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