This is pretty much what red (or white) wine vinegar is — wine that has acidified ... buy in stores takes that red wine and adds specific bacteria that comes from fungus to eat at the alcohol.

Learn all about this fruit-forward vinegar ... similar to how beer or wine is made. The cider then undergoes a second round of fermentation, during which acetic acid bacteria convert the ethanol ...

[6] European countries have regional standards for vinegar produced or sold in the area. White distilled vinegars are generally 4% to 7% acetic acid whereas cider and wine vinegars are 5% to 6% ...

If you’re not familiar with ACV, this kitchen staple is a variety of vinegar, similar to that of white distilled, balsamic, rice, or red wine vinegar ... with yeast and bacteria to ferment ...

Acetic acid bacteria (AAB) play a crucial role in the production of vinegar and various organic acids through the fermentation of sugars and alcohols. These bacteria, primarily belonging to the ...