"Our goal with the sweet vinegars house was to create such a dense, aromatic and complex taste experience like quality balsamic vinegars," said Gegenbauer. "And to achieve this, we had to combine two vinegar method." The best of both worlds: the first method, the book-tensioning systems, Gegenbauer also uses in the production of basic house vinegars. Here trickles in a large wooden barrel, the chip former so-called alcoholic Weizensud constantly covered over with acetic acid bacteria carrying chips and is then fermented into vinegar. "It is a support process because the book chips bear the vinegar bacteria," explains the entrepreneur.

"The advantage is that this process is proceeding relatively slowly and the bacteria have more time to give the vinegar aroma." The second method is the more modern Submerse- or suspension process in which air is blown in at the bottom of the fermenter, which keeps the vinegar bacteria literally in limbo. The advantage here is the pure tone of the final product, because by the faster processing, less off-flavors develop. Both methods combine Erwin Gegenbauer in his Gegenbauer fermenter. The result: a more pure fruit flavor combined with a more intense flavor vinegar.

To get the concentrated, rich taste, the Gegenbauer has wanted for the sweet vinegars house, it can be cooked pear juice fermented in specially created fermenter. Here, the Viennese as always attaches great importance to the origin of the products used and decides consciously for individual manufacturers. These new vinegars are completely unfiltered, untreated and free of all additives. The vinegars contain any dyes or chemical additives.

Ingredients:
pear vinegar

"Our goal with the sweet vinegars house was to create such a dense, aromatic and complex taste experience like quality balsamic vinegars," said Gegenbauer. "And to achieve this, we had to combine two vinegar method." The best of both worlds: the first method, the book-tensioning systems, Gegenbauer also uses in the production of basic house vinegars. Here trickles in a large wooden barrel, the chip former so-called alcoholic Weizensud constantly covered over with acetic acid bacteria carrying chips and is then fermented into vinegar. "It is a support process because the book chips bear the vinegar bacteria," explains the entrepreneur.

"The advantage is that this process is proceeding relatively slowly and the bacteria have more time to give the vinegar aroma." The second method is the more modern Submerse- or suspension process in which air is blown in at the bottom of the fermenter, which keeps the vinegar bacteria literally in limbo. The advantage here is the pure tone of the final product, because by the faster processing, less off-flavors develop. Both methods combine Erwin Gegenbauer in his Gegenbauer fermenter. The result: a more pure fruit flavor combined with a more intense flavor vinegar.

To get the concentrated, rich taste, the Gegenbauer has wanted for the sweet vinegars house, it can be cooked pear juice fermented in specially created fermenter. Here, the Viennese as always attaches great importance to the origin of the products used and decides consciously for individual manufacturers. These new vinegars are completely unfiltered, untreated and free of all additives. The vinegars contain any dyes or chemical additives.

Ingredients:
pear vinegar