In the commercial manufacture of vinegar several different weak alcoholic solutions are used.  The most common of these are fermented malt, weak wine, cider, and sometimes a weak solution of spirit to which is added sugar and malt.  If these solutions are allowed to stand for a time in contact with air, they slowly turn sour by the gradual conversion of the alcohol into acetic acid.  At the close of the process practically all of the alcohol has disappeared.  Ordinarily, however, not all of it has been converted into acetic acid, for the oxidation does not all stop at this step.  As the oxidation goes on, some of the acid is oxidized into carbonic dioxide, which is, of course, dissipated at once into the air, and if the process is allowed to continue unchecked for a long enough period much of the acetic acid will be lost in this way.

The oxidation of the alcohol in all commercial production of vinegar is brought about by the growth of bacteria in the liquid.  When the vinegar production is going on properly, there is formed on the top of the liquid a dense felted mass known as the “mother of vinegar.”  This mass proves to be made of bacteria which have the power of absorbing oxygen from the air, or, at all events, of causing the alcohol to unite with oxygen.  It was at first thought that a single species of bacterium was thus the cause of the oxidation of alcohol, and this was named Mycoderma aceti.  But further study has shown that several have the power, and that even in the commercial manufacture of vinegar several species play a part (Fig. 18), although the different species are not yet very thoroughly studied.  Each appears to act best under different conditions.  Some of them act slowly, and others rapidly, the slow-growing species appearing to produce the larger amount of acid in the end.  After the amount of acetic acid reaches a certain percentage, the bacteria are unable to produce more, even though there be alcohol still left unoxidized.  A percentage as high as fourteen per cent, commonly destroys all their power of growth.  The production of the acid is wholly dependent upon the growth of the bacteria, and the secret of the successful vinegar manufacture is the skilful manipulation of these bacteria so as to keep them in the purest condition and to give them the best opportunity for growth.

One method of vinegar manufacture which is quite rapid is carried on in a slightly different manner.  A tall cylindrical chamber is filled with wood shavings, and a weak solution of alcohol is allowed to trickle slowly through it.  The liquid after passing over the shavings comes out after a number of hours well charged with acetic acid.  This process at first sight appears to be a purely chemical one, and reminds us of the oxidation which occurs when alcohol is allowed to pass over a platinum sponge.  It has been claimed, indeed, that this is a chemical oxidation in which bacteria play no part.  But this appears to be an error.  It is always found necessary in this