Mother of vinegar - also called Mycoderma aceti (a New Latin expression, from the Greek μὑκης (fungus) plus δἐρμα (skin), and the Latin aceti (of the acid) - is a substance composed of a form of cellulose and acetic acid bacteria that develops on fermenting alcoholic liquids, which turns 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.
Mother of vinegar can also form in store-bought vinegar if there is some non-fermented sugar and/or alcohol contained in the vinegar. This is more common in unpasteurized vinegar. While not appetizing in appearance, mother of vinegar is completely harmless and the surrounding vinegar does not have to be discarded because of it. It can be filtered out using a coffee filter, used to start a bottle of vinegar, or simply left in and ignored.
Famous quotes containing the words mother of, mother and/or vinegar:
“Here at our sea-washed, sunset gates shall stand
A mighty woman with a torch, whose flame
Is the imprisoned lightning, and her name
Mother of exiles.”
—Emma Lazarus (1849–1887)
“It takes a heap o’ children to make a home that’s true,
And home can be a palace grand, or just a plain, old shoe;
But if it has a mother dear, and a good old dad or two,
Why, that’s the sort of good old home for good old me and you.”
—Louis Untermeyer (1885–1977)
“Sir Andrew Aguecheek. Here’s the challenge, read it. I warrant there’s vinegar and pepper in’t.
Fabian. Is’t so saucy?”
—William Shakespeare (1564–1616)