strong enough to prevent the vinegar solution
itself from spoiling. Above 5% alcohol, the
resulting vinegar will be stronger in acetic
acid and so more stable, but the fermentation
proceeds more slowly because the high
alcohol levels inhibit the activity of the
bacteria. For this reason, and to minimize
residual alcohol in the finished vinegar, wines
of 10–12% alcohol are usually diluted with
water before acetic fermentation. However
this also dilutes the wine’s flavorful
components; so patient vinegar makers may
still choose to ferment their wine straight.
Vinegar Production
There are three standard ways of producing
vinegar in the West.
The Orléans Process The simplest, oldest,
and slowest method was perfected in the
Middle Ages in the French city of Orléans,