| 摘要 |
In a process for making vinegar, medicinal plants (marjoram, thyme, gentian, juniper, liquorice, achilla, chamomile, anis, absinthe or fennel) are extracted under a vacuum sufficient to cause the plants to explode and the oils and mineral salts thereby released from the plants are collected to form a first extract, the dry extraction residue of the plants is extracted with hot water to give a second extract rich in acids, the two extracts are mixed, liquid honey and albumin-free whey are added, this mixture is in turn mixed with cider vinegar, the resulting final mixture is subjected to at least one slow fermentation and the vinegar so formed is recovered. If desired, all the operations mentioned may be carried out in the cold. A second fermentation partially initiated by the hydromel of the honey may be carried out in a closed vat in the absence of air and without agitation, decantation being effected during the fermentation to obtain a clear vinegar. |
