Artisanal process of wine vinegar production

An artisanal process of wine vinegar production, characterized in that it comprises the following steps:

• a) Diluting the selected wine as raw material between 30 and 70%;
• b) Preparing the inoculum which includes mainly acetic bacteria of the genera Acetobacter and Gluconobacter;
• c) Introducing the wine of step a) and 10% to 30% of the inoculum selected from step b), into a fermenter with porous support in which vines and wood chips will be placed, the total volume being 20% to 40% of the usable volume of the fermenter;
• d) Starting the fermentation with recirculation of the liquid and keeping the air inlets of the fermenter open;
• e) Controlling the alcohol content up to 10;
• f) Adding the wine diluted to 50% when the amount of alcohol approaches 1%;
• g) Completing the fermentation when the total usable volume of the fermenter is reached and the alcohol concentration is less than 1% and acidity equal to or greater than 6%%.