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Vinegar
Liquid consisting mainly of acetic acid and water / From Wikipedia, the free encyclopedia
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Vinegar (from the 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.
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As the most easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including functioning as a household cleaner.[3]