The deal on light and vinegar (and kombucha) fermentation

Reginald SmithMaking Vinegar, Microbiology, Mother of Vinegar2 Comments

Many vinegar makers have asked me about the question of the effect of light on vinegar production. The temperature effects on vinegar production are well known but the effects of light are more subtle. First things first: the typical ambient light in your house does not seriously impair vinegar production. Therefore, there is no need to religiously keep vinegar production … Read More

Temperature and Speed for Bacterial Fermentation

Reginald SmithMaking Vinegar, MicrobiologyLeave a Comment

Much of the food we love to ferment is fermented by bacteria. Obviously vinegar, which my company is dedicated to, is a prime example with several families of acetic acid bacteria contributing depending on the method of vinegar fermentation, acidity, and starter alcohol. For a variety of fermented foods, however, lactic acid fermentation by various lactic acid bacteria is primary. … Read More

Acetic Acid Bacteria – Function and Classification

Reginald SmithAll About VinegarLeave a Comment

While some people know vinegar is a product of fermentation, even fewer know that bacteria, not yeast, is the essential agent. Acetic acid bacteria—the general term for vinegar fermenting bacteria—are present throughout our environment especially in fruits. They long ago evolved to survive not only by metabolizing simple sugars (i.e. glucose) but the alcohol ethanol. Acetic acid is a waste … Read More

Balsamic Vinegar’s Manufacturing Process

Reginald SmithAll About Vinegar, Balsamic Vinegar, Regional VinegarsLeave a Comment

See part I on the history of balsamic and part II on the types of balsamic   Balsamic vinegar’s manufacturing process depends heavily on the type of balsamic as mentioned in the previous post. While almost all varieties use wine vinegar, even the presence of grape must is not a given with generic balsamic vinegar or balsamic condiments. We will … Read More