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 territory where it originates. It must contain a maximum amount of acetic acid equal to 6% as indicated on the label. The famous acetic mother is the yeast that naturally formed in the barrels due to the exposure of the wine to air at room temperature. From it comes the heritage of acetic flora useful to obtain the desired vinegar.
Costs of £46.70, free from £290.00
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 territory where it originates. It must contain a maximum amount of acetic acid equal to 6% as indicated on the label. The famous acetic mother is the yeast that naturally formed in the barrels due to the exposure of the wine to air at room temperature. From it comes the heritage of acetic flora useful to obtain the desired vinegar.
