Vinegar production

Vinegar production involves converting sugars into acetic acid, the main component of vinegar. This process typically occurs in two stages. First, yeast ferments sugars in fruits or grains into alcohol through fermentation. Then, acetic acid bacteria convert the alcohol into acetic acid in the presence of oxygen. The resulting liquid is vinegar, which can vary in flavor and strength depending on the source material and fermentation conditions. Common types include wine vinegar, apple cider vinegar, and rice vinegar. Vinegar is widely used in cooking, preservation, and even cleaning due to its acidity and flavor-enhancing properties.