Splittstoesser, Don F. New York State Agricultural Experiment Station and Department of Food Science and Technology, Cornell University, Ithaca, New York.
- Acetic acid bacteria
- Production methods
- Links to Primary Literature
- Additional Readings
A food condiment containing mainly acetic acid that is produced by the bacterial oxidative fermentation of various ethanolic solutions. Vinegar, like wine and certain milk products, is one of the oldest fermented foods used by humans. Babylonian records indicate that vinegars prepared from wines and beer were widely used as early as 5000 bc See also: Acetic acid; Wine
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