Description
A slow acetification process using wooden barrels to produce nuanced, high-quality vinegar.
Technical
Ethanol is oxidized to acetic acid by acetobacter bacteria in a semi-anaerobic environment, with secondary esterification creating aromatic compounds like ethyl acetate.
Culinary Significance
Produces vinegar with balanced acidity (5-7%) and complex fruity/floral notes, ideal for gastronomy.
Science
Primary Reaction
C₂H₅OH + O₂ → CH₃COOH + H₂O (ethanol to acetic acid)
Parameters
Temperature
18°C optimal
15°C to 20°C range
Temperature range for optimal acetification
Time
1 year
6 months – 2 years
Equipment
Wooden barrelsCheeseclothWeight