The method entails the transformation of ethanol in alcoholic drinks into acetic acid, the first part of the ultimate product. This biotransformation is facilitated by acetic acid micro organism, a bunch of microorganisms that require oxygen to carry out this conversion. The tip result’s a bitter liquid with a particular taste profile appropriate for culinary and preservation functions.
This conversion not solely supplies a technique for salvaging wine that has oxidized or in any other case turn out to be unsuitable for ingesting, but it surely additionally produces a priceless ingredient for meals preparation and preservation. Traditionally, this follow has been employed for hundreds of years as a method to lengthen the shelf lifetime of perishable meals and add distinctive flavors to dishes. Its pure acidity inhibits the expansion of many spoilage organisms, making it a time-tested technique.