Re: Of DOT3, alcohol antifreeze, vinegar and other alchemy

Posted by Thomas Wilcox On 2009/12/30 22:54:59

Acetic acid (vinegar) forms in beer and wine as a result of bacterial metabolism. Essentially, it is caused by the breakdown of ethanol to liberate energy during glycolysis. When alcohol concentrations are high, the reaction does not progress completely to the formation of acetyl-COA for every molecule of ethanol, but stops at the formation of acetylaldehyde, which then gets quickly oxidized to acetic acid.

No bacteria, no vinegar.

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