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According to The Alcohol Textbook:

A genus of Gram-negative, aerobic bacteria comprising ellipsoidal to rod-shaped cells as singles, pairs or chains. Otherwise known as acetic acid or vinegar bacteria, they are able to oxidize ethanol to acetic acid. They may be responsible for loss of yield in ethanol production if a fermented mash is agitated or aerated excessively.

Acetic acid is a carboxylic acid that through Fischer Esterification can create Esters that add to the flavor profile of a fermented beer, wort or wash.

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