Several kilograms of raspberries are needed in the Viennese Vinegar Brewery for the production of one liter of raspberry vinegar.Ingredients
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Our raspberries are from the Leitha Mountains and the Viennese Forest, harvested in cold, dry weather, to guarantee the fruit’s freshness. After careful pressing with low pressure, the “motherjuice” is brought to an alcoholic fermentation by adding pure cultured yeast.
After the fermentation and a maturing period, we injected the wine with a pure cultured vinegar bacteria, whereby the temperature and the oxygen supply were constantly watched, to guarantee optimal living conditions for the bacteria. To obtain the highest quality, the perfect conditions must be met. After the fermentation period, the vinegar is stored in carboys, sediments are removed several times, and subsequently it matures in carboys.
A real raspberry vinegar – one directly derived from the fruit, brought to a spirituous, then to an acidic fermentation – is extremely rare, because it is difficult to maintain the raspberry’s original flavour. Almost every “raspberry vinegar” on the market is basic vinegar – meaning: raspberries were added to wine vinegar. At the same time, two flavours are getting mixed, that of the wine vinegar and that of the raspberries. With our procedure, the raspberry vinegar receives nothing but the full taste of the fruit.
Raspberry vinegar, 5% acid
|Gegenbauer, Waldgasse 3, 1100 Vienna, Austria