Commitment to quality
The nearly 300 years of experience in vinegar production has made it the heart of Kühne’s activities.
Our vinegar
At a glance
About vinegar
Vinegar (lat. Acetum) has been produced for over 3,000 years and is one of the oldest seasoning and preservatives known. It has its origin in Egypt and in ancient Rome, where it was mixed with water, and primarily used as a beverage.
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Our experience and dedication is the basis for best vinegar
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Natural production, then and today
Gallery
The old school
Vinegar masters have been striving to offer top quality for over 300 years. At Kühne, we use two methods to produce vinegar: On the one hand there is the Trapping Method, which is the "traditional" method. Spirits are dripped constantly over beechwood shavings where vinegar bacteria settle ("trapped") from above. Air is blown against the shavings from below The bacteria take in enough due the large surface area on the shavings. This is repeated until vinegar is produced. For this method, the vinegar master needs to be highly skilled and experienced in order to best influence the development of vinegar bacteria at all times
FERMENTATION - Experience makes all the difference
Alcohol is the basis of all types of vinegar. Although brandy is mostly, red and white whine or fruit wines can also serve as the basis. Acetic acid bacteria are added to the alcohol in large tanks which turn the wine into vinegar with the help of oxygen in the form of air bubbles from an aeration machine. Each type of vinegar requires certain temperatures, nutrients and periods of time. This process is also known as fermentation.
FILTRATION – We believe in only absolute purity
The acetic acid bacteria are separated from the vinegar by filtration and dilution. This is necessary for the vinegar to satisfy Kühne’s strict quality standards.
REFINEMENT – This is where our vinegar gets its unique flavour
We refine the taste of our vinegar with herbs, natural flavours, honey or concentrated must. Our vinegar gets its particularly harmonious flavour through long storage periods to reduce the vinegar’s bite.
KÜHNE VINEGAR ESSENCE
Particularly strong acetic acid bacteria are needed to make vinegar essence. This is made possible by ensuring specific temperatures and adding vitamins and minerals. Unlike other manufacturers who produce their vinegar using artificial processes, we make our vinegar essence with an acid content of 20% to 100% by purely organic means.
The path to our customers
Finally, the vinegar is bottled and packaged. Now it is ready for delivery and can unleash its full flavour in your home and be used to season salads, sauces and other favourite dishes.
Discover diversity – always differently tasty
Kühnes balsamico specialities bring a touch of la dolce vita into your kitchen. Fresh salads, the classic tomato and mozzarella, tasty pasta variations and creamy desserts – life is truly sweet. Simply add one of our Kühne balsamicos to impress the entire family, no matter what a motley crew you have.
Does wine vinegar contain wine?
Red and white grapes are made to produce wine which is then fermented into wine vinegar. The grapes give the vinegar its typical aromatic taste. For example, red wine vinegar goes well with sauces and is also suitable as a marinade for meat.
You can thus say that vinegar contains wine. However, during the fermentation process, the alcohol is largely eliminated, making it safe for children.
What is a balsamic vinegar?
A balsamic vinegar is made from wine vinegar and flavoured with must. Only 7 choice grape varieties may be used in the process. In addition, it is stored for at least 60 days. This gives the vinegar its particularly fruity and mild taste we love so much.
There are two types: dark aceto balsamico di modena I.G.P. and light condimento balsamico bianco...
What can you use Condimento Balsamico Bianco for?
Condimento Balsamico Bianco is a light balsamic vinegar. It is made using premium white wine and refining it with must concentrate. It is very suitable for sauces, to flavour poultry or fish, or naturally the classic use as an ingredient in a favourite salad dressing.
What is Aceto Balsamico die Modena I.G.P.?
Aceto Balsamico di Modena I.G.P. may include only 7 special varieties of grapes from the region of Modena in Italy and must age in wooden barrels for at least 60 days. The longer this type of vinegar is stored in wooden barrels, the more flavourful and milder it becomes. Incidentally, our Kühne Aceto Balsamico di Modena IGP has a concentration of 39% must, a particularly high percentage to give it a specially mild and round taste. It is often used as a vinaigrette with olive oil on salads or to season meat dishes.
Kühne Balsamissimo – 100% sweetness from fruits
For those who love something special in their kitchen, we at Kühne have developed a fine balsamic cream: Balsamissimo. Balsamissimo is a delicious addition as salad topping or even with desserts like strawberries or ice cream. Why is Kühne Balsamissimo so popular? It’s very simple: Unlike most other cremas, we don’t add any sugar. The wonderfully aromatic mild taste of our Balsamissimo comes 100% from the sweetness of grapes. This is quality you can taste!
Fresh facts
The history of vinegar
It began in 1722 with a small vinegar distillery in Berlin. In 1876, Kühne is appointed purveyor of the court by William I, and SUROL has been on the market since 1905 and has long written history as one of the first brand items in Germany.
Sour grapes? Not just ...
Vinegar is considered a panacea and enjoys great popularity as food beyond other uses. Ideally suited for cleaning and descaling or even as a remedy or bath ingredient, because vinegar cleans the skin and clears the airways.
In balance
Vinegar is said to greatly contribute to inner well-being. People in Asia especially, believe in the cleansing effect of vinegar. There are plasters with apple cider vinegar for applying to the sole of feet to help the body cleanse and detox itself.
Sour = vinegar?
Not everything that is sour may be called vinegar. For example, fermented vinegar must have a minimum acidity of 5%, wine vinegar 6%. Aceto Balsamico di Modena I.G.P. also has specific requirements.
Want to find out more? Then have a look through our gallery!
