Acetic Acid Fermentation

Acetic Acid Fermentation is a biological process where bacteria convert ethanol (alcohol) into acetic acid (vinegar). During this process, bacteria such as Acetobacter consume alcohol in the presence of oxygen, producing vinegar's characteristic sour taste. This fermentation is used in making vinegar, where alcoholic liquids like wine or apple cider are exposed to these bacteria, transforming the alcohol into acetic acid. It's a natural, controlled process vital for producing various types of vinegar used in cooking and food preservation.