Vinegar is a condiment obtained from the acetic fermentation of wine through yeasts. In this case, the yeasts were specially selected because they are part of the typical environmental flora of the area where it originates. It must contain a maximum amount of acetic acid equal to 6% as stated on the label. The famous mother of vinegar is the yeast that formed naturally in the caratelli due to the exposure of the wine to air at room temperature. From it comes the heritage of acetic flora useful for obtaining the desired vinegar.
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Vinegar is a condiment obtained from the acetic fermentation of wine through yeasts. In this case, the yeasts were specially selected because they are part of the typical environmental flora of the area where it originates. It must contain a maximum amount of acetic acid equal to 6% as stated on the label. The famous mother of vinegar is the yeast that formed naturally in the caratelli due to the exposure of the wine to air at room temperature. From it comes the heritage of acetic flora useful for obtaining the desired vinegar.
