How vinegar and acietic acid is produced.explain whole process in clear and lucid languages

Acetic acid bacteria(AAB) derive their energy from the oxidation ofethanoltoacetic acidduringfermentation.

Vinegaris produced when acetic acid bacteria act on alcoholic beverages such as wine.

For most of human history, acetic acid bacteria of the genusAcetobacterhave made acetic acid, in the form of vinegar. Given sufficient oxygen, these bacteria can produce vinegar from a variety of alcoholic foodstuffs. Commonly used feeds includeapple cider,wine, and fermentedgrain,malt,rice, orpotatomashes. The overall chemical reaction facilitated by these bacteria is:
C₂H₅OH + O₂ –------> CH₃COOH + H₂O

A dilute alcohol solution inoculated withAcetobacterand kept in a warm, airy place will become vinegar over the course of a few months. Industrial vinegar-making methods accelerate this process by improving the supply ofoxygento the bacteria.