The pure quality wine with the predicate “Trockenbeerenauslese” (dried berry harvest) originates in Pamhagen in Burgenland. According to our guidelines, this wine was fermented in the Michlits winery.Ingredients
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From this wine we have cultured a pure quality vinegar bacteria, with which we later on injected the wine. The vinegar fermentation takes place while supervising the process. The temperature and the oxygen supply are constantly watched, to guarantee optimal living conditions for the bacteria. Thus, one of the conditions is given to accomplish a high quality. When the fermentation has ended, the young vinegar will be stored in small oak barrels, the sediments get removed several times, and afterwards it matures in carboys.
Since the wine contains the natural sugar remainders, they still can be found in the vinegar. Therefore, a wonderful harmony between acidity (acetic acid) and sweetness (natural fructose) in the vinegar gets created.
Wine vinegar is already known since the antiquity. In Austria’s former crown-estates it became customary to sweeten the salad dressing. Even today, in Eastern-Austria the salad gets “refined” with sugar. Yet, why do we need refined sugar if vinegar contains the grape’s natural fructose? That is how the idea developed, to create vinegar made of sweet wine.
Wine vinegar, 6% acetic acid
|Manufacturer||Gegenbauer, Waldgasse 3, 1100 Vienna, Austria|