Manufacturing methods

Not a secret anymore. Since Louis Pasteur (1822-1895) has unveiled the vinegar fermentation's secret that vinegar bacteria, also called "mother-of-vinegar", turn alcohol into acidic acid, different methods have been developed. The Orleans-Method. This is the oldest method of producing vinegar. Vinegar bacteria are floating on the surface, whereby every week a small portion of the immature vinegar gets replaced by wine. Afterwards a months long ageing will take place. Since the fermentation in the barrel is uncontrollable, this elaborate method often leads to great quality deviations. The shavings method In huge cylinder-shaped containers the alcoholic liquid constantly drizzles over beech shavings. On those shavings vinegar bacteria develop, transferring alcohol into acidic acid within only a few days. Since mucous obstructions can occur, a strict control of the fermentation process, as well as an immaculate hygiene, are absolutely mandatory. The submersed method This is the most modern method nowadays. During this process oxygen gets pumped directly into the alcoholic liquid in the tank. Because of these proceedings the vinegar cultures are kept afloat, therefore being capable of turning alcohol into vinegar in a short period of time. Because a daily output of 30.000 litres can be achieved by so-called "acetators", produced by Frings, the submersible method is of greatest importance to the industry. The submerse method in the VIENNESE VINEGAR BREWERY. To meet our own high expectations, we have chosen a "mini acetator" (daily output of 70 litres maximum), working due to a submersible proceedings technique. Thus, the fermentation is computer controlled. Technical measuring equipment are constantly checking on the air, temperature, and alcohol content.

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