This allows Acetobacter bacteria to convert the alcohol into acetic acid, producing vinegar. The entire process takes around 30 days. [Mike]’s first round of experiments was mainly with fresh ...

The second step converts ethanol to acetic acid using bacteria, typically from the genus Acetobacter. The base of vinegar can come from many different origins: apple, grape, rice, wholegrains ...

Researchers identified a variety of volatile compounds that contribute to the vinegar's aroma, noting that the dominant bacteria, such as Lactobacillus and Acetobacter, played a significant role ...