Muscatel vinegar 250 ml

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O-Med White Vinegar is made through a process first developed by Johan Sebastian Schützenbach in 1823. The Schutzenbach Method uses a vat filled with small balls and divided horizontally into three sections.


Wine is poured into the top section and the wine then trickles through the middle section which is loosely packed with balls. These balls provide a very large surface area on which acetic acid bacteria can become established and over which air is passed slowly from below. The vinegar is collected in the lower part of the vat and it is then pumped back to the top of the same tank to trickle down again, recirculating until the vinegar is fully formed.

Bon Appétit


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