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:
“The dream of reason produces monsters. Imagination deserted by reason creates impossible, useless thoughts. United with reason, imagination is the mother of all art and the source of all its beauty.”
—Francisco José De Goya Y Lucientes (1746–1828)
“Juggling produces both practical and psychological benefits.... A woman’s involvement in one role can enhance her functioning in another. Being a wife can make it easier to work outside the home. Being a mother can facilitate the activities and foster the skills of the efficient wife or of the effective worker. And employment outside the home can contribute in substantial, practical ways to how one works within the home, as a spouse and as a parent.”
—Faye J. Crosby (20th century)
“He packs wool sheared in April, honey
in combs, linen, leather
tanned from deerhide,
and vinegar in a barrel
hooped by hand at the forge’s fire.”
—Donald Hall (b. 1928)