Description
A method of extracting and preserving fruit flavors in vinegar through steeping.
Technical
Flavor compounds (terpenes, esters, phenols) dissolve into acetic acid solution via diffusion; pectin hydrolysis may occur in fruit tissue.
Culinary Significance
Creates versatile flavored vinegars for dressings, marinades, and gastrique sauces.
Science
Primary Reaction
Esterification
Parameters
Temperature
20°C optimal
15°C to 25°C range
Time
10-14 days
3 days – 3 weeks
Equipment
Glass jar (non-reactive)CheeseclothWooden spoon