Description
A traditional aerobic fermentation method where acetic acid bacteria convert ethanol into acetic acid under controlled conditions.
Technical
Acetobacter and Komagataeibacter species oxidize ethanol to acetaldehyde via alcohol dehydrogenase, then to acetic acid via aldehyde dehydrogenase, forming a cellulose biofilm ('mother').
Culinary Significance
Produces nuanced, complex vinegars prized for gastronomy, with superior aroma retention compared to industrial methods.
Science
Primary Reaction
C2H5OH + O2 → CH3COOH + H2O (exothermic)
Parameters
Temperature
25°C optimal
15°C to 32°C range
Time
3 months
3 weeks – 12 months
Equipment
Oak barrels (50-100L)Cheesecloth coverGlass bung for sampling