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This is followed by acetic acid fermentation in which acetic acid bacteria oxidise ethanol into acetic acid, imparting the characteristic sourness and complex flavour profile.

The bus driver insisted he had not consumed alcohol and even volunteered for a blood test to prove his innocence.

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This was followed by acetic acid fermentation through the inoculation of Acetobacter species, which oxidized the ethanol to acetic acid over 10–14 days at 30–35°C. To enhance flavor and inhibit ...