Page 133 - The-secrets-of-vinegar_may2019

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SecretsVINAIGRE VINAIGRE
From Wine to Vinegar
The word “vinegar” comes from the French vinaigre, a combination of the words vin (wine) and aigre (sour) . Vinegar varies in color and contains no protein, fat, or vitamins . It is low in carbohydrates and calories and produced from foods found in nature, including fruit (apples, grapes, berries, melons, coconut, etc .), maple syrup, honey, or even the starch (also a form of sugar) found in vegetables and grains (potatoes, corn, barley, wheat, rye, or rice) .
To make vinegar, sugar or starch is first converted to alcohol, which is then fermented into vinegar . Fruit flies are strongly attracted to wine left exposed to open air and act as carriers of acetobacter . These bacteria consume and oxidize the alcohol, creating acetic acid . For fermentation to occur, acetobacter must be present, oxygen must be present to convert the alcohol, and the temperature must be between 77°F and 86°F (25°C to 30°C) .
Once fermentation has been initiated, acetobacter bacteria starts to accumulate on the surface of the vinegar, forming a thin layer that gradually sinks and becomes a gelatinous substance known as “mother of vinegar .”
For obvious reasons, winemakers want to prevent acetification . They stop the taps during wine fermentation with a specially designed device that releases any carbon dioxide that has formed in the cask . It also prevents oxygen from entering and keeps out acetobacter and other microorganisms that would ruin the wine .
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