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Abstract

The object of the present invention is to provide an artisanal process for the manufacture of wine vinegar comprising the steps: a) dilution of the selected wine as raw material between 30 and 70%; b) preparation of the inoculum which includes acetic bacteria of the genera Acetobacter and Gluconobacter; c) addition of the wine of step a) and 10% to 30% of the inoculum selected from step b), into a fermenter; d) starting the fermentation with recirculation of the liquid; e) control of alcohol content up to 1%; f) addition of wine diluted to 50% when the amount of alcohol approaches 1%; g) completion of the fermentation when the total usable volume of the fermenter is reached and the alcohol concentration is less than 1% and acidity equal to or greater than 6%. It is further an object of the present invention a vinegar produced by the process disclosed therein.

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First Claim