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Acetic acid is produced by acetic acid bacteria through the oxidation of carbon sources into ethanol, followed by the oxidation of ethanol into acetaldehyde, and finally through the oxidation of acetaldehyde into acetic acid. When ethanol is depleted, acetic acid bacteria can also convert glycerol into cellulose, acetic acid, and carbon dioxide. Acetic acid bacteria have also been linked to elevated levels of acetoin, a pleasant buttery flavor, as well as ethyl acetate <refname="Bossaert_2019">[https://www.researchgate.net/publication/341353855_The_power_of_sour_-_A_review_Old_traditions_new_opportunities Bossaert, Sofie, et al. “The Power of Sour - A Review: Old Traditions, New Opportunities.” BrewingScience, vol. 72, no. 3-4, 2019, pp. 78–88.]</ref>.  (PDF) The power of sour - A review: Old traditions, new opportunities. Available from: https://www.researchgate.net/publication/341353855_The_power_of_sour_-_A_review_Old_traditions_new_opportunities/figures [accessed Apr 24 2021].