Description
Acetobacter converts ethanol in perry into acetic acid through aerobic fermentation.
Technical
Acetobacter aceti and related species oxidize ethanol (C₂H₅OH) to acetaldehyde (CH₃CHO) then acetic acid (CH₃COOH) via membrane-bound alcohol dehydrogenase and aldehyde dehydrogenase enzymes, requiring oxygen diffusion.
Culinary Significance
Produces a fruity vinegar with pear ester nuances, used for deglazing game meats and in Normandy-style salad dressings.
Science
Primary Reaction
Acetic acid fermentation
Parameters
Temperature
25°C optimal
15°C to 32°C range
Time
8-12 weeks
3 weeks – 6 months
Equipment
Oak barrels (traditional)Orlon acetators (commercial)Cheesecloth for air exchange