How does the aroma get into the vinegar?

or how to achieve the perfect flavor for your vinegar.

There are numerous possibilities for this. A combination of fresh (75%) and dried (25%) herbs can be pleasant. Avoid mixtures of species – only a few herbs harmonize so well with each other as for example basil, thyme and rosemary in combination with garlic when making a vinegar of the “provencale” type.
You should also try the preparation of dried fruits – if possible from your own garden and dried yourself. Based on wine vinegar, the preparation gets a fine, soft aroma.
If you like to be in nature, you will find numerous suggestions there. A particularly good tasting preparation is obtained with wild garlic or woodruff in white wine – or apple vinegar. Since bear’s garlic plays an important role in folk medicine, this vinegar combines the art of cooking and remedies in a fragrant, finely garlic-like condiment with many uses. The wild garlic leaves must be picked, cleaned and prepared in spring before flowering.
Pine needles or young fir or pine tips, harvested in spring, are also valued for their valuable components of essential oils and resins and give the preparation an unmistakably refreshing aroma. A moderate dosage is recommended so that the vinegar does not remind one of bath additives.
Fruits and blossoms such as wild raspberries, blueberries, elderberry blossoms, rose hips and sloes are suitable for use in more acidic vinegars (about 8%). They are more acidic because the fruit, which consists of almost 90% water, dilutes the acid content considerably when added in 25-30% doses. The very fast color absorption of the vinegar indicates the beginning of the extraction of the fruits, which can last up to two weeks, depending on the degree of comminution. It is quicker with fruit juice concentrates or fruit juice concentrate flavors. Due to their diversity, these products, which are manufactured on a natural basis, offer an enormous range of potential products. In this way, a small delicacy can be produced on the basis of neutral white wine vinegar with peach fruit juice concentrate flavor to refine leaf salads. On with flavors alone, red and white wine vinegars can be refined easily and inexpensively. Red wine vinegar mixed with natural raspberry, blackberry or blueberry flavor is hardly inferior to direct fruit preparations. In addition, one does not have to expect cloudiness. For the individual flavoring of self-produced or purchased basic vinegars, a large number of wild growing plants or plants cultivated by us are available. Lemon balm, for example, is an herb with an intense lemon aroma that can be easily grown in your own garden. It lends intense freshness and spiciness to aromatic vinegars. It is particularly suitable for preparation in white wine or apple vinegar.

About the author

Dr. Klaus Hagmann, Dipl.-Ing. Food Technology, has been internationally active in sales, consulting and engineering of distillation plants for more than 25 years. His area of responsibility includes the planning of distilleries, the development of recipes and the professional operation of all equipment in the distillery. His reference books “Schnappsbrennen”, “Technologie der Obstbrennerei”, “Blitz-Liköre morgens zubereiten, abends genießen” and “Essig selbstgemacht” are best-selling classics.

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