Produced under special conditions vinegar for the purpose of drinking pleasure. The positive effect has been known since ancient times, it promotes metabolism and protein digestion. Vinegar as a remedy was among others by the mystic Hildegard von Bingen (1098-1179). According to the food law must be at least 5% (fruit) or at least 6% (wine) acid must have. The alcohol content may not exceed 0.5%, and may not exceed 1.5% for wine products. The intended already fermented wine should have a high content residual sugar to achieve a sweet and sour effect. Are suitable for this Trockenbeerenauslese, The wine is made with a special acetic acid bacteria culture ( Acetobacter ).
The subsequent acid fermentation takes place under controlled supply of oxygen under eaeroben Conditions take place. It must be an alcoholic fermentation be prevented, in which the aggressive acetic bacteria, the sugar in alcohol and this in acetic acid would convert. After the end of the fermentation the drinking vinegar of individual producers is often stored for many years in oak barrels. This gives him one amber to dark red color. He is excellent as aperitif (therefore also aperitif vinegar) or digestif suitable.
Complete listings of the numerous vinification measures and cellar techniques, as well as the wine-regulated wine, sparkling wine and distillate types are under the keyword winemaking contain. Comprehensive information on wine law is available under the keyword wine law,