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A chemical compound that forms from bacteria and oxygen as they interact with alcohol produced from fermented products, such as beer and wine. When any bacteria that may be present in the air or present in the oxygen surrounding the alcohol begin to combine and interact, Acetic Acid can be formed. Acetic acid can also be described as the odor and sharp sour taste that is noticeable in vinegar. Vinegar is produced from diluted solutions of alcohol.
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