Vinegar
A variety of flavored vinegars on sale in France Vinegar is a liquid consisting of about 5–20% acetic acid (CH 3 COOH), water (H 2 O), and trace chemicals that may include flavorings. Acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. [1] Vinegar is now mainly used as a cooking ingredient, or in pickling. There are many types of vinegar, depending upon the source materials. As the most easily manufactured mild acid, it has historically had a wide variety of industrial, medical, and domestic uses. Some of these are still commonly practiced, such as its use as a household cleaner. Contents 1 Production 2 Chemistry 2.1 Polyphenols 3 Etymology 4 History 5 Varieties 5.1 Fruit 5.2 Balsamic 5.3 Cane 5.4 Grains 5.5 Spirits 5.6 Kombucha 6 Uses 6.1 Culinary 6.1.1 Beverages 6.1.2 Diet and metabolism 6.2 Folk medicine 6.3 Pests 6.4 Household 7 Miscellaneous 8 See also 9 References 10 External links Production Fast aerobic fermentation stainless...