57
edits
Line 81: | Line 81: | ||
'''Controlled fermentation''', on the other hand, involves adding a specific strain of yeast or bacteria to the fermented food or drink. This method allows for more consistent results and greater control over the flavor and other qualities of the final product. It is typically used in commercial food and beverage production to ensure consistent quality and flavor. | '''Controlled fermentation''', on the other hand, involves adding a specific strain of yeast or bacteria to the fermented food or drink. This method allows for more consistent results and greater control over the flavor and other qualities of the final product. It is typically used in commercial food and beverage production to ensure consistent quality and 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. | |||
=Endophyte Club with Zachery Denfeld= | =Endophyte Club with Zachery Denfeld= |
edits