Vinegar mother in a cup.
The mother of vinegar [also called mycoderma aceti (neolatin expression, from the Greek expression my`khs (mushrooms), de`rma (skin) and Latin aceti (acid)] is a substance composed of a form of cellulose and acetic acid bacteria that develop in the fermentation of alcoholic liquids, which converts 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. p>
The mother of vinegar can also sometimes be found in commercial vinegar, if it contains a little unfermented sugar and / or alcohol. Although it is not appetizing in appearance, the mother of the vinegar is completely harmless and it is not necessary to discard the surrounding vinegar because of it. It can be filtered by a coffee filter, or simply leave it.
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