Agriculture Reference
In-Depth Information
insoluble substance that will sink to the bottom of the
container.
So over time, an initially high level of tannins is reduced and
a number of protein- or amino acid-based substances are
removed. This serves to alter the flavor in more ways than
merely introducing astringency. In fact, the addition of tannin,
through its ability to remove other substances, can
paradoxically decrease the astringency of vinegar over a
period of aging by removing other substances. Tannins also
combine with metals in a process known as chelation.
Chelation forms soluble compounds that include the metal but
render it unavailable to combine with other substances. This
likewise affects the flavor.
You can use oak in the aging of your vinegar by placing a
quarter cup of the cubes or chips in a tied spice bag in your
aging vinegar. Leave it in the container for six weeks, and
then remove it using sterilized tongs and re-seal the container.
The rest of the vinegar's aging will continue to be affected by
the tannins imparted by the oak.
Keeping Vinegar
Eventually, the aging process ends and the vinegar is ready
for storage. The next step is to filter and pasteurize. Perfectly
adequate filtration is achieved by pouring the vinegar from
the jar in which it is aging through a funnel lined with a
coffee filter into a clean canning jar.
Fill the jar with vinegar to within a quarter inch of the top,
and install the two-piece canning lid. Process for 10 minutes
