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| The history of vinegar – the secret of its aroma |
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Even the ancient Egyptians, Greeks and Romans were aware of the aromatising and preserving qualities of vinegar. The fact that wine which is left open for a longer period eventually becomes vinegar was probably discovered by accident. Why wine turns into vinegar was first explained in 1868 by the chemist Louis Pasteur. In his work "Etudes sur le vinaigre" ("Studies on vinegar"), he writes that vinegar fermentation is a biological process conducted by certain bacteria known as acetobacters or acetic acid bacteria.
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