Description
Spontaneous fermentation of fruit skins in clay amphorae produced vinegar.
Technical
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.
Science
Primary Reaction
Ethanol → Acetic acid (Acetobacter spp.)
Sensory Profile
Aroma ()
fruityvinegaryacidicearthywarmfermentedmustysharpslightly floraltart