bacteria - yeast. Vinum acre diners care

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After delving into the complex world of sugars and their transformations, we recall the natural origin of wine which, far from being born transparent and shiny, is the cloudy product of a natural fermentation of grape must with great symbolic and cultural baggage. In these working group sessions, we explore the "vinum acre or sour wine, known today as vinegar, to further discover a new type of fermentation. Here, ethanol ceases to be a fermentative product and becomes a substrate for new microbial communities: acetic acid bacteria, which transform it into acetic acid by means of oxidations. We will observe this process, air as a fundamental but invisible ingredient, and we will pay attention to the microorganisms involved, the necessary parameters and those curious products that make us frown: acids.