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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Spontaneous fermentation of fruit skins in clay amphorae produced vinegar.
Origin: Ancient Egyptians (4th century BCE) — Egypt
See full technique reference →Fruit sugars were first converted to ethanol by spontaneous yeast activity, after which Acetobacter spp. oxidized the ethanol to acetic acid under aerobic conditions. The process required a pH drop to 3.5–4.0 and ambient temperatures of 18–24 °C over 10–21 days to achieve 5–7 % acetic acid.
Primary Reaction
Ethanol → Acetic acid (Acetobacter spp.)
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