Vinegar mother

Mother of vinegar in a cup. The mother of vinegar (also called mycoderma aceti) is a substance made up of a form called mycoderma aceti (Greek expression my`khs (fungi), de`rma (skin) and Latin acid) cellulose and the bacteria of acetic acid that are developed in the fermentation of alcoholic liquors, which converts alcohol into acetic acid with the help of oxygen from the air.It is added to wine, cider or other alcoholic liquor to produce vinegar. p>

The mother of vinegar can also sometimes be found in commercial vinegar, if it contains some unfermented sugar and / or alcohol. Although not appetizing in appearance, the mother of vinegar is completely harmless and it is not necessary to discard the surrounding vinegar because of it. It can be filtered through a coffee filter, or just leave it.

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