Our bio-quince-juice is produced by Günther Friedl in Burgenland (in the eastern part of Austria). It is composed of 75% pear quince named "Mammoth" and 25% apple quince named "Konstantinopler".
After the fermentation and a maturing period, we injected the wine with a pure cultured vinegar bacteria, whereby the temperature and the oxygen supply were constantly watched, to guarantee optimal living conditions for the bacteria. To obtain the highest quality, the perfect conditions must be met. After the fermentation period, the vinegar is stored in carboys, sediments are removed several times, and subsequently it matures in carboys.
The fruit itself already contains many different fruit acids, which, together with the vinegar acids and careful storage, later create a harmonious taste in the vinegar. The herbal aroma specific to this type of fruit distinguishes itself in a very noticeable way.
1-2 tbsp. vinegar in 1/8 l tab water or mineral water, or a few drops mixed with sparkling wine. - To marinate for several days raw fish, meat, fruits, vegetables - perfect on raw fish and carpaccio - the vinegar for Asian cooking and rice dishes - To drizzle over blanched vegetables - On hard cheese - On apple pies - On ice cream - On fresh quince with coarse-ground pepper and sesame oil - To refine sauces, made form the crusty remainders of fried fish or meat: discard drippings; add wine and reduce; add the stock of your choice, boiling it down; mount with cold butter and season with vinegar.
5 % acetic acid
