Vinegar Production: Acetification
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Origin
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Description
Vinegar production — the acetification of a fermented alcohol source by Acetobacter bacteria — is the most misunderstood fermentation in everyday cooking. Vinegar is not simply sour liquid; it is the product of a specific bacterial oxidation that produces acetic acid from ethanol. The quality of the vinegar is determined by the substrate (wine, apple cider, malt, rice), the acetification method (Orleans process: slow, with maximum complexity; submerged: fast, with less complexity), and the aging that follows.
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The Thread
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Flavour Context
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Pillars V — VII
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