The Unique Orleans Process
|
The fabrication method |
Orleans method |
Industrial method |
|
Fermentation |
Natural |
Regulated |
|
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Fermentation on surface |
Submerged fermentation |
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I. ELABORATION |
At the surface where wine and air meet, bacteria of aceto-bacter, which are widely present in the environment, convert the alcohol and oxygen into acetic acid. The barrels are partly filled and have an open hole allowing the vinegar to breathe. |
The selected species of acetic bacteria are added to the wine to start the industrial process. The oxygen and the aliments are injected in the reactor to feed the bacteria in order to accelerate the transformation process. |
|
Transformation of the wine into vinegar |
Orleans process |
Industrial process |
|
Material |
Wooden oak barrels |
Stainless steel device called acetator |
|
Elaboration time |
50 L / 3 weeks |
30 000 L/ few hours |
|
Fabrication capacity |
Several thousands of barrels |
Huge quantity depending on the capacity of the reactor |
|
II. AGING |
1 year |
Few vinegars are aged |
|
Aging process |
In oak barrels with a capacity of 200 to 5000 l |
Barrels capacity 50 000 – 100 000 hl |
|
Strengths |
The vinegar is less acidic, thus preserving the original perfumes and minerals of the wine. |
|
|
Weaknesses |
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The mixing process heats the wine therefore the original aromas evaporate. |
