Frequently Asked Questions

How do we produce Wine Vinegar?

blog_5Vinegar is a liquid consisting mainly of acetic acid (CH3COOH) and water. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. Vinegar is now mainly used as a cooking ingredient, but historically, as the most easily available mild acid, it had a great variety of industrial, medical, and domestic uses, some of which (such as a general household cleanser) are still promoted today.

Commercial vinegar is produced either by fast or slow fermentation processes. In general, slow methods are used with traditional vinegars, and fermentation proceeds slowly over the course of months or a year. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria. Fast methods add mother of vinegar (i.e., bacterial culture) to the source liquid before adding air using a venturi pump system or a turbine to promote oxygenation to obtain the fastest fermentation. In fast production processes, vinegar may be produced in a period ranging from 20 hours to three days.

What does “Isotopic Vinegar” mean?

blog_5There more than 1000 isotopes…but all these are represented by single element in the periodic table so that’s why it is called isotope because “iso” means “same” -greek word- “tope” means”place” e.g hydrogen has 3 isotopes but in periodic table only protium represents the remaining.

Since vinegar -acetic acid- can be produced by many liquids, isotopic analysis can prove whether vinegar has been produced by wine or not.

What types of Vinegar do we export?

We export both plain and balsamic Wine Vinegar.

Which delivery terms do we work with?

We currently export our Vinegar IN BULK which means that our Clients are either Bottling Companies or cooperate with Bottling Companies in order to have the vinegar properly bottled under their own Brand’s Label or their Clients’.

Pricing and procedures of BULK Vinegar delivery.
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Pricing and procedures of BOTTLED Vinegar delivery.
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