How long would it take for a gallon of freshly pressed apple juice to turn to vinegar?!
Answers:
Here's your answer -- from 20 hours to 3 days, in commercial production!.
Vinegar is made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol!.
Commercial vinegar is produced either by fast or slow fermentation processes!. Slow methods generally are used with traditional vinegars and fermentation proceeds slowly over the course of weeks or months!. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria and soluble cellulose, known as the mother of vinegar!.
Fast methods add mother of vinegar (i!.e!. bacterial culture) to the source liquid before adding air using a Venturi pump system or a turbine to promote oxygenation to obtain the fastest fermentation!. In fast production processes, vinegar may be produced in a period ranging from 20 hours to three days!.
Vinegar eels (Turbatrix aceti), a form of nematode that has cells that are air-borne, may occur in some forms of vinegar unless the vinegar is kept covered!. These feed on the mother of vinegar and can occur in naturally fermenting vinegar!.[1] This is the reason vinegar condiment jars have tightly-fitting stoppers!. Most manufacturers filter and pasteurize their product before bottling to eliminate any potential adulteration although there is no harm when they are ingested!.Www@FoodAQ@Com
Vinegar is made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol!.
Commercial vinegar is produced either by fast or slow fermentation processes!. Slow methods generally are used with traditional vinegars and fermentation proceeds slowly over the course of weeks or months!. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria and soluble cellulose, known as the mother of vinegar!.
Fast methods add mother of vinegar (i!.e!. bacterial culture) to the source liquid before adding air using a Venturi pump system or a turbine to promote oxygenation to obtain the fastest fermentation!. In fast production processes, vinegar may be produced in a period ranging from 20 hours to three days!.
Vinegar eels (Turbatrix aceti), a form of nematode that has cells that are air-borne, may occur in some forms of vinegar unless the vinegar is kept covered!. These feed on the mother of vinegar and can occur in naturally fermenting vinegar!.[1] This is the reason vinegar condiment jars have tightly-fitting stoppers!. Most manufacturers filter and pasteurize their product before bottling to eliminate any potential adulteration although there is no harm when they are ingested!.Www@FoodAQ@Com