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Originally Posted by jimmyf
it becomes wine
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This is true, because:
Vinegar, is a sour liquid consisting mainly of acetic acid and water, produced by the action of bacteria on dilute solutions of ethyl alcohol derived from previous yeast fermentation. The coloring and flavoring are characteristic of the alcoholic liquor (as cider, beer, wine, fermented fruit juices, solutions of barley malt, hydrolyzed cereals, starches, or sugars) from which the vinegar is made. Vinegar may be started by the addition of mother of vinegar to wine or cider. The oxidation is carried out by acetic acid bacteria.