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Vinegar. By: Chance Hutson Bio Honors 6 th Period. Steel barrels called acetators filled with alcohol and stirred. While being stirred, acetozyms are added to increase the production of acetobacters on the oxygen bubbles. Temperature kept between 80 and 100 degrees Fahrenheit.

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Vinegar

Vinegar

By: Chance Hutson

Bio Honors 6th Period


How it s made

  • Steel barrels called acetators filled with alcohol and stirred.

  • While being stirred, acetozyms are added to increase the production of acetobacterson the oxygen bubbles.

  • Temperature kept between 80 and 100 degrees Fahrenheit.

  • Let sit until fermentation cycles through twice

How It’s Made


Bacteria involved

  • Mycoderma.

  • Acetobacters.

  • aceztoyms are added.

  • Mycoderma and acetobacters form to make a compound called acetaldehyde.

Bacteria Involved



Detailed explanation

Detailed Explanation


Interesting history

Interesting History