What You Need to Know
Flavor compounds (terpenes, esters, phenols) dissolve into acetic acid solution via diffusion; pectin hydrolysis may occur in fruit tissue.
Creates versatile flavored vinegars for dressings, marinades, and gastrique sauces.
Key Parameters
Temperature
20°C
15°C - 25°C
Time
10-14 days
3 days - 3 weeks
Equipment
Glass jar (non-reactive)CheeseclothWooden spoon
Steps
- 1.
Raspberry vinaigrette (France): Provides balanced acidity with berry notes
- 2.
Strawberry gastrique (Modern gastronomy): Creates sweet-sour reduction for meats
The Science
Primary Reaction
Esterification