Vinegar derivation from ethanol

Vinegar is produced via industrial fermentation of alcohol (ethanol) hy acetic acid bacteria. These bacteria are not welcomed by winemakers since bacteria tend to spoil wine by converting it into vinegar. The word vinegar is derived from the French words vin (wine) and egre (sour). 

Another variation on the fermentation of alcohol was the work done in a rice vinegar broth by Yano et al.34 Using second derivative spectra from 1600 to 1760 ran, the ethanol and acetic acid concentrations were easily determined in the culture broth. Gas chromatography was used as the reference method. 

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