The Wine with the predicate "Spätlese" (late harvest) comes from the wine estate Johanneshof Reinisch, Tattendorf in the Thermenregion, Lower AustriaIngredients
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After the wine's maturation phase we injected it with pure cultured vinegar bacteria. The fermentation takes place while constantly controlling the temperature and the oxygen supply, guaranteeing optimal living conditions for the bacteria. Therefore one of the conditions is given to accomplish a high quality. After the fermentation has stopped, the young wine gets stored in oak barrels, its sediment several times removed, and afterwards aged in carboys. To achieve a first-class quality vinegar, a first-class wine is mandatory.
Wine vinegar exists, since there is wine. In ancient days it was unknown of how to preserve wine. The intoxicating effect of drinking wine only could be enjoyed during autumn and winter. Gradually the wine fermented into vinegar - one drank "sour wine", and when it had turned totally into vinegar, it was diluted with water and served as a thirst quencher. Only when Louis Pasteur had discovered the vinegar bacteria, he could explain why wine turned into vinegar.
Wine vinegar, 6% acetic acid
|Manufacturer||Gegenbauer, Waldgasse 3, 1100 Vienna, Austria|