[Andarkvolt]

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 (http://shop.coles.com.au/online/national/coles-smart-buy-vinegar-white)
Western White Vinegar (http://shop.coles.com.au/online/national/coles-smart-buy-vinegar-brown)
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.)