Mother of vinegar is a biofilm composed of a form of cellulose, yeast, and bacteria that sometimes develops on fermenting alcoholic liquids during the process that turns alcohol into acetic acid with the help of oxygen from the air and acetic acid bacteria (AAB). It is similar to the symbiotic culture of bacteria and yeast (SCOBY) mostly known from production of kombucha, but develops to a much lesser extent due to lesser availability of yeast, which is often no longer present in wine/cider at this stage, and a different population of bacteria. Mother of vinegar is often added to wine, cider, or other alcoholic liquids to produce vinegar at home, although only the bacteria is required,[1] but historically has also been used in large scale production.
^William Theodore Brannt (1889). A Practical Treatise on the Manufacture of Vinegar and Acetates, Cider, and Fruit-wines. H.C. Baird & Company. pp. 34–38. Retrieved 19 May 2016.
Motherofvinegar is a biofilm composed of a form of cellulose, yeast, and bacteria that sometimes develops on fermenting alcoholic liquids during the...
Vinegar (from the Old French vyn egre; sour wine) is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically...
is then inoculated with either a pure culture of acetic acid bacteria or a proportion of 'mothervinegar', resulting in a secondary acetic fermentation...
style of valve actuator for controlling flow in pipes MOV, an abbreviation ofmotherofvinegar, the colony of yeast and bacteria in a bottle ofvinegar Moranbah...
yeasts Tibicos Vinegar, the production of which requires a motherofvinegar Lambic Queensland University of Technology and the State Library of Queensland...
emulsion of egg yolk with oil and vinegar—as a mother sauce for cold sauces; this was not included in the English edition. The concept ofmother sauces...
culture is a symbiotic culture of bacteria and yeast (SCOBY), similar to motherofvinegar, containing one or more species each of bacteria and yeasts, which...
meaning Dutch sauce in French, is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with...
[sɯꜜɕi] ) is a Japanese dish of prepared vinegared rice (鮨飯, sushi-meshi), usually with some sugar and salt, plus a variety of ingredients (ねた, neta), such...
descriptions of redirect targets Velouté sauce – Classic French sauce Vinegar – Liquid consisting mainly of acetic acid and water Black vinegar – Dark-colored...
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Italian dressing is a vinaigrette-type salad dressing in that consists of water, vinegar or lemon juice, vegetable oil, chopped bell peppers, sugar or corn...
becomes a misty spray and the misty spray becomes motherofvinegar. Midges are born from motherofvinegar; yellow whirligigs are born from fetid wine; blindgnats...
the vinegar, he said, It is finished: and he bowed his head, and gave up the ghost. — John 19:30 This statement is traditionally called "The Word of Triumph"...
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known as Southeast Asia Food, Inc.). Datu Puti was first introduced as a vinegar product in 1975 by Hernan Reyes. Eventually, soy sauce and fish sauce under...
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white mustard (Sinapis alba). Grinding and mixing the seeds with water, vinegar or other liquids creates the yellow condiment known as mustard. Mustard...
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