What You Need to Know
Acetobacter aceti and related species oxidize ethanol (C₂H₅OH) to acetaldehyde (CH₃CHO) then acetic acid (CH₃COOH) via membrane-bound alcohol dehydrogenase and aldehyde dehydrogenase enzymes, requiring oxygen diffusion.
Produces a fruity vinegar with pear ester nuances, used for deglazing game meats and in Normandy-style salad dressings.
Key Parameters
Temperature
25°C
15°C - 32°C
Time
8-12 weeks
3 weeks - 6 months
Equipment
Oak barrels (traditional)Orlon acetators (commercial)Cheesecloth for air exchange
Steps
- 1.
Sauce Normande (Normandy): Deglazing agent for pan sauces with Calvados
- 2.
Poire à la Vinaigrette (Pays de la Loire): Marinade for poached pears
The Science
Primary Reaction
Acetic acid fermentation