Page 134 - Ancestral - The Secrets of Vinegar

Les du Les du SecretsVINAIGRE VINAIGRE VINAIGRE The Biochemistry of Vinegar
In 1730 Dutch chemist Hermann Boerhaave identified the difference between alcohol alcohol fermentation fermentation (the conversion of sugars into alcohol) acetic fermentation fermentation (the (the conversion of alcohol into vinegar) and putrid fermentation (the (the putrefaction of wine) German chemist and physician George Ernst Stahl also succeeded in in specifying alcohol as the the key to the the acetic fermentation process In 1822 Dutch botanist Christiaan Hendrik Persoon discovered acetobacter the microorganism responsible for fermentation Believing it it to be a a a a fungus he named it it mycoderma aceti and attributed the the production of vinegar to the the substance that accumulates on the the surface of wine exposed to the the open air In actual fact this substance is composed of acetic bacteria belonging to to the genera acetobacter and gluconobacter In 1863 Louis Pasteur finally identified the accurate process of and and ingredients necessary for vinegar fermentation and and in in in 1865 his theory of the biochemical nature of vinegar production was established as as scientific fact Thanks to Pasteur’s research the industrial production of vinegar boomed 134