57
edits
Line 84: | Line 84: | ||
After one week some white wine was added to speed up the process. Normally during wild fermentation of vinegar, naturally occurring yeasts and acetic acid bacteria (AAB) convert alcohol into acetic acid. The process starts with the yeast converting sugar into alcohol through fermentation. Then, AAB consume the alcohol and produce acetic acid, which gives vinegar its characteristic sour flavor. | After one week some white wine was added to speed up the process. Normally during wild fermentation of vinegar, naturally occurring yeasts and acetic acid bacteria (AAB) convert alcohol into acetic acid. The process starts with the yeast converting sugar into alcohol through fermentation. Then, AAB consume the alcohol and produce acetic acid, which gives vinegar its characteristic sour flavor. | ||
A small mother of vinegar formed (biofilm). This mother can be used for making also other kinds of vinegar. It normally speeds up the process. | A small mother of vinegar formed (biofilm). This mother can be used for making also other kinds of vinegar. It normally speeds up the process naturally. | ||
<gallery mode="packed" heights="300px"> | <gallery mode="packed" heights="300px"> |
edits