Vinegar Courses Topics Covered

Vinegar-Courses: Overview of Topics Covered

1st Day: Theoretical – Production of high-quality vinegar

Friday 9:00 – 13:00 lecture in English
Friday 14:00 – 18:30 lecture in German

  • What is vinegar?
  • Present-day and historical processes of vinegar production
  • Producing vinegar by yourself
    • Alcoholic fermentation: conventional mash, high-grade mash
    • Vinegar fermentation: equipment, implementation, vinegar culture, effective methods to avoid mold yeast film, vinegar eels, vinegar flies, off-taste and off-smell etc.
      • Surface process
      • Generator process
  • Analytics
    • Determining the acetic acid content
    • Determining the alcohol content
  • Subsequent treatment
  • Recipes
    • Fermented vinegar
    • Fermented vinegar with aromatic packing material
    • Balsamic vinegar
    • Infused vinegar
  • Uses of vinegar
  • Tasting of approx. 40 different, self-fermented vinegar types as well as several international vinegar specialties

2nd Day: In Practice – Start a Vinegar Fermentation on Your Own and Analyze Vinegar

Saturday 09:00 – 11:30 and ca. 13:00 – ca. 16:00, in between collective lunch (optional)

  • Each participant is working independently with several devices the whole day
    • Starting a surface process
    • Starting a generator process
    • Analyzing the acetic acid content (titration, acidometer cylinder and blue caustic solution, hydrometer for vinegar)
    • Analyzing the alcohol content in vinegar (semimicro distillation & refractometer)
    • Adding alcohol during different fermentaion stages: calculation and implementation

Included services:

  • Course materials: lecture script
  • 0.5 liters of fermenting vinegar for optimal fermentation start at home
  • 3 flasks of self-fermented vinegar, free choice among cider vinegar, perry vinegar, orange vinegar, lemon vinegar, juniper vinegar, several beer vinegars, nut vinegar, sloe vinegar, raisin vinegar, several wine vinegars, herbs vinegar, …
  • Reagents and everything else needed for the seminar
  • Coffee, refreshments
Washing and Acetifying the Paking Material
Washing and Acetifying the Paking Material
Determining Acetic Acid Content
Determining Acetic Acid Content
Determining Alcohol Content
Determining Alcohol Content
Preparing the Starter
Preparing the Starter
Filtering Vinegar
Filtering Vinegar
Filling the Generator
Filling the Generator
Assembling the Generator
Assembling the Generator
Generators in Operating State
Generators in Operating State
Several Vinegars and Two Starters
Several Vinegars and Two Starters

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