By , 4 months ago

Different kinds of organisms at work. Vinegar is a result of “Acetobacter” converting sugars to acetic acid whereas wine is the result of yeast converting sugars to alcohol. In reality, the sugars are first converted to alcohol and the alcohol is then converted to acetic acid.

One of the banes of a wine maker is when Acetobacter accidentally gets into the winery and turns the wine to vinegar.

Wine can be converted to vinegar fairly easily. The most controlled way to do it is to purchase vinegar mother. You put the mother into the wine in a crock and let it sit for a few weeks.


   So vinegar is produced by bacteria named acetobacter.