{"id":202,"date":"2012-05-02T11:40:47","date_gmt":"2012-05-02T09:40:47","guid":{"rendered":"http:\/\/essig.dev.azedo.at\/?page_id=202"},"modified":"2025-09-24T11:30:04","modified_gmt":"2025-09-24T09:30:04","slug":"vinegar-production-manual","status":"publish","type":"page","link":"https:\/\/www.essig.at\/en\/vinegar-production-manual\/","title":{"rendered":"Manual for vinegar production"},"content":{"rendered":"\t\t
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Brief introduction to working with PRO submerged systems<\/h2>

The PRO submerged system is a further development of the Venturi vinegar systems already used by over 90 quality vinegar producers in more than 15 countries. Vinegar production is a simple activity, but one that requires precision and clean working practices.<\/p>

How is vinegar made?<\/h3>

Vinegar fermentation is a natural biochemical process in which alcohol is converted into acetic acid by bacteria of the Gluconobacter and Acetobacter groups. Acetic acid is produced by the oxidation of acetaldehyde. Usually, 1% vol. alcohol yields about 1% acid.<\/p>

Production of the raw materials for vinegar production<\/h3>

Any alcoholic liquid can be fermented into vinegar. The fresh fruit is pressed and then fermented into alcohol. Immediately after fermentation, the yeast is removed and the young wine is clarified accordingly. This can be done by natural settling or by filtration. The containers should be filled to capacity so that there is no exposure to oxygen. This ensures that the quality is maintained.<\/p>

Vinegar production in the PRO submerged fermentation system<\/h3>

Each PRO submerged fermentation system is supplied with the bacterial cultures required for submerged fermentation. When filling the system for the first time, it should be started with a base wine that is as clear as possible and has an alcohol content of no more than 8% vol. The bacteria are then added. The system is already preset to the working temperature, so that vinegar production can begin immediately afterwards. The only task required during this time is to determine the acidity level once a day. The first vinegar is ready after just a few days. At this point, about half of it is removed and fresh base product is added. Depending on the product, the vinegar is then ready in 2 to 4 days and can be produced continuously.<\/p>

Further treatment of the finished vinegar<\/h3>

The finished vinegar should be stored. Disused barrique barrels are recommended for storage, as these impart a final flavor to many vinegars. At the same time, this also improves the color of red wine vinegar. Depending on the form of sale, the vinegar can be bottled naturally cloudy (but without live bacteria) after heating, or sterilized and filtered before bottling.
Refining options using herbs, spices, or fruits offer further variation in marketing.<\/p>

Marketing and labeling of finished vinegar<\/h3>

Good vinegar is quite easy to market. However, it is essential to comply with regional legal requirements and labeling regulations. In Europe, the following information must usually be included on the label:<\/p>