origin of the vinegar goes back to the time when grape juice was first
used to obtain wine and it is probably due to a conservation accident
that its discovery is due. For a very long time it had been noticed that wine was only preserved
in full and well-closed casks, that is to say, by preventing any contact
with the air.
It was not until the work of Pasteur to understand the mechanism of this transformation. It is actually a fermentation which, under the action of Mycoderma
Aceti, converts wine alcohol into acetic acid thanks to the oxygen of
But a sour wine is not a vinegar ; and the art of vinegar is to discipline this fermentation and to bring it to its conclusion.
It will not deliver it at the exit of the acetifying apparatuses, but
will leave it aging in oak woods where the vinegar will improve and
acquire the organoleptic qualities which will make it a vinegar of
For example, vinegars obtained from wines of controlled appellation :
Burgundy, Merlot or Jerez are added to classical vinegars of red or
Hive of Passions sells flavored vinegars whose bouquet subtly
allies fruit fragrances such as raspberry, blackcurrant or walnut.
Vinegars are presented in glass bottles only way to ensure good preservation. 500 ml but also of 250 ml, of a form identical to that used for Burgundy wines and nicely labeled.