what is vinegar and how it made?
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Vinegar is essentially a dilute solution of acetic acid in water.
Acetic acid is produced by oxidation of ethanol by acetic acid bacteria and in most countries commercial production involves a double fermentation where the ethanol is produced by fermentation of sugars by yeast.
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Usually the acetic acid is produced by the fermentation of ethanol or sugars by acetic acid bacteria. There are many types of vinegar, depending on source materials. Vinegar is now mainly used in the culinary arts: as a flavorful, acidic cooking ingredient, or in pickling.
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