Before 2025 was named the year of the health drink, before matcha lattes became a status symbol and before anyone was talking about their gut microbiome in polite company, there was kombucha. A ...

All wines have some volatile acidity, which can add to a wine’s complexity at low levels. At what point does it become a ...

If you add oxygen and acetic acid bacteria to that alcohol, the process then becomes acetic fermentation, resulting in carbon dioxide and acetic acid — which is better known as vinegar.

The transformation of alcohol into acetic acid by contact with a substance ... according to this method of fermentation, depends upon the skill and experience of the brewer. It may be easily ...

“Sour beer is the beer enthusiast’s alternative to champagne," said co-author Bjørge Westereng of the Norwegian University of Life Science. "By using sugars derived from peas that yeast cannot ...

The new series about Belle Gibson is a global hit. But it’s not the only reason to Google “Apple Cider Vinegar”.

The global acetyls market is projected to grow at a 4.3% CAGR from 2025 to 2035, reaching USD 43,948.1 million. Growth is ...

Acetic acid bacteria (AAB) play a crucial role in the production of vinegar and various organic acids through the fermentation of sugars and alcohols. These bacteria, primarily belonging to the ...

The process typically includes two main stages: alcoholic fermentation, where sugars are converted into alcohol by yeast, and acetic acid fermentation, where bacteria convert alcohol into acetic ...

During a fermentation process, the sugar and starches in the alcohol are converted into acetic acid, which is responsible for vinegar’s sour taste. Distilled white vinegar is typically about 5% ...