Acetic acid fermentation

Acetic acid fermentation is the process in which alcohol is oxidized by acetic acid bacteria to produce acetic acid. It is essentially a reaction that converts ethanol (alcohol) into acetic acid, which is the main component of table vinegar. Acetic acid bacteria use oxygen to convert ethanol into acetic acid, and water is also produced in the process. Acetic acid fermentation can play an important role in vinegar making and in the quality control of sake. Because the presence of acetic acid affects flavor and shelf stability, care is needed during the sake brewing process.