Description
Enzymatic oxidation and evaporation concentrate acetic acid and sugars in wooden barrels over 12+ years.
Technical
Acetobacter aceti converts ethanol to acetic acid while Maillard reactions and esterification create complex flavor compounds. Evaporation reduces volume by ~10% annually, increasing dissolved solids concentration.
Culinary Significance
Produces viscous, sweet-tart syrup with layered umami characteristics, used as both condiment and digestif.
Science
Primary Reaction
Oxidation of ethanol to acetic acid
Parameters
Temperature
18°C optimal
5°C to 35°C range
Time
25 years
12 years – 100+ years
Equipment
Series of decreasing-size barrels (oak, cherry, mulberry)Unheated attic spaceLinen cloth covers