Description
High-efficiency acetic acid production through controlled bacterial oxidation of ethanol.
Technical
Acetobacteraceae convert ethanol to acetic acid via two-stage enzymatic oxidation (alcohol dehydrogenase → acetaldehyde dehydrogenase) under forced oxygenation.
Culinary Significance
Enables consistent, large-scale vinegar production while preserving nuanced flavor development.
Science
Primary Reaction
C2H5OH + O2 → CH3COOH + H2O
Parameters
Temperature
29.5°C optimal
27°C to 32°C range
Temperature range for optimal fermentation
Time
10 days
7 days – 14 days
Equipment
Fermentation tankAgitatorpH meterThermometer