Just sitting here thinking, and it occurred to me that if the strain of
yeast used for fermentation influences the taste of the wine that is produced,
then are there analogous special strains of Acetobacter that have been
selected for to produce 'fine vinegars'? Are there the vinegar equivalent
of oenophiles lurking out there somewhere? Suggestions where I might find
some literature on this topic would be appreciated. Thanks in advance.
Tom McCloud
