In vinegar technology, “spirit vinegar” (also called distilled white vinegar) is produced by oxidizing which starting material as the ethanol source?

Introduction / Context:
Vinegar is an aqueous solution of acetic acid produced by the biological oxidation of ethanol. While cider vinegar and wine vinegar start from fermented fruit juices or wine, “spirit vinegar” specifically uses neutral ethanol as the substrate for acetic acid bacteria, producing a clear, colorless product of consistent quality.

Given Data / Assumptions:

• Product: spirit vinegar (distilled white vinegar).
• Organisms: Acetic acid bacteria (Acetobacter/Gluconobacter).
• Process: aerobic oxidation of ethanol to acetic acid in acetators.

Concept / Approach:
The defining feature of spirit vinegar is its ethanol origin. Distilled or rectified spirit is diluted and fed to acetators for controlled oxidation. This differs from varietal vinegars, which derive ethanol via fermentation of fruit or grain mashes prior to acetification, often retaining flavor compounds from the original substrate.

Step-by-Step Solution:

Verification / Alternative check:
Process descriptions for generator and submerged fermentation acetators denote ethanol feed for spirit vinegar production.

Why Other Options Are Wrong:

• Fruit juices/malted grain/ale: those produce cider/beer/malt-based vinegars, not spirit vinegar.
• Wine with glycerol: not the definition of spirit vinegar and glycerol is not a substrate for acetic acid formation.

Common Pitfalls:
Confusing “spirit vinegar” with any vinegar; assuming all vinegars start from fruit or grain ferments.

Final Answer:
Ethanol (neutral spirit/rectified spirit)