Mother of vinegar

Mother of vinegar
Mother of vinegar in a cup

Mother of vinegar[1] - also called Mycoderma aceti (a New Latin expression, from the Greek μὑκης (fungus) plus δἐρμα (skin), and the Latin aceti (of the acid)[2] - is a substance composed of a form of cellulose and acetic acid bacteria that develops on fermenting alcoholic liquids, which turns alcohol into acetic acid with the help of oxygen from the air. It is added to wine, cider, or other alcoholic liquids to produce vinegar.

Mother of vinegar can also form in store-bought vinegar if there is some non-fermented sugar and/or alcohol contained in the vinegar. While not appetizing in appearance, mother of vinegar is completely harmless and the surrounding vinegar does not have to be discarded because of it. It can be filtered out using a coffee filter, used to start a bottle of vinegar, or simply left in and ignored.

See also

References

  1. ^ "Mother of vinegar - Definition and More from the Free Merriam-Webster Dictionary". Merriam-Webster. http://mw4.m-w.com/dictionary/mother%20of%20vinegar. Retrieved 10 January 2011. 
  2. ^ Fuchs, G. [Ed.] (2006) Allgemeine Mikrobiologie. 8. ed., Thieme press, Stuttgart
v · d · eVinegar
Acetobacter • Apple cider vinegar • Balsamic vinegar • Four Thieves Vinegar • Mother of vinegar • Rice vinegar • Seasoned rice vinegar • Sherry vinegar • Traditional Balsamic Vinegar • Vinaigrette

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  • Mother of vinegar — Vinegar Vin e*gar, n. [OE. vinegre, F. vinaigre; vin wine (L. vinum) + aigre sour. See {Wine}, and {Eager}, a.] 1. A sour liquid used as a condiment, or as a preservative, and obtained by the spontaneous (acetous) fermentation, or by the… …   The Collaborative International Dictionary of English

  • mother of vinegar — n. [see MOTHER2] a stringy, gummy, slimy substance formed by bacteria (genus Acetobacter) in vinegar or on the surface of fermenting liquids: used as a starter to make vinegar …   English World dictionary

  • mother of vinegar — Etymology: mother (IV) : mother IV 2 * * * mother2. [1595 1605] * * * mother of vinegar, = mother2. (Cf. ↑mother) …   Useful english dictionary

  • mother of vinegar — Date: 1601 a slimy membrane composed of yeast and bacterial cells that develops on the surface of alcoholic liquids undergoing acetous fermentation and is added to wine or cider to produce vinegar called also mother …   New Collegiate Dictionary

  • mother of vinegar — mother2. [1595 1605] * * * …   Universalium

  • mother of vinegar — noun → mother2 …  

  • Vinegar — is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria.[1]. Commercial vinegar is produced either by fast or slow fermentation processes. Slow… …   Wikipedia

  • Vinegar — Vin e*gar, n. [OE. vinegre, F. vinaigre; vin wine (L. vinum) + aigre sour. See {Wine}, and {Eager}, a.] 1. A sour liquid used as a condiment, or as a preservative, and obtained by the spontaneous (acetous) fermentation, or by the artificial… …   The Collaborative International Dictionary of English

  • Vinegar eel — Vinegar Vin e*gar, n. [OE. vinegre, F. vinaigre; vin wine (L. vinum) + aigre sour. See {Wine}, and {Eager}, a.] 1. A sour liquid used as a condiment, or as a preservative, and obtained by the spontaneous (acetous) fermentation, or by the… …   The Collaborative International Dictionary of English

  • Vinegar lamp — Vinegar Vin e*gar, n. [OE. vinegre, F. vinaigre; vin wine (L. vinum) + aigre sour. See {Wine}, and {Eager}, a.] 1. A sour liquid used as a condiment, or as a preservative, and obtained by the spontaneous (acetous) fermentation, or by the… …   The Collaborative International Dictionary of English

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