Vinegar

Vinegar (from Old French vyn egre 'sour wine') is an odorous aqueous solution of diluted acetic acid and trace compounds that may include flavorings or naturally occurring organic compounds. Vinegar typically contains from 4% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation – converting simple sugars to ethanol using yeast, and then converting ethanol to acetic acid using acetic acid bacteria. 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, salad dressing, or pickling agent. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar. As an easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including functioning as a household cleaner.