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Vinegar from Germany, from the 1820s
In the quick process an alcoholic liquid trickles down through a vat packed with beech shavings coated with acetic bacteria, while air rises through the vat from holes near the bottom. The huge wet surface makes acetification far faster than in a still barrel. Weak liquors turn to vinegar in one pass; stronger ones are pumped back over the shavings three or four times.
| Fermented wort, wine or another alcoholic liquid | If it holds only 4 % alcohol, one pass converts it fully[eb1911] |
| Beech-wood shavings | Washed and steamed, dried, then soured in hot vinegar for 24 hours before use[eb1911] |
| Hot vinegar | To sour the shavings so acetic bacteria settle on them[eb1911] |
| Starter | vinegar used to sour the shavings; acetic bacteria immobilised on the wood |
Total time across the recorded steps: 8 days
What changes: Beech shavings soak in hot vinegar so acetic bacteria can settle on them
The shavings are first washed and steamed to remove extractives, then dried [eb1911]. Output: soured shavings packed in the middle chamber.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
In the quick process an alcoholic liquid trickles down through a vat packed with beech shavings coated with acetic bacteria, while air rises through the vat from holes near the bottom. The huge wet surface makes acetification far faster than in a still barrel. Weak liquors turn to vinegar in one pass; stronger ones are pumped back over the shavings three or four times. Made in 4 steps over 8 days. The longest step, pump stronger liquors back over the bed, takes up to 7 days (Mas A 2014). Acetic acid bacteria immobilised on wood shavings does most of the fermenting.
| Main step | up to 7 daysReported[mas2014] | Pump stronger liquors back over the bed |
|---|---|---|
| Temperature | 38 °CReported[eb1911] | Warm the alcoholic liquid and feed it onto the perforated disk |
The Orléans method lets acetic bacteria work slowly on the still surface of wine in casks. The quick process instead immobilises the bacteria on beech shavings and runs the liquid over them in thin films against an upward air current, so vinegar of reasonable quality can come within a week [eb1911, mas2014, trends2023].
Natural vinegars as they come from generators normally hold more than 4 g of acetic acid per 100 mL, and under the FDA labelling guideline vinegar diluted with water should in no case fall below 4 % acid strength [ncsu2022].
Every number is labelled with how it is known. How this atlas is made
Boerhaave proposed the idea in 1720 and Schützenbach introduced the process in 1823; Wagmann in Germany and Ham in England proposed similar methods at about the same time [eb1911].
