How do microbes help vinegar?

Answer 1

they help by helping

Answer 2

What is Vinegar? The dictionary defines vinegar as "sour wine" or "a sour liquid obtained by acetic fermentation of dilute alcoholic liquids and used as a condiment or preservative." How is Vinegar Made? Vinegar is made by two distinct biological processes, both the result of the action of harmless microorganisms (yeast and "Acetobacter") that turn sugars (carbohydrates) into acetic acid. Many of our favorite foods involve some type of bacteria in their production - from cheese and yogurt to wine, pickles and chocolate. The first process is called alcoholic fermentation and occurs when yeasts change natural sugars to alcohol under controlled conditions. In the second process, a group of bacteria (called "Acetobacter") converts the alcohol portion to acid. This is the acetic, or acid fermentation, that forms vinegar. Proper bacteria cultures are important; timing is important; and fermentation should be carefully controlled. Although acetic acid is the primary constituent of vinegar aside from water, acetic acid is not vinegar. Vinegar contains many vitamins and other compounds not found in acetic acid such as riboflavin, Vitamin B-1 and mineral salts from the starting material that impart vinegar with its distinct flavor. What is Vinegar Made from...any fruits or sugars...! Since the isoprobarculicar molecular obsidian resident residual is combubulant to the occifer obtuse refractionary substance is an occipital reluctance to the...........

You get the picture. Vinegar is the third stage of life in a sugar molecule. When sugar ferments or ages, it becomes alcohol. When alcohol ferments or ages it becomes vinegar. it is a condiment The common chemical name of vinegar is acetic acid. It is also known as ethanoic acid under the more formal IUPAC naming convention of organic molecules (though "acetic acid" is also accepted by IUPAC). It's molecular formula is: CH3COOH

.
yeast and bacteria

Answer 3

asid