The transformation of alcoholic beverage into a tangy condiment is a straightforward process relying on naturally occurring bacteria. This acetification process results in a flavorful liquid suitable for various culinary applications, from salad dressings to marinades.
Producing this condiment at home offers control over the final product’s flavor profile and acidity. It also reduces waste by utilizing wine that may have oxidized or is otherwise unsuitable for drinking. Historically, this process was a common method of preservation and flavor enhancement, predating modern industrial production techniques.