Description
Malt vinegar is produced by first fermenting barley malt into beer, then converting the alcohol into acetic acid.
Technical
Barley starch is converted to maltose via diastatic enzymes (α-amylase, β-amylase), fermented to ethanol by Saccharomyces cerevisiae, then oxidized to acetic acid by Acetobacter aceti.
Culinary Significance
Provides tangy acidity to cut through fatty foods, essential for traditional fish-and-chips and pickling brines.
Science
Primary Reaction
C₂H₅OH + O₂ → CH₃COOH + H₂O (ethanol oxidation)
Parameters
Temperature
25°C optimal
18°C to 35°C range
Time
3 months
2 weeks – 6 months
Equipment
Oak barrels (traditional)Orleans method vesselsAeration pumps