Currently I am doing an assignment on vinegars, however I do need some links on explaining how acetic acids form within the production.The types of vinegars I am focused on:Chinese Brown Vinegar
(AKA Black Vinegar, or Mature Vinegar) (Dark brown and non-transparent.)Chinese White Rice Vinegar
(Transparent and a light yellow-ish colour.)Western Brown Vinegar
)Western White Vinegar
If you could give me some links with relation to the formation of acetic acid for these vinegars, I'd highly appreciate it.
(Also the more in-depth and detailed, the better! e.g Including Chemical Equations etc.)