Description
Vinegar fermentation in Europe is the aerobic oxidation of ethanol to acetic acid by Acetobacter spp., typically conducted at 20–30 °C and pH 3–4.
Technical
Acetobacter spp. catalyze a two‑step oxidation: ethanol (C₂H₅OH) is first oxidized to acetaldehyde (CH₃CHO) and then to acetic acid (CH₃COOH), with water produced in each step. The process requires dissolved oxygen, moderate temperatures, and a slightly acidic environment to suppress competing microbes.
Science
Primary Reaction
C₂H₅OH + O₂ → CH₃CHO + H₂O → CH₃COOH + H₂O
Sensory Profile
Aroma ()
fragrantacidicvinegarysharpcleanpungentfruitywoodyearthyherbaceous