[Sca-cooks] Sekanjabin Origins now vinegar

[Terry Decker]

I believe you will find that it is not yeast producing acetic acid but
bacteria breaking down the ethanol from previous yeast fermentation.

Bear

>vinegar is basically failed wine;
> literally "vin aigre", or sour wine.  More precisely, wine is
> normally fermented in the presence of very little oxygen, so the
> yeast is forced into its anaerobic metabolic mode, which produces
> alcohol as a waste product; in the presence of oxygen, the yeast
> prefers a more efficient aerobic metabolic mode that produces acetic
> acid instead.
>
>                                      John Elys