Description
Concentration of acetic acid through fractional distillation to create potent vinegar essences.
Technical
Involves heating fermented vinegar to separate acetic acid (bp 118°C) from water (bp 100°C) and other volatile compounds, with careful temperature control to prevent decomposition of flavor compounds.
Culinary Significance
Produces hyper-concentrated vinegar used sparingly for flavor accents, especially in Scandinavian cuisine and molecular gastronomy.
Science
Primary Reaction
Fractional vaporization
Parameters
Temperature
105°C optimal
78°C to 118°C range
Time
3.5 hours
2 hours – 6 hours
Equipment
Copper alembic stillFractionating columnAcid-resistant condensers