Usage possibilities of vinegar
- As seasoning:
Vinegars perfectly complement the taste of certain foods such as salads, sauces and sweets.
- As a preservative:
Vinegar is one of the oldest methods of preservation for pickling fruits, vergetables, mushrooms and wild plants.
- As cleaning agent:
Vinegar is a natural cleaning agent and environmentally-friendly. It suits removing limescale and comabting bacteria.
Delivery and incoming inspection:
Vinegar is produced from basic products such as alcohol products (wine, beer,...) and fruit juices. These are delivered as raw materials and subjected to an incoming inspection. The next step is the fermentation and fermentation of the juices.
Fermentation is the transformation of organic substances by bacterial, fungal and other biological cell cultures or enzymes. Acetators are the core of our vinegar production. The initial phase of the conversion process can take up to 8 days. Then a continuous conversion process from alcohol to vinegar begins. During this phase the bacteria are the most efficient. Condition: Constant 30°C, supply of oxygen and regular introduction of alcohol in exchange with the vinegar. The proportion of oxygen, bacteria, input and output is precisely defined. The maximum acidity to be produced is approx. 12°. Regular laboratory analyses ensure consistent quality throughout the entire process.
Ingredients such as herbs, aromas and spices are then added to the vinegar according to numerous recipes.
There are two different types of vinegar filtration: ultrafiltration and microfiltration. The main differences between ultrafiltration and microfiltration are the different pore sizes and the different membrane structure. We use microfiltration, which filters more precisely. Microfiltration is a purely physical (mechanical) membrane separation process. All particles in the vinegar that are larger than the membrane pores are retained. As a result, the vinegar becomes clear and segmentations and vinegar nuts are prevented by that process. Only cloudy organic apple vinegar is excluded from the microfiltration.
Finalisation of the mixture and pasteurization:
The final ingredients such as salt, sugar, honey, etc. are added to the mixtures at the end. The vinegar is analysed again and then the released is given to the bottling. The vinegar passes through the pasteuriser before being pumped through a pipe to the bottling plant.