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Vinegar

A variety of flavored vinegars, for culinary use, on sale in France

Vinegar (from Old French vyn egre 'sour wine') is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume.[1] Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast and ethanol to acetic acid using acetic acid bacteria.[2] Many types of vinegar are made, depending on source materials. The product is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar.

As the most easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including functioning as a household cleaner.[3]

  1. ^ "Acetic acid: general information". GOV.UK. Government Digital Service. Retrieved 19 March 2024.
  2. ^ Nakayama, Takeyoshi (September 1959). "Studies on acetic acid-bacteria I. Biochemical studies on ethanol oxidation". The Journal of Biochemistry. 46 (9): 1217–1225. doi:10.1093/oxfordjournals.jbchem.a127022.
  3. ^ Cite error: The named reference harvard was invoked but never defined (see the help page).

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