How is vinegar made?
The vinegar fermentation
From sweet must to tangy acidity: the production of vinegar is a fascinating process that takes place in a completely natural way and has been practiced for centuries. But not all vinegars are the same: There are big differences between conventional and organic production.
We show you how vinegar is made and what is important in organic production.
Step by step: How vinegar is made
Vinegar is produced through a biological process called vinegar fermentation, in which alcohol is turned into acetic acid. Two important stages are required for this to work:
- Alcoholic fermentationThe starting point for any vinegar is a sugary liquid – e.g. grape must, apple juice or grain mash. With the help of yeasts, the sugar is first converted into alcohol. The result is an alcoholic beverage such as wine, cider or beer.
- Acetic acid fermentationNow acetic acid bacteria come into play. They convert the alcohol into acetic acid with the addition of oxygen – the basis for what we know as vinegar. This process can take place slowly and naturally or be accelerated by technical processes.
Conventional vs. organic: the subtle difference
In conventional production, the focus is primarily on efficiency. The fermentation process is greatly accelerated with the help of industrial fermenters – the vinegar is often ready after just a few days. Technical aids such as clarifiers or additives are often used to influence the taste, color and shelf life. The natural maturation and variety of flavors are usually lost in the process.
Organic vinegars generally have a deeper and stronger taste. This is not only due to the high-quality raw materials, but above all to natural processes, namely gentle processing and longer maturation.
- High-quality raw materials from controlled organic cultivation
- Slow, natural fermentation process
- No use of chemical pesticides or synthetic fertilizers
- Smaller batches & longer maturation to give the vinegar time to develop its full flavor
- Intense, complex aroma due to natural maturation
Special features of Byodo vinegars
Our organic vinegars are made from 100% of the finest organic ingredients and are produced in a particularly gentle and natural way – without any heating or sulphuring. This preserves valuable enzymes and aromas, which ensures an intense, natural taste.
This production process also retains active acetic acid bacteria. They can appear as a“vinegar mother” – a visible sign of genuine quality and living naturalness.
More about the "vinegar mother"
Our tip
Whether for refining dressings, pickling vegetables or as a fine topping for desserts – a high-quality organic vinegar is a real all-rounder.
And because quality and enjoyment go hand in hand with us, you will find a large selection of naturally produced vinegars – 100% organic.
Discover now
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