Splittstoesser, Don F. New York State Agricultural Experiment Station and Department of Food Science and Technology, Cornell University, Ithaca, New York.
Last reviewed:December 2018
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- Acetic acid bacteria
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An aqueous solution of acetic acid that is produced by the bacterial oxidative fermentation of ethanol or sugars. Vinegar, like wine and certain milk products, is one of the oldest fermented foods. Babylonian records indicate that vinegars prepared from wines and beer were widely used as early as 5000 BCE. Vinegar typically contains at least four percent acetic acid. Nondistilled vinegars possess distinctive colors and flavors that reflect the properties of the original substrate. See also: Acetic acid; Fermentation; Food fermentation; Wine
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