Drinking vinegar

Vinegar produced under special conditions, which is not used for flavouring but for drinking. Its positive effect has been known since time immemorial; it promotes metabolism and protein digestion. Vinegar as a remedy was recommended by the mystic Hildegard von Bingen (1098-1179), among others. According to food law, drinking vinegar must have at least 5% (fruit) or at least 6% (wine) acidity. The alcohol content must not exceed 0.5%, or 1.5% in the case of products made from wine. The already fermented wine intended for this purpose should have a high residual sugar content in order to achieve a sweet and sour effect. Trockenbeerenauslese wines are suitable for this. The wine is inoculated with a special acetic acid bacteria culture (Acetobacter).

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Drinking vinegar

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