Living · 6 pages · 12 min

How vinegar is a second fermentation

Yeast first makes alcohol, then bacteria with air turn that alcohol into acetic acid.

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From the opening

Vinegar is what happens when an alcoholic liquid gets a second fermentation in the presence of air. Acetic acid bacteria oxidize the ethanol that yeast already made, and acetic acid is the sour that defines the vinegar. The opening covers yeast turning sugar into ethanol, bacteria oxidizing ethanol with air, and why a sealed bottle stays wine.

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Inside

Yeast turning sugar into ethanol
Bacteria oxidizing ethanol with air
Why a sealed bottle stays wine
How this differs from lactic sour
Where the idea stops applying
A distinction worth keeping

Sources

Acetic acid bacteria oxidizing ethanol
The two-stage fermentation from sugar to vinegar

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How vinegar is a second fermentation

From the opening

Inside

Sources

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