Mother of vinegar

Essig-honig, m. oxymel. -messer, m. acetom-eter. -mutter, /. mother (of vinegar), -naphta, /. ethyl acetate, -pilz, m. vinegar plant, mother, -priifer, -prober, m. vinegai tester, acetometer. -rose, /. French rosA, red rose. 

The acetic acid bacteria are introduced either as mother of vinegar or as a liquid culture. Small producers often use mother of vinegar. This consists of acetic acid bacteria and slime bacteria. The latter are responsible for the consistency of the mother of vinegar. They also produce metabolites, however, and for this reason acetic fermentation by mother of vinegar is not always completely pure in tone. 

In this process the acetic fermentation takes place in a more or less open container (usually a vinegar vat in the cellar). The primary product stays in the open container until acetic fermentation starts, i.e. a mother of vinegar, or film consisting of vinegar bacteria, moulds and slime fungi, is formed. In this method it is not possible to control the fermentation or the temperature. The quality of the vinegar produced does not always meet current sensory and analytical requirements. 

Submerged fermentation processes are currently considered to be the best methods of vinegar production. The bacteria are active in the liquid, no mother of vinegar is produced, and continuously controlled aeration is guaranteed. This means that temperature control and thus carefully... 

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