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Mother Of Vinegar
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. It is similar to the SCOBY mostly known from production of komboucha, 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, but historically has also been used in large scale production. Mother of vinegar is also known as ''Mycoderma aceti'', a New Latin expression, from the Greek μύκης ("fungus") plus δέρμα ("skin"), and the Latin ''aceti'' ("of the acid"). Mother of vinegar can also form in store-bought vinegar if there is some residual sugar, leftover yeas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mother Of Vinegar
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. It is similar to the SCOBY mostly known from production of komboucha, 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, but historically has also been used in large scale production. Mother of vinegar is also known as ''Mycoderma aceti'', a New Latin expression, from the Greek μύκης ("fungus") plus δέρμα ("skin"), and the Latin ''aceti'' ("of the acid"). Mother of vinegar can also form in store-bought vinegar if there is some residual sugar, leftover yeas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine
Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment (terroir), and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. Wines not made from grapes involve fermentation of other crops including rice wine and other fruit wines such as plum, cherry, pomegranate, currant and elderberry. Wine has been produced for thousands of years. The earliest evidence of wine is from the Caucasus reg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turbatrix Aceti
''Turbatrix aceti'' (vinegar eels, vinegar nematode, ''Anguillula aceti'') are free-living nematodes that feed on a microbial culture called mother of vinegar (used to create vinegar) and may be found in unfiltered vinegar. They were discovered by Pierre Borel in 1656. Their environment makes them exceptionally tolerant of variation in acidity and alkalinity and they may be able to tolerate a wider range than any other species, being able to survive from pH 1.6 to 11. Vinegar eels are often given to fry (baby fish) as a live food, like microworms. Although they are harmless and non-parasitic, leaving eels in vinegar is considered objectionable in the United States and is not permitted in vinegar destined for American consumers. Manufacturers normally filter and pasteurize Pasteurization or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than , t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fulvic Acid
Humic substances (HS) are organic compounds that are important components of humus, the major organic fraction of soil, peat, and coal (and also a constituent of many upland streams, dystrophic lakes, and ocean water). For a long era in the 19th and 20th centuries, humic substances were often viewed through a lens of acid–base theory that described humic acids (HA), as organic acids, and their conjugate bases, humates, as important components of organic matter. Through this viewpoint humic acids were defined as organic substances extracted from soil that coagulate (form small solid pieces) when a strong-base extract is acidified, whereas fulvic acids (FA) are organic acids that remain soluble (stay dissolved) when a strong-base extract is acidified. The remaining alkali-insoluble part of humus would be termed humin. Humic matter in isolation is the result of a chemical extraction from the soil organic matter or the dissolved organic matter and represent the humic molecules dis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acetobacter
''Acetobacter'' is a genus of acetic acid bacteria. Acetic acid bacteria are characterized by the ability to convert ethanol to acetic acid in the presence of oxygen. Of these, the genus ''Acetobacter'' is distinguished by the ability to oxidize lactate and acetate into carbon dioxide and water. Bacteria of the genus ''Acetobacter'' have been isolated from industrial vinegar fermentation processes and are frequently used as fermentation starter cultures. History of research The acetic fermentation was demonstrated by Louis Pasteur, who discovered the first acetobacter - '' Acetobacter aceti'' - in 1864. In 1998, two strains of ''Acetobacter'' isolated from red wine and cider vinegar were named '' Acetobacter oboediens'' and ''Acetobacter pomorum''. In 2000, ''Acetobacter oboediens'' and '' Acetobacter intermedius'' were transferred to ''Gluconacetobacter'' on the basis of 16S rRNA sequencing. In 2002, '' Acetobacter cerevisiae'' and '' Acetobacter malorum'' were identified b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasteurization
Pasteurization or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life. The process is intended to destroy or deactivate microorganisms and enzymes that contribute to food spoilage or risk of disease, including vegetative bacteria, but most bacterial spores survive the process. The process is named after the French microbiologist Louis Pasteur whose research in the 1860s demonstrated that thermal processing would deactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety. By the year 1999, most liquid products were heat treated in a continuous system where heat can be applied using a plate heat exchanger or the direct ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New Latin
New Latin (also called Neo-Latin or Modern Latin) is the revival of Literary Latin used in original, scholarly, and scientific works since about 1500. Modern scholarly and technical nomenclature, such as in zoological and botanical taxonomy and international scientific vocabulary, draws extensively from New Latin vocabulary, often in the form of classical or neoclassical compounds. New Latin includes extensive new word formation. As a language for full expression in prose or poetry, however, it is often distinguished from its successor, Contemporary Latin. Extent Classicists use the term "Neo-Latin" to describe the Latin that developed in Renaissance Italy as a result of renewed interest in classical civilization in the 14th and 15th centuries. Neo-Latin also describes the use of the Latin language for any purpose, scientific or literary, during and after the Renaissance. The beginning of the period cannot be precisely identified; however, the spread of secular educatio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinegar
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid by acetic acid bacteria. Many types of vinegar are available, depending on source materials. It is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar. As the most easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including use as a household cleaner. Etymology The word "vinegar" arrived in Middle English from Old French (''vyn egre''; sour wine), which in turn derives from Latin: ''vinum'' (wine) + ''acer'' (sour). Chemistry The conversion of ethanol (CH3CH2OH) and oxygen (O2) to acetic acid (CH3COOH) takes place by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cider
Cider ( ) is an alcoholic beverage made from the fermented juice of apples. Cider is widely available in the United Kingdom (particularly in the West Country) and the Republic of Ireland. The UK has the world's highest per capita consumption, as well as the largest cider-producing companies. Ciders from the South West of England are generally higher in alcoholic content. Cider is also popular in many Commonwealth countries, such as India, Canada, Australia, and New Zealand. As well as the UK and its former colonies, cider is popular in Portugal (mainly in Minho and Madeira), France (particularly Normandy and Brittany), Friuli, and northern Spain (specifically Asturias). Central Europe also has its own types of cider with Rhineland-Palatinate and Hesse producing a particularly tart version known as Apfelwein. In the U.S., varieties of fermented cider are often called ''hard cider'' to distinguish alcoholic cider from non-alcoholic apple cider or "sweet cider", also made f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Komboucha
Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the culture; Latin name ''Medusomyces gisevii'') is a fermented, lightly effervescent, sweetened black tea drink commonly consumed for its purported health benefits. Sometimes the beverage is called kombucha tea to distinguish it from the culture of bacteria and yeast. Juice, spices, fruit or other flavorings are often added. Kombucha is thought to have originated in China, where the drink is traditional. By the early 20th century it had spread to Russia, then other parts of Eastern Europe and Germany. Kombucha is now homebrewed globally, and also bottled and sold commercially. The global kombucha market was worth approximately billion . Kombucha is produced by symbiotic fermentation of sugared tea using a '' symbiotic culture of bacteria and yeast'' (SCOBY) commonly called a "mother" or "mushroom". The microbial populations in a SCOBY vary. The yeast component generally includes ''Saccharo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biofilm
A biofilm comprises any syntrophic consortium of microorganisms in which cells stick to each other and often also to a surface. These adherent cells become embedded within a slimy extracellular matrix that is composed of extracellular polymeric substances (EPSs). The cells within the biofilm produce the EPS components, which are typically a polymeric conglomeration of extracellular polysaccharides, proteins, lipids and DNA. Because they have three-dimensional structure and represent a community lifestyle for microorganisms, they have been metaphorically described as "cities for microbes". Biofilms may form on living or non-living surfaces and can be prevalent in natural, industrial, and hospital settings. They may constitute a microbiome or be a portion of it. The microbial cells growing in a biofilm are physiologically distinct from planktonic cells of the same organism, which, by contrast, are single cells that may float or swim in a liquid medium. Biofilms c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
SCOBY
Symbiotic culture of bacteria and yeast (SCOBY) is a culinary symbiotic fermentation culture ( starter) consisting of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast which arises in the preparation of sour foods and beverages such as kombucha. Beer and wine also undergo fermentation with yeast, but the lactic acid bacteria and acetic acid bacteria components unique to SCOBY are usually viewed as a source of spoilage rather than a desired addition. Both LAB and AAB enter on the surface of barley and malt in beer fermentation and grapes in wine fermentation; LAB lower the pH of the beer while AAB take the ethanol produced from the yeast and oxidize it further into vinegar, resulting in a sour taste and smell. AAB are also responsible for the formation of the cellulose SCOBY. In its most common form, SCOBY is a gelatinous, cellulose-based biofilm or microbial mat found floating at the container's air-liquid interface. This bacterial cellulose mat is sometimes calle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
