The present invention relates to a method of preparing vinegars, when acetic fermentation, in acetificador, produced by the method of submerged culture, in which oak chips are introduced to obtain a product similar physicochemical properties chemical and sensory than that produced by traditional aging in oak barrels. It simulates the process that occurs naturally in aging boot, through contact with the wood. In short, try to unify into a single stage acetic fermentation and aging. # The procedure allows easy industrial application in the agro-food area, specifically in food technology, oenology production of vinegars, and requires a minimum investment, with considerable time savings.