Vinegar

Vinegar is an odorous aqueous solution of diluted acetic acid, typically containing between 4 and 18 percent acetic acid by volume, along with trace compounds that may include flavorings or other naturally occurring organic compounds. It is usually produced through a double fermentation, first converting simple sugars to ethanol using yeast and then converting the ethanol to acetic acid using acetic acid bacteria, with many distinct types made depending on the source material used. Today vinegar is used mainly as a flavorful, acidic cooking ingredient, salad dressing or pickling agent, with particular types such as balsamic and malt vinegar used as condiments or garnishes, and as an easily manufactured mild acid it also serves a variety of industrial and domestic uses, including as a household cleaner.