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17 - 20 February 2021 // Nuremberg, Germany

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Exhibitors & Products BIOFACH 2020
Zoom Image LOGO_Honey Vinegar

Honey Vinegar

LOGO_Honey Vinegar

Honey Vinegar

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The Vinegar making process is a fed batch acetification process using a consortium of naturally occuring yeasts and bacteria already present in the organic honey used by Forest Fruits. Our strategy is to produce a honey vinegar in as natural and unique way as possible.
Batches of 10, 000 litres are prepared and naturally oxidised using a draught tube type oxygenator until the majority of sugar present in the honey has been converted to the mixture of organic acids termed vinegar. At this point the oxygeneration is turned off, and natural slow diffusion of atmospheric oxygen in and out of the tank allows a final maturation reaction to occur, after which the vinegar naturally clarifies and is filtered through a light filter and bottled without the addition of preservatives.

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