science
Primary Reaction
Acetic acid fermentation (C₂H₅OH + O₂ → CH₃COOH + H₂O)