What You Need to Know
Acetobacteraceae convert ethanol to acetic acid via two-stage enzymatic oxidation (alcohol dehydrogenase → acetaldehyde dehydrogenase) under forced oxygenation.
Enables consistent, large-scale vinegar production while preserving nuanced flavor development.
Key Parameters
Temperature
29.5°C
27°C - 32°C
Time
10 days
7 days - 14 days
Equipment
Fermentation tankAgitatorpH meterThermometer
Steps
- 1.
White balsamic vinegar (Modena, Italy): Prevents caramelization while achieving 6% acidity
- 2.
Rice vinegar (Japan): Accelerates saccharification-fermentation coupling
The Science
Primary Reaction
C2H5OH + O2 → CH3COOH + H2O