Description

Composition: Vinegar is primarily water and acetic acid (ethanoic acid), typically containing 4% to 8% acetic acid by volume. It also contains trace compounds, such as flavorings, vitamins, mineral salts, and polyphenols, which vary depending on the source material.
Production: It is produced through a two-step fermentation process. First, yeast converts the sugar in a source material (like fruits, grains, or malt) into alcohol. Then, acetic acid bacteria (Acetobacter) oxidize the alcohol into acetic acid.
Etymology: The word “vinegar” comes from the Old French term “vin aigre,” which means “sour wine”.
Physical Properties: It is a colorless or colored liquid (depending on the type) with a pungent, sour odor and a low pH (around 2.4-5.0).