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The Production of Vinegar from Honey

Gerard Bancks

Book Overview: 

For table use, for sauces and salads, where delicacy of flavor is appreciated, and for medicinal purposes where pureness and wholesomeness are essential, I venture to say that no vinegar can be compared with that produced from Honey.

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Book Excerpt: 
. . . decomposition, by means of which the alcohol is converted into a more highly oxidized body, acetic acid, with water as a by-product.[1]

[Pg 4]

These conditions require that the liquid shall contain alcohol, nitrogenous matter, and alkaline salts in certain proportions, and that it shall be in contact with the air, at a suitable temperature, for a sufficient length of time.

The researches of Pasteur showed the process of oxidation to be due to a microscopical fungus (mycoderma aceti), possessing the power of condensing oxygen and conveying it to the fermentable substance. This organism, which is a true bacterium, as the fermentation proceeds, forms a leathery membrane (slightly differing according to the substance fermenting) on the surface of the liquor, which constitutes the so-called mother of vinegar, or vinegar plant.

The oxidation of alcohol into acetic acid can also be performed independently of the organic agent. Finely div. . . Read More