bacteria cling. This greatly increases the
effective surface area of the wine, and
regularly exposes all parts of the liquid to
both oxygen and bacteria. The result is a quick
fermentation that takes only a few days.
Finally, there is the “submerged culture”
method, in which free-swimming bacteria are
supplied oxygen in the form of air that is
bubbled through the tank. This industrial
method converts the liquid’s alcohol into
acetic acid in 24–48 hours.
The intact acetic acid molecule, and the acid
dissociated into its acetate and hydrogen ions.
Only the intact molecule is volatile and
detectable in the nose by its distinctive smell.
Adding vinegar to an alkaline ingredient —
egg whites or baking soda, for example —