Fermenter / Batch Fermentation

Question: If you want to obtain wine rather than vinegar by fermentation of grape juice, you must exclude air from the?

(Posted by: geekness on 2007-01-09 15:20:26)

If you want to obtain wine rather than vinegar by fermentation of grape juice, you must exclude air from the fermenting solution. Why?

Posted by: nbolmer on 2007-01-09, 15:56:05

Acetobacter is the microbe responsible for vinegar. Acetobacter likes an oxygen-rich environment, without which, it cannot create acetic acid, which is what gives vinegar its sharp taste. Wine on the other hand, is fermented by yeast which eat sugar and release CO2 and alcohol, giving you wine.

Posted by: Greg on 2007-01-09, 15:57:38

Wines that turn into vinegar is by accident. There is something called "mother of vinegar " which is a slime composed of yeast and acetic acid bacteria that develops on fermenting alcoholic liquids that turns alcohol into acetic acid with the help of oxygen from the air. It is added to wine, cider, or other alcoholic liquids to produce vinegar.