Manufactured under special conditions vinegar for the purpose of drinking pleasure. The positive effect has been known for ages, it supports the metabolism and protein digestion. Vinegar as a remedy was used by the mystic, among others Hildegard von Bingen (1098-1179) recommended. According to the Food Act, drinking vinegar must have at least 5% (fruit) or at least 6% (wine) acid. The alcohol content may be a maximum of 0.5%, for wine products a maximum of 1.5%. The already fermented wine intended for this should have a high content of residual sugar to achieve a sweet and sour effect. Are suitable for this Trockenbeerenauslese, The wine is treated with a special acetic acid bacteria culture ( Acetobacter ) vaccinated.
The subsequent acidic fermentation takes place with a controlled supply of oxygen under eaeroben Conditions instead. It must be an alcoholic fermentation in which the aggressive acetic acid bacteria prevent the sugar in alcohol and this in acetic acid would convert. After fermentation has ended, drinking vinegar is often stored in oak barrels by individual producers for many years. This gives him one amber to dark red color. He is outstanding as aperitif (hence aperitif vinegar) or digestif suitable.
Complete lists of the numerous vinification measures or cellar techniques, as well as the wine, sparkling wine and distillate types regulated by wine law are under the keyword winemaking contain. There is extensive wine law information under the keyword wine law,