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Vinegar from Orléans, France
Orléans vinegar is wine turned to vinegar slowly in part-filled barrels. Acetic acid bacteria working at the surface, under a film called the mother, oxidise the alcohol to acetic acid, and part of the vinegar is drawn off and replaced with fresh wine so the barrel keeps going.
| WineDiluted to 5.5–7 % alcohol | Table wine of 11–12 % alcohol is cut with water first[ncsu2022] |
| Water | To dilute the wine[ncsu2022] |
| Mother of vinegar or a vinegar culture | A pure culture is safer than leaving wine open to the air; in the barrel, the vinegar left after each draw carries the culture on[ncsu2022] |
| Starter | mother of vinegar (the biofilm of acetic acid bacteria on the surface) or a pure culture; vinegar left in the barrel starts the next round |
Total time across the recorded steps: 6.7 months – 18 months
What changes: Water cuts the wine down to the strength the vinegar bacteria handle best
Output: diluted wine.
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
Orléans vinegar is wine turned to vinegar slowly in part-filled barrels. Acetic acid bacteria working at the surface, under a film called the mother, oxidise the alcohol to acetic acid, and part of the vinegar is drawn off and replaced with fresh wine so the barrel keeps going. Made in 7 steps over 6.7 months – 18 months. The longest step, acetification under the mother, takes 21 days – 12 months (NC State Extension 2022) and runs at 27–29 °C (NC State Extension 2022). Acetobacter pasteurianus and Komagataeibacter europaeus do most of the fermenting.
| Main step | 21 days – 12 monthsReported[ncsu2022][mas2014] | Acetification under the mother |
|---|---|---|
| Temperature | 27–29 °CReported[ncsu2022] | Acetification under the mother |
The Orléans method is the slow surface method. Bacteria work only where the wine meets the air in a part-filled barrel, under an undisturbed mother, and part of the vinegar is drawn off and replaced with wine through a funnel to the bottom. Quick methods trickle wine over wood shavings or blow air through it, which takes about a week or 24-hour cycles but loses aroma.
Made the same way, each with what its own sources record.
Vinegar
These vinegars share one process and differ in what is fermented first. FAO notes that almost any raw material that will undergo an alcoholic fermentation can be made into vinegar, from fruit and honey to cereals, hydrolysed starches, beer and wine [fao1998]. EU rules set at least 6 % (w/v) acidity for wine vinegar and at most 1.5 % (v/v) residual ethanol [mas2014].
Sources: Battcock M.; Mas A.; Wikipedia; Wikipedia
Home vinegar is of unknown strength. Extension guidance based on NCHFP says canning and pickling need vinegar of 5 % acidity, so do not use homemade vinegar there unless its acidity is known. Make it in glass, stainless steel or enamel, because vinegar leaches metal from iron and aluminium. The FDA treats any vinegar eels in bottled vinegar as adulteration, and opened vinegar can grow mould.
Hazards the sources name: Vinegar eels (tiny nematodes); any in bottled vinegar make it adulterated (FDA); Moulds on opened, pasteurised vinegar.
Every number is labelled with how it is known. How this atlas is made
In 1732 Boerhaave noted that the mother of vinegar was a living organism. Kützing made the first microscopic observation of acetic acid bacteria in 1837, and Pasteur claimed in 1864 that the veil of Mycoderma aceti on the surface turns wine into vinegar [mas2014].
