▪ Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings.
▪ Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid by acetic acid bacteria.
▪ It 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 use as a household cleaner.
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