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How Wine Vinegar is Made Food scientist Harold McGee aptly calls vinegar the natural sequel to an alcoholic fermentation. For centuries, humankind supplied the wine, and nature provided it with bacteria (Acetobacter aceti), which, with the help of oxygen, metabolizes wines ethyl alcohol and converts it into the acetic acid that gives vinegar its distinctive sharp scent and mouth-puckering flavor

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Peace of Mind: Returns Accepted Dispatched from: Delaware, United States Trackable Delivery Our packaging uses recycled cardboard which is, in turn, fully recyable Need your Cutout FAST