äädikhappekääritamine

Aädikhappekääritamine, also known as acetic acid fermentation, is a biological process where sugars are converted into acetic acid by certain bacteria. This process is primarily carried out by acetic acid bacteria, which are aerobic, meaning they require oxygen to function. The most common genera involved are Acetobacter and Gluconobacter.

The fermentation typically begins with the conversion of ethanol (alcohol) into acetaldehyde, which is then further oxidized into acetic acid. The overall reaction can be simplified as: C2H5OH + O2 → CH3COOH + H2O. This means that ethanol, in the presence of oxygen and acetic acid bacteria, yields acetic acid and water.

Aädikhappekääritamine is the fundamental process behind the production of vinegar. Various raw materials containing fermentable sugars or starches, which can be converted to sugars and then fermented into ethanol, are used to produce different types of vinegar. Examples include wine for wine vinegar, cider for apple cider vinegar, and fermented grains for malt vinegar.

The process requires specific conditions to be efficient. Temperature control is important, as is maintaining an adequate supply of oxygen. Acetic acid bacteria are sensitive to high concentrations of acetic acid, which can inhibit their activity, so the concentration of acetic acid is usually kept below a certain threshold during the fermentation. The characteristic sour taste and pungent smell of vinegar are due to the presence of acetic acid.