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Vinegar fermentation

Vinegar fermentation. Jacob Schmitt. How Vinegar is made. Vinegar is made by two distinct biological processes, both the result of the action of microorganisms that turn sugar into acetic acid . Those microorganisms are yeast and Acetobacter. First process.

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Vinegar fermentation

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  1. Vinegar fermentation Jacob Schmitt

  2. How Vinegar is made • Vinegar is made by two distinct biological processes, both the result of the action of microorganisms that turn sugar into acetic acid. • Those microorganisms are yeast and Acetobacter.

  3. First process • The first process is called Alcoholic Fermentation. It occurs when yeasts change natural sugars to alcohol under certain conditions.

  4. Second process • In the second process, the group of bacteria, Acetobacter, converts the alcohol into acid. This is the acetic acid fermentationthat forms the vinegar.

  5. So, how do I make it? • It depends on what type of vinegar you want to make. Vinegar can be made from any fruit that has natural sugars. Some popular types are • Apples, for cider vinegar • Grapes, for wine vinegar • Barley, for malt vinegar • Grains, for white vinegar

  6. I know what kind I want, what next? • Vinegar is made from over fermenting alcohol. When sugar is converted to alcohol you ferment it even further so that the alcohol is oxidized by the yeast and becomes acetic acid.

  7. Yeast • Yeast are unicellularfungi with the abilityto ferment sugars tocreate ethanol.

  8. Acetobacter • is a kind of bacteria characterized by the ability to convert ethanol to acetic acid when exposed to oxygen. Acetic acid is a prime ingredient in vinegar.

  9. Chemical Equation

  10. Fun Facts • Vinegar has been used for 10,000 years. • Consumers in the South buy and use more white distilled vinegar than in any other region of the country. • An open dish of white distilled vinegar will help remove paint smells from a room. • Spray white distilled vinegar on furniture to stop the cat from scratching it.

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