How is vinegar made?
How is vinegar made?
Overview of vinegar.
Contunico © ZDF Studios GmbH, Mainz
Transcript
NARRATOR: In addition to producing the world's most exquisite wines, fine grape varieties are the basis for some of the best vinegars. And this favorite kitchen condiment, known for its zest, is experiencing a comeback.
GEORG WIEDEMANN: "Being a wine connoisseur always meant being something of a vinegar connoisseur. They're two sides of the same coin. We may have acquired a warped perspective of this in recent times, often deeming wine the positive side and vinegar the negative. But a good wine is a perfect seed for a good vinegar nonetheless."
NARRATOR: Vinegar is a part of our cultural heritage and dates back to biblical times. While its manufacture is age old, the wide assortments of vinegars is altogether new. Germany is one of the world's leading producers of vinegar. However, the majority of what is produced is made from beets and potatoes.
To inspire a shift to high-quality vinegars, experts have started to offer vinegar manufacturing seminars to winegrowers. In the Middle Ages, vinegar was a popular disinfectant and revered for its medicinal properties; although back then, no one really understood the processes responsible for its creation. It wasn't until the 19th century that French scientist Louis Pasteur came up with the explanation.
Bacteria in the air form what is known as the mother of vinegar and turn alcohol into acetic acid. Vinegar can be made in numerous ways. A centuries-old process known as the Orleans method is one of the most traditional. Today, just a handful of producers still master and employ this means of vinegar making.
The numerous wooden casks found in Monsieur Martin's attic are filled with wine. Over time, bacteria accumulate on the wine's surface and turn it into vinegar. Once it's ready, the vinegar settles at the bottom of the barrel and is siphoned out through the bunghole. Afterwards, the barrels are refilled with fresh wine. These days, more and more people are discovering the value of this high-quality product.
JEAN FRANCOIS MARTIN: "Yes, it's true. Traditionally manufactured, authentic products are becoming ever more popular. Our company continues to honor its age-old traditions and makes vinegar according to the Orleans method, naturally by means of a natural, slow fermentation processes. Customers have begun to understand what goes into this, rewarding our business with increased sales from year to year."
NARRATOR: In the French province of Champagne, vinegar is produced from the region's famed beverage by means of submerse fermentation. The champagne matures in the bottle and is sealed with a crown cork. Upon the cap's removal, several drops of champagne escape from the bottle. These are then collected, introduced to vinegar bacteria and warmed several degrees. Within 24 hours, the liquid is champagne vinegar.
Still, the most famous of all vinegars is balsamic. True balsamic vinegar is only produced in the Italian municipality of Modena. Only after passing a number of tests can the product be advertised as tradizionale, the most coveted commendation. Unfortunately, very little aceto balsamico tradizionale is produced, which is reflected in its price. But even regular vinegar is gaining in popularity - and not just in the kitchen. Indeed, an entire new business segment has emerged as vinegar has found a vocal following as both an aperitif and digestif.
GEORG WIEDEMANN: "Being a wine connoisseur always meant being something of a vinegar connoisseur. They're two sides of the same coin. We may have acquired a warped perspective of this in recent times, often deeming wine the positive side and vinegar the negative. But a good wine is a perfect seed for a good vinegar nonetheless."
NARRATOR: Vinegar is a part of our cultural heritage and dates back to biblical times. While its manufacture is age old, the wide assortments of vinegars is altogether new. Germany is one of the world's leading producers of vinegar. However, the majority of what is produced is made from beets and potatoes.
To inspire a shift to high-quality vinegars, experts have started to offer vinegar manufacturing seminars to winegrowers. In the Middle Ages, vinegar was a popular disinfectant and revered for its medicinal properties; although back then, no one really understood the processes responsible for its creation. It wasn't until the 19th century that French scientist Louis Pasteur came up with the explanation.
Bacteria in the air form what is known as the mother of vinegar and turn alcohol into acetic acid. Vinegar can be made in numerous ways. A centuries-old process known as the Orleans method is one of the most traditional. Today, just a handful of producers still master and employ this means of vinegar making.
The numerous wooden casks found in Monsieur Martin's attic are filled with wine. Over time, bacteria accumulate on the wine's surface and turn it into vinegar. Once it's ready, the vinegar settles at the bottom of the barrel and is siphoned out through the bunghole. Afterwards, the barrels are refilled with fresh wine. These days, more and more people are discovering the value of this high-quality product.
JEAN FRANCOIS MARTIN: "Yes, it's true. Traditionally manufactured, authentic products are becoming ever more popular. Our company continues to honor its age-old traditions and makes vinegar according to the Orleans method, naturally by means of a natural, slow fermentation processes. Customers have begun to understand what goes into this, rewarding our business with increased sales from year to year."
NARRATOR: In the French province of Champagne, vinegar is produced from the region's famed beverage by means of submerse fermentation. The champagne matures in the bottle and is sealed with a crown cork. Upon the cap's removal, several drops of champagne escape from the bottle. These are then collected, introduced to vinegar bacteria and warmed several degrees. Within 24 hours, the liquid is champagne vinegar.
Still, the most famous of all vinegars is balsamic. True balsamic vinegar is only produced in the Italian municipality of Modena. Only after passing a number of tests can the product be advertised as tradizionale, the most coveted commendation. Unfortunately, very little aceto balsamico tradizionale is produced, which is reflected in its price. But even regular vinegar is gaining in popularity - and not just in the kitchen. Indeed, an entire new business segment has emerged as vinegar has found a vocal following as both an aperitif and digestif.