New Gölles Vinegars
For more than 30 years, the Gölles family has been tending their orchards at the foot of historic Riegersburg Castle in the hilly countryside of eastern Styria. Only the best, ripest, perfect fruit is used to make our excellent vinegars and fine distillates. Visit us and have a look behind the scenes. You will discover how this family business has grown and the people who made it possible, the way they protect natural resources and create added value with their delicious products.
Crafted in the heart of Austria’s Styrian countryside, Gölles Vinegar represents generations of tradition and an unwavering commitment to quality. Using only sun-ripened fruits and a slow, natural fermentation process, Gölles produces vinegars of exceptional depth and purity. Whether drizzled over fresh greens or used to elevate gourmet dishes, each bottle captures the vibrant essence of orchard-fresh ingredients—delivering bold flavor with a refined, artisanal touch.
The fruits must be fresh, fully ripe, and exceptionally juicy to produce first-class, fine vinegar. With a little sensitivity, a lot of patience, and love, we create true culinary delights that have now become an indispensable element of fine cuisine!
Step 1: The fruits are first sorted and washed...
Step 2: ..., then mashed and pressed.
Step 3: What remains is the juice, in which the fructose is naturally fermented into alcohol.
Step 4: The mother of vinegar is added and, in the presence of oxygen, converts the alcohol into acetic acid. All vinegars in our factory are produced in this way.
Step 5: Our vinegars are then allowed to rest, sometimes for up to 20 years in oak barrels.
If you see noses curling up, eyes opening a little wider, and one or two mouths opening in amazement in our factory, you're probably at the gate to our vinegar cellar.
FAQ
How is vinegar made?
First, sugary fruits are mashed (crushed, stones, and vine removed). This is followed by alcoholic fermentation, in which the fruit juice is converted into alcohol by the addition of yeast. Then comes acetic fermentation, in which we convert alcohol into vinegar with the help of acetic acid bacteria, the right amount of oxygen, and the right temperature.
Which fruits are used to make vinegar?
There's no specific answer to this question, as vinegar can be made from any fruit containing sugar. At Gölles, in addition to the classics (such as apples or grapes), we also ferment fruits like raspberries, quinces, and even tomatoes.
How does vinegar fermentation work?
First—before vinegar fermentation—the fruit juice or fruit mash must be converted into alcohol. This happens with the addition of yeast and a temperature of approximately 17–20 degrees Celsius. Vinegar bacteria, in interaction with oxygen, convert alcohol into acetic acid, but they are finicky. They work best between 20 and 30 degrees Celsius. They don't tolerate sulfur, but they do require oxygen. It can take several days or even weeks until the alcohol is completely converted into vinegar and the alcohol content is less than 0.1% vol.
What is the difference between balsamic vinegar and regular vinegar?
In balsamic vinegar, the fruit juice is thickened for 24 hours before alcoholic fermentation. A second key difference is the relatively long storage time.
What is the mother of vinegar?
The mother of vinegar consists of acetic acid bacteria (Acetobacteraceae) and is formed when slightly alcoholic liquids (wine, must) are kept at the right temperature and enriched with the right amount of oxygen.
What does the mother of vinegar do?
Vinegar bacteria (also called mother of vinegar) convert ethyl alcohol into acetic acid in interaction with oxygen.
How many liters of vinegar does Gölles produce per year?
We produce about 150,000 liters of vinegar per year
How many vinegars does Gölles produce?
We currently produce 19 vinegars
How much acetic acid does vinegar need to have?
By law, wine vinegars must have at least 6% acetic acid and other fruit vinegars at least 5%.
This also depends on the producer; the most popular fruits are grapes and apples. The Italians, for example, make their balsamic vinegar with grapes, but we at Gölles also work, or rather primarily, with apples.
Why are balsamic vinegars so sweet?
On the one hand, this is because the fruit juice is thickened during the balsamic process before alcoholic fermentation, and on the other hand, because the long storage time makes the balsamic vinegar more and more concentrated and therefore sweeter.
How long does vinegar need to be stored?
That's hard to say; it depends on the fruit. We divide vinegars into three categories: classic vinegars (usually aged for three to four years), fruit vinegars (aged for one to two years), and balsamic vinegars (some aged for up to 20 years).
How long does vinegar last?
Vinegar lasts forever, so there is no expiration date on our bottles.
Do you have to store vinegar in the refrigerator?
No, vinegar is best stored at room temperature and protected from light.
What preservatives are in vinegar?
Due to the highest hygiene standards and constant in-house controls, we can do without all preservatives – this also applies to antioxidants (sulfites).
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