Editing Vinegar

{{short description|Liquid consisting mainly of acetic acid and water}}

[[File:Eguilles 20110828 14.jpg|thumb|upright=1.3|A variety of flavored vinegars, for culinary use, on sale in [[France]]]]

'''Vinegar''' ({{ety|fro|vyn egre|sour [[wine]]}}) is an [[aqueous solution]] of diluted [[acetic acid]] and trace compounds that may include [[flavorings]]. Vinegar typically contains from 5% to 18% acetic acid by volume.<ref>{{cite web |title=Acetic acid: general information |url=https://www.gov.uk/government/publications/acetic-acid-properties-uses-and-incident-management/acetic-acid-general-information |website=GOV.UK |publisher=[[Government Digital Service]] |access-date=19 March 2024 |language=en}}</ref> Usually, the acetic acid is produced by a double [[Fermentation in food processing|fermentation]], converting simple [[sugars]] to [[ethanol]] using yeast and ethanol to acetic acid using [[acetic acid bacteria]].<ref>{{cite journal |last1=Nakayama |first1=Takeyoshi |title=Studies on acetic acid-bacteria I. Biochemical studies on ethanol oxidation |journal=[[The Journal of Biochemistry]] |volume=46 |issue=9 |date=September 1959 |pages=1217–1225 |doi=10.1093/oxfordjournals.jbchem.a127022 }}</ref> 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 [[condiment]]s or [[Garnish (cooking)|garnishes]], including [[balsamic vinegar]] and [[#Grains|malt vinegar]].

As the most easily manufactured mild [[acid]], it has a wide variety of industrial and domestic uses, including functioning as a [[Cleaning agent|household cleaner]].<ref name=harvard/>

==Etymology==
[[File:Wiener Essigbrauerei 40.JPG|thumb|Fast [[aerobic fermentation]] stainless steel vessels]]
The word "vinegar" arrived in [[Middle English]] from [[Old French]] (''vyn egre''; sour wine), which in turn derives from [[Latin]]: {{lang|la|vīnum}} (wine) + {{lang|la|ācre}} ([[neuter gender]] of {{lang|la|ācer}}, sour).<ref name=harvard/><ref>{{cite web|url=https://en.oxforddictionaries.com/definition/vinegar|archive-url=https://web.archive.org/web/20180320170957/https://en.oxforddictionaries.com/definition/vinegar|url-status=dead|archive-date=20 March 2018|title=Definition of vinegar in English by Oxford Dictionaries|website=Oxford Dictionaries}}</ref> Vinegar was formerly also called {{linktext|eisel}}.

The word "acetic" derives from Latin {{lang|la|acētum}} (vinegar, or more properly ''vinum acetum'': "wine turned sour").<ref>{{Cite web|url=https://www.etymonline.com/word/acetic|title=acetic &#124; Etymology, origin and meaning of acetic by etymonline|website=www.etymonline.com}}</ref>

== History ==
While vinegar making may be as old as [[brewing]], the first documented evidence of vinegar making and use was by the ancient [[Babylonia]]ns around 3000 BCE.<ref name="bourg">{{Cite journal |last1=Bourgeois |first1=Jacques |last2=Barja |first2=François |date=December 2009 |title=The history of vinegar and its acetification systems |url=https://www.unige.ch/sphn/Publications/ArchivesSciences/AdS%202004-2015/AdS%202009%20Vol%2062%20Fasc%202/147-160_05_Bourgeois_62_2.pdf |url-status=live |journal=Archives des Sciences |volume=62 |issue=2 |pages=147–160 |archive-url=https://web.archive.org/web/20190128141836/https://www.unige.ch/sphn/Publications/ArchivesSciences/AdS%202004-2015/AdS%202009%20Vol%2062%20Fasc%202/147-160_05_Bourgeois_62_2.pdf |archive-date=28 January 2019 |access-date=28 January 2019}}</ref> They primarily made vinegar from [[fermentation]] of fruits, dates, figs, and beer and used it for both culinary and medicinal purposes. Traces of it also have been found in [[Egypt]]ian [[urn]]s. In East Asia, the Chinese began professionalizing vinegar production in the [[Zhou dynasty]].<ref name="Smith-2019">{{Cite book |last=Smith |first=Reginald |title=Vinegar, the Eternal Condiment |publisher=Spikehorn Press |year=2019 |isbn=978-1-943015-03-0 |location=Southport, NC |pages=29–31}}</ref> The book ''[[Rites of Zhou|Zhou Li]]'' mentions that many noble or royal households had a "vinegar maker" as a specialized occupation. Most vinegar-making then was concentrated in what is now [[Shanxi|Shanxi province]] near the city of [[Taiyuan]], which remains a famous vinegar-making region today. Many Chinese kinds of vinegar and their uses for culinary and medicinal purposes were written down in the agricultural manual ''[[Qimin Yaoshu]]'' (齊民要術).<ref name="Smith-2019" />

The Greeks and Romans frequently used vinegar made from wine. The Spartans had vinegar as a part of their traditional [[blood soup]] [[Black soup|''melas zomos'']]; in addition to flavoring the broth, the acidity of the vinegar prevented the blood from coagulating (a purpose for which vinegar is still used in modern blood soups around the world). The Roman [[Columella]] described the ingredients and process for making several types of vinegar in his work ''Res Rustica''.<ref name="Smith-2019" />

In the late Middle Ages, vinegar making was slowly being professionalized in Europe, with the French city of [[Orléans]] becoming particularly famous for the quality of its vinegar through a formalized fermentation and aging process, which became known as the Orléans process.<ref name="bourg" /><ref name="Smith-2019" /> During this time, [[malt]] vinegar also began to develop in England, where it was first known as ''alegar''.<ref>{{Cite journal |last=Smith |first=Reginald |date=2019 |title=From Alegar to Sarson's: A History of Malt Vinegar |journal=Petits Propos Culinaires |volume=113 |pages=95–119|doi=10.1558/ppc.27928 }}</ref> Balsamic vinegar also began its evolution in the [[Duchy of Modena and Reggio|Duchy of Modena]] in Italy, though it would not become widely known until the [[Napoleonic Wars]] after being sold abroad by French troops.<ref>{{cite book |doi=10.1007/978-3-319-13758-2 |title=Balsamic Vinegars |date=2015 |last1=Giudici |first1=Paolo |last2=Lemmetti |first2=Federico |last3=Mazza |first3=Stefano |isbn=978-3-319-13757-5 |s2cid=193305710 }}{{pn|date=February 2024}}</ref>

In the 19th century, vinegar production underwent many dramatic changes, such as rapid industrialization and scientific analysis. Karl Sebastian Schüzenbach invented the first large-scale industrial process for vinegar production in the [[Baden|Kingdom of Baden]] in 1823.<ref name="Smith-2019" /> Known as the packed generator, it circulated alcohol over [[beech]]wood shavings to reduce fermentation times from several months down to 1–2 weeks. This process also facilitated the rise of vinegar made from pure alcohol called spirit vinegar or distilled white vinegar. Japan also began industrializing vinegar production during the last days of the [[Tokugawa shogunate]], when Matazaemon Nakano, a man from a traditional [[sake]] brewing family, discovered that sake [[Lees (fermentation)|lees]] could be used to make rice vinegar. This helped provide ample vinegar for the burgeoning popularity of [[sushi]] in Japan. The company he founded, now known as [[Mizkan]], is headquartered in [[Handa, Aichi|Handa]] (near Nagoya) and is the largest vinegar producer in the world.<ref name="Smith-2019" />

Meanwhile, vinegar fermentation became understood as a natural and biological process. [[Louis Pasteur]] made the decisive discovery that a special type of bacteria, later known as [[acetic acid bacteria]], was the agent of fermentation for vinegar production.<ref>{{cite journal |last1=Berche |first1=P. |date=October 2012 |title=Louis Pasteur, from crystals of life to vaccination |journal=Clinical Microbiology and Infection |volume=18 |pages=1–6 |doi=10.1111/j.1469-0691.2012.03945.x |pmid=22882766 |doi-access=free}}</ref>

In the 20th century, vinegar production was again revolutionized by the invention of the [[solid-state fermentation|submerged fermentation process]] that cut production times down to 1–2 days.<ref>{{Cite journal |last1=Yun |first1=Jeong Hyun |last2=Kim |first2=Jae Ho |last3=Lee |first3=Jang-Eun |date=2019-04-03 |title=Surface Film Formation in Static-Fermented Rice Vinegar: A Case Study |url= |journal=Mycobiology |volume=47 |issue=2 |pages=250–255 |doi=10.1080/12298093.2019.1575585 |issn=1229-8093 |pmc=6691759 |pmid=31448145}}</ref> This allowed the mass production of cheap vinegar around the world.

== Chemistry ==
The conversion of [[ethanol]] ({{chem2|CH3CH2OH}}) and [[oxygen]] ({{chem2|O2}}) to [[acetic acid]] ({{chem2|CH3COOH}}) takes place by the following reaction:<ref>{{cite book |last1=Saladin |first1=Kenneth S. |last2=Sullivan |first2=Stephen J. |last3=Gan |first3=Christina A. |title=Anatomy and Physiology: The Unity of Form and Function |date=2015 |publisher=McGraw-Hill Education |isbn=978-981-4646-43-7 |page=55 }}</ref>

:{{chem2 | CH3CH2OH + O2 -> CH3COOH + H2O }}

===Polyphenols===
Vinegar contains numerous [[flavonoid]]s, [[phenolic acid]]s, and [[aldehyde]]s,<ref>{{cite journal |last1=Cerezo |first1=Ana B. |last2=Tesfaye |first2=Wendu |last3=Torija |first3=M. Jesús |last4=Mateo |first4=Estíbaliz |last5=García-Parrilla |first5=M. Carmen |last6=Troncoso |first6=Ana M. |title=The phenolic composition of red wine vinegar produced in barrels made from different woods |journal=Food Chemistry |date=August 2008 |volume=109 |issue=3 |pages=606–615 |doi=10.1016/j.foodchem.2008.01.013 }}</ref> which vary in content depending on the source material used to make the vinegar, such as [[orange peel]] or various [[fruit juice concentrate]]s.<ref>{{cite journal |last1=Cejudo-Bastante |first1=Cristina |last2=Castro-Mejías |first2=Remedios |last3=Natera-Marín |first3=Ramón |last4=García-Barroso |first4=Carmelo |last5=Durán-Guerrero |first5=Enrique |title=Chemical and sensory characteristics of orange based vinegar |journal=Journal of Food Science and Technology |date=August 2016 |volume=53 |issue=8 |pages=3147–3156 |doi=10.1007/s13197-016-2288-7 |pmc=5055879 |pmid=27784909 }}</ref><ref>{{cite journal |last1=Coelho |first1=Eduardo |last2=Genisheva |first2=Zlatina |last3=Oliveira |first3=José Maria |last4=Teixeira |first4=José António |last5=Domingues |first5=Lucília |title=Vinegar production from fruit concentrates: effect on volatile composition and antioxidant activity |journal=Journal of Food Science and Technology |date=November 2017 |volume=54 |issue=12 |pages=4112–4122 |doi=10.1007/s13197-017-2783-5 |pmc=5643795 |pmid=29085154 }}</ref>

== Production ==
{{main|Acetic acid#Production}}
Commercial vinegar is produced either by a fast or a slow fermentation process. In general, slow methods are used in traditional vinegars, where fermentation proceeds over the course of a few months to a year. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria and their cellulose [[biofilm]], known as [[mother of vinegar]].

Fast methods add the aforementioned mother of vinegar as a [[bacterial culture]] to the source liquid before adding air to oxygenate and promote the fastest fermentation. In fast production processes, vinegar may be produced in 1–3 days.

== Varieties ==
The source materials for making vinegar are varied – different fruits, grains, [[alcoholic beverage]]s, and other fermentable materials are used.<ref name=harvard/>

===Fruit===
[[File:Raisinvinegar.jpg|thumb|left|upright|[[Raisin]] vinegar]]

Fruit vinegars are made from [[fruit wine]]s, usually without any additional flavoring. Common flavors of fruit vinegar include [[apple]], [[blackcurrant]], [[raspberry]], [[quince]], and [[tomato]]. Typically, the flavors of the original fruits remain in the final product. Most fruit vinegars are produced in Europe, where a market exists for high-priced vinegars made solely from specific fruits (as opposed to nonfruit vinegars that are infused with fruits or fruit flavors).<ref>{{cite web
|url=http://www.vinegarbook.net/Fruit_vinegar.shtml
|title=What is Fruit Vinegar?
|work=vinegarbook.net
|access-date=10 June 2010
|archive-date=26 June 2010
|archive-url=https://web.archive.org/web/20100626192157/http://www.vinegarbook.net/Fruit_vinegar.shtml
|url-status=live
}}</ref> Several varieties are produced in Asia. [[Persimmon vinegar]], called ''gam sikcho'', is common in [[South Korea]]. [[Jujube]] vinegar, called ''zaocu'' or ''hongzaocu'', and [[Goji|wolfberry]] vinegar are produced in China.[[File:Persimmonvinegar.jpg|thumb|upright|[[Persimmon]] vinegar produced in [[South Korea]]]] [[Apple cider vinegar]] is made from [[cider]] or apple [[must]], and has a brownish-gold color. It is sometimes sold [[Filtration|unfiltered]] and [[Pasteurization|unpasteurized]] with the [[mother of vinegar]] present. It can be diluted with fruit juice or water or sweetened (usually with honey) for consumption.

A byproduct of commercial [[kiwifruit]] growing is a large amount of waste in the form of [[Unusually shaped vegetable|misshapen or otherwise-rejected fruit]] (which may constitute up to 30% of the crop) and kiwifruit [[pomace]]. One of the uses for pomace is the production of kiwifruit vinegar, produced commercially in New Zealand since at least the early 1990s, and in China in 2008.<ref>{{cite web |url=http://www.apctt.org/publication/pdf/tm_dec_biotechnz.pdf |title=Biotechnology in New Zealand |access-date=2010-03-15 |archive-url=https://web.archive.org/web/20110717190104/http://www.apctt.org/publication/pdf/tm_dec_biotechnz.pdf |archive-date=2011-07-17 |url-status=dead}}</ref><ref>{{cite web |url=http://www.versatilevinegar.org/latestnews_2008_12.html |title=The Vinegar Institute |publisher=Versatilevinegar.org |date=2008-10-20 |access-date=2010-03-15 |archive-url=https://web.archive.org/web/20100329023350/http://www.versatilevinegar.org/latestnews_2008_12.html |archive-date=2010-03-29 |url-status=dead}}</ref>

Vinegar made from [[raisin]]s is used in cuisines of the Middle East. It is cloudy and medium brown in color, with a mild flavor. Vinegar made from [[Phoenix dactylifera|dates]] is a traditional product of the [[Middle East]], and used in [[Eastern Arabian cuisine|Eastern Arabia]].<ref>{{cite journal | doi = 10.1021/ie50319a016 | title = Vinegar from Dates | year = 1936 | last1 = Das | first1 = Bhagwan | last2 = Sarin | first2 = J. L. | journal = Industrial & Engineering Chemistry | volume = 28 | issue = 7 | page = 814}}</ref><ref>{{cite journal |last1=Forbes |first1=Robert James |year=1971 |title=Studies in Ancient Technology, Volume 3 |url=https://books.google.com/books?id=Y84UAAAAIAAJ&pg=PA78 |url-status=live |journal=[[Brill Publishers]] |volume= |archive-url=https://web.archive.org/web/20230317154434/https://books.google.com/books?id=Y84UAAAAIAAJ&pg=PA78 |archive-date=17 March 2023 |access-date=8 January 2016}}</ref>

===Palm===
[[File:Coconut Vinegar (8681608491).jpg|thumb|upright=0.7|Coconut vinegar from the [[Philippines]]]]

[[Coconut]] vinegar, made from fermented coconut sap or [[coconut water]], is used extensively in Southeast Asian cuisine (notably the [[Philippines]], where it is known as ''[[sukang tuba]]''), as well as in some cuisines of [[India]] and [[Sri Lanka]], especially [[Goan cuisine]]. A cloudy, white liquid, it has a particularly sharp, acidic taste with a slightly yeasty note.<ref name="polistico">{{cite book |last1=Polistico |first1=Edgie |title=Philippine Food, Cooking, & Dining Dictionary |date=2017 |publisher=Anvil Publishing, Inc. |isbn=978-621-420-087-0 }}{{pn|date=February 2024}}</ref>

In the Philippines, other types of vinegar are made from palm sap. Like coconut vinegar, they are by-products of ''[[tubâ]]'' (palm wine) production. Two of the most widely produced are [[nipa palm vinegar]] (''sukang nipa'' or ''sukang sasa'') and [[kaong palm vinegar]] (''sukang kaong'' or ''sukang irok''). Along with coconut and cane vinegar, they are the four main traditional vinegar types in the Philippines and are an important part of [[Filipino cuisine]].<ref name="hosking">{{cite book |last1=Lim-Castillo |first1=Pia |chapter=Traditional Philippine Vinegars and their Role in Shaping the Culinary Culture |pages=295–306 |chapter-url=https://books.google.com/books?id=HflTVd898PAC&pg=PT295 |editor1-last=Hosking |editor1-first=Richard |title=Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005 |date=2006 |publisher=Oxford Symposium |isbn=978-1-903018-47-7 }}</ref> Nipa palm vinegar is made from the sap of the leaf stalks of [[nipa palm]]. Its flavor has notes of citrus and imparts a distinctly musky aroma.<ref>{{cite web |last=Lumpia |first=Burnt |url=http://burntlumpiablog.com/2009/05/suka-filipino-vinegar.html |title=I'm Gonna Git You Suka (Filipino Vinegar) |publisher=Burntlumpiablog.com |date=2009-05-17 |access-date=2015-01-03 |archive-date=4 January 2015 |archive-url=https://web.archive.org/web/20150104023426/http://burntlumpiablog.com/2009/05/suka-filipino-vinegar.html |url-status=live}}</ref><ref name="polistico"/> Kaong palm vinegar is made from the sap of flower stalks of the [[kaong palm]]. It is sweeter than all the other Philippine vinegar types and is commonly used in salad dressing.<ref name="hosking"/> Vinegar from the [[Corypha|buri palm]] sap is also produced, but not with the same prevalence as coconut, nipa, and kaong vinegars.<ref name="dagoon">{{cite book |last1=Dagoon |first1=Jesse D. |title=Applied Nutrition and Food Technology |date=1989 |publisher=Rex Bookstore, Inc. |isbn=978-971-23-0505-4 |page=273 }}</ref> Kaong palm vinegar is also produced in Indonesia and Malaysia, though it is not as prevalent as in the Philippines because the palm wine industry is not as widespread in these Muslim-majority countries.<ref>{{cite journal |last1=Siebert |first1=Stephen F. |title=Where there is no beer: ''Arenga pinnata'' and sagueir in Sulawesi, Indonesia |journal=Palms |volume=43 |issue=4 |date=1999 |pages=177–181 |url=https://palms.org/wp-content/uploads/2016/05/vol43n4.pdf }}</ref><ref name="Clove Garden">{{cite web |title=Toddy Palm – Sugar Palm |url=https://www.clovegarden.com/ingred/pm_toddy.html |website=Clove Garden |access-date=23 December 2018 |archive-date=12 February 2018 |archive-url=https://web.archive.org/web/20180212065521/http://www.clovegarden.com/ingred/pm_toddy.html |url-status=live}}</ref>

=== Balsamic ===
{{Main|Traditional Balsamic Vinegar|Balsamic vinegar}}
Balsamic vinegar is an aromatic, aged vinegar produced in the [[Modena]] and [[Reggio Emilia]] provinces of Italy. The original product — traditional balsamic vinegar — is made from the concentrated juice, or [[must]], of white [[Trebbiano]] grapes. It is dark brown, rich, sweet, and complex, with the finest grades being aged in successive casks made variously of oak, mulberry, chestnut, cherry, juniper, and ash wood. Originally a costly product available to only the Italian upper classes, traditional balsamic vinegar is marked ''tradizionale'' or "DOC" to denote its [[protected designation of origin]] status, and is aged for 12 to 25 years. A cheaper non-DOC commercial form described as ''aceto balsamico di Modena'' (balsamic vinegar of Modena)<ref>{{cite web|url=http://www.bbcgoodfood.com/glossary/balsamic-vinegar|title=Balsamic vinegar|work=BBC Good Food|access-date=16 March 2014|archive-date=16 March 2014|archive-url=https://web.archive.org/web/20140316213447/http://www.bbcgoodfood.com/glossary/balsamic-vinegar|url-status=live}}</ref> became widely known and available around the world in the late 20th century, typically made with concentrated grape juice mixed with a strong vinegar, then colored and slightly sweetened with caramel and sugar.

Balsamic vinegar is made from a [[grape]] product. It contains no [[balsam]], though was traditionally aged in balsam as one of the steps. A high acidity level is somewhat hidden by the sweetness of the other ingredients, making it mellow. In terms of its nutrition content, balsamic vinegar contains the carbohydrates of grape sugars (some 17% of total composition), making it some five times higher in caloric content than typical distilled or wine vinegar.<ref name="ndbal">{{cite web|url=https://nutritiondata.self.com/facts/spices-and-herbs/9744/2|title=Nutrition facts for balsamic vinegar|date=2018|publisher=Nutritiondata.com, Conde Nast; from the US Department of Agriculture National Nutrient Database, standard reference 21|access-date=18 March 2019|archive-date=1 April 2019|archive-url=https://web.archive.org/web/20190401203327/https://nutritiondata.self.com/facts/spices-and-herbs/9744/2|url-status=live}}</ref>

=== Cane ===
Vinegar made from [[sugarcane juice]] is traditional to and is most popular in the [[Philippines]], in particular in the northern [[Ilocos Region]] (where it is called ''sukang Iloko'' or ''sukang [[basi]]''). It ranges from dark yellow to golden brown in color, and has a mellow flavor, similar in some respects to rice vinegar, though with a somewhat "fresher" taste. Because it contains no residual sugar, it is no sweeter than any other vinegar. In the Philippines, it often is labeled as ''sukang maasim'' ([[Tagalog language|Tagalog]] for "sour vinegar").

Cane vinegars from Ilocos are made in two different ways. One way is to simply place sugar cane juice in large jars; it becomes sour by the direct action of bacteria on the sugar. The other way is through fermentation to produce a traditional wine known as ''[[basi]]''. Low-quality ''basi'' is then allowed to undergo acetic acid fermentation that converts alcohol into acetic acid. Contaminated ''basi'' also becomes vinegar.

Cane vinegar is also produced in other countries, like France and the United States.<ref>{{Cite book |last=Bamforth |first=Charles W. |title=The Oxford Handbook of Food Fermentations |date=2014 |publisher=Oxford University Press, Incorporated |others=Robert E. Ward |isbn=978-0-19-974270-7 |edition=1st |series=Oxford Handbooks Series |location=Oxford |pages=376}}</ref> A white variation has become quite popular in Brazil in recent years, where it is the cheapest type of vinegar sold. It is now common for other types of vinegar (made from wine, rice, and apple cider) to be sold mixed with cane vinegar to lower the cost.{{citation needed|date=May 2014}}

Sugarcane ''sirka'' is made from sugarcane juice in parts of northern India. During summer, people put cane juice in earthenware pots with iron nails. The fermentation takes place due to the action of wild yeast. The cane juice is converted to vinegar having a blackish color (from ferrous oxide and acetate). The ''sirka'' is used to preserve pickles and for flavoring curries.

===Grains===
{{vanchor|Malt}} vinegar made from [[ale]], also called "alegar",<ref name="od">{{cite web|url=https://en.oxforddictionaries.com/definition/alegar|archive-url=https://web.archive.org/web/20171214014610/https://en.oxforddictionaries.com/definition/alegar|url-status=dead|archive-date=14 December 2017|title=Alegar|publisher=Oxford Dictionaries, Oxford University Press|date=2018|access-date=2 March 2018}}</ref> is made by [[malting]] [[barley]], causing the starch in the grain to turn to [[maltose]]. Then an ale is [[Brewing|brewed]] from the maltose and allowed to turn into vinegar, which is then aged.<ref name=od /> It is typically light-brown in color. Malt vinegar (along with salt) is a traditional seasoning for [[fish and chips]], and in the United Kingdom and Canada, a popular seasoning for [[French fries]] in general. Some fish and chip shops replace it with [[non-brewed condiment]]. Salt and vinegar are combined as a common, traditional flavoring for [[Potato chip|crisps]];<ref>{{cite web |url=http://www.huffingtonpost.com/2012/04/20/joe-spud-murphy-the-man-w_n_1437270.html |title=Joe 'Spud' Murphy: The Man Who Gave Potato Chips Flavor |website=[[Huffington Post]] |date=20 April 2012 |author=<!--Staff writer(s); no by-line.--> |url-status=live |archive-url=https://web.archive.org/web/20141031011922/http://www.huffingtonpost.com/2012/04/20/joe-spud-murphy-the-man-w_n_1437270.html |archive-date=31 October 2014}}</ref><ref name="Wacky">{{cite news |title=31 Wacky and Weird Flavors of British Potato Crisps |url=http://www.bbcamerica.com/anglophenia/2013/04/british-crisps |access-date=4 July 2019 |agency=BBC America |archive-date=4 July 2019 |archive-url=https://web.archive.org/web/20190704140723/http://www.bbcamerica.com/anglophenia/2013/04/british-crisps |url-status=live}}</ref><ref name="Flavour variety">{{cite news |title=Walkers launches six new limited-edition crisp flavours to mark 70th anniversary |url=https://www.independent.co.uk/life-style/food-and-drink/walkers-limited-edition-crisp-flavours-launch-700th-anniversary-cheese-fondue-coronation-chicken-a8257701.html |archive-url=https://ghostarchive.org/archive/20220817/https://www.independent.co.uk/life-style/food-and-drink/walkers-limited-edition-crisp-flavours-launch-700th-anniversary-cheese-fondue-coronation-chicken-a8257701.html |archive-date=17 August 2022 |url-access=subscription |url-status=live |access-date=4 July 2019 |work=Independent}}</ref> in some varieties this involves the conversion of the vinegar to [[sodium acetate]] or [[sodium diacetate]], to avoid dampening the product in manufacture.<ref>{{Cite news|url=https://www.nytimes.com/2018/06/08/world/canada/the-secret-story-of-salt-and-vinegar-chips-the-canada-letter.html|title=The Secret Story of Salt and Vinegar Chips: the Canada Letter|first=Ian|last=Austen|newspaper=The New York Times|date=8 June 2018|access-date=23 December 2019|archive-date=23 December 2019|archive-url=https://web.archive.org/web/20191223190614/https://www.nytimes.com/2018/06/08/world/canada/the-secret-story-of-salt-and-vinegar-chips-the-canada-letter.html|url-status=live}}</ref>
[[File:黒酢.jpg|thumb|upright|Chinese [[black vinegar]]]]

Chinese [[black vinegar]] is an aged product made from [[rice]], [[wheat]], [[millet]], [[sorghum]], or a combination of these. It has an inky black color and a complex, malty flavour. The recipe is not fixed, so some Chinese black vinegars may contain added [[sugar]], spices, or caramel color. The most popular variety, [[Zhenjiang vinegar]], originates in the city of [[Zhenjiang]] in [[Jiangsu Province]], eastern China.<ref>{{Cite web|url=http://news.asianweek.com/news/view_article.html?article_id=dcd86dc7c83d91f2079714cf8e3a053a|archive-url=https://web.archive.org/web/20080220130707/http://news.asianweek.com/news/view_article.html?article_id=dcd86dc7c83d91f2079714cf8e3a053a|url-status=dead|title=AsianWeek.com|archive-date=20 February 2008}}</ref> Shanxi mature vinegar is another popular type of Chinese vinegar that is made exclusively from sorghum and other grains. Nowadays in [[Shanxi]] province, some traditional vinegar workshops still produce handmade vinegar with a high acidity that is aged for at least five years. Only the vinegars made in [[Taiyuan]] and some counties in [[Jinzhong]] and aged for at least three years are considered authentic Shanxi mature vinegar according to the latest national standard. A somewhat lighter form of black vinegar, made from rice, is produced in Japan, where it is called ''kurozu''.

[[Rice vinegar]] is most popular in the cuisines of East and Southeast Asia. It is available in "white" (light yellow), red, and black varieties. The Japanese prefer a light rice vinegar for the preparation of [[sushi rice]] and salad dressings. Red rice vinegar traditionally is colored with [[red yeast rice]]. Black rice vinegar (made with black glutinous rice) is most popular in China, and it is also widely used in other East Asian countries. White rice vinegar has a mild acidity with a somewhat "flat" and uncomplex flavor. Some varieties of rice vinegar are sweetened or otherwise seasoned with spices or other added flavorings.
{{Anchor|Spirit}}

=== Spirits ===
[[File:Sherryvinegar.jpg|thumb|upright|[[Sherry vinegar]]]]
The term "spirit vinegar" is sometimes reserved for the stronger variety (5% to 24%<ref>{{citation |asin=B072ZYZQHQ |title=Perstorps 24% Acetic Vinegar 300ml }}</ref> acetic acid) made from sugar cane or chemically produced acetic acid.<ref name="sinclair" /> To be called "spirit vinegar", the product must come from an agricultural source and must be made by "double fermentation". The first fermentation is sugar to alcohol, and the second is alcohol to acetic acid. Products made from synthetically produced acetic acid cannot be called "vinegar" in the UK, where the term allowed is "[[non-brewed condiment]]".

[[Sherry vinegar]] is linked to the production of [[sherry]] wines of [[Jerez]]. Dark mahogany in color, it is made exclusively from the acetic fermentation of wines. It is concentrated and has generous aromas, including a note of wood, ideal for vinaigrettes and flavoring various foods.<ref>{{cite book |last1=Clutton |first1=Angela |title=The Vinegar Cupboard: Winner of the Fortnum & Mason Debut Cookery Book Award |date=2019 |publisher=Bloomsbury Publishing |isbn=978-1-4729-5809-9 |oclc=1100963349 }}{{pn|date=February 2024}}</ref> '''Wine vinegar''' is made from red or white wine, and is the most commonly used vinegar in [[Southern Europe|Southern]] and [[Central Europe]], [[Cyprus]], and [[Israel]]. As with wine, the range in quality is considerable. Better-quality wine vinegars are matured in wood for up to two years, and exhibit a complex, mellow flavor. Wine vinegar tends to have a lower acidity than white or cider vinegar. More expensive wine vinegars are made from individual varieties of wine, such as champagne, sherry, or pinot gris.

The term "distilled vinegar" as used in the United States (called "spirit vinegar" in the UK, "white vinegar" in Canada<ref>{{cite web|url=http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/list-of-ingredients-and-allergens/eng/1383612857522/1383612932341?chap=1|title=List of Ingredients and Allergens: Requirements; Exemptions, Prepackaged Products that Do Not Require a List of Ingredients; Standardized vinegars B.01.008(2)(g), FDR|publisher=Canadian Food Inspection Agency|date=29 July 2016|access-date=20 April 2017|archive-date=21 April 2017|archive-url=https://web.archive.org/web/20170421093214/http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/list-of-ingredients-and-allergens/eng/1383612857522/1383612932341?chap=1|url-status=live}}</ref>) is something of a misnomer because it is not produced by distillation, but by fermentation of distilled alcohol. The fermentate is diluted to produce a colorless solution of 5 to 8% acetic acid in water, with a pH of about 2.6. This is variously known as distilled spirit, "virgin" vinegar,<ref>{{cite book |doi=10.1016/S0065-2164(08)70125-4 |chapter=Newer Developments in Vinegar Manufacture |title=Advances in Applied Microbiology |date=1960 |last1=Allgeier |first1=Rudolph J. |last2=Hildebrandt |first2=Frank M. |volume=2 |pages=163–182 |pmid=13682571 |isbn=978-0-12-002602-9 }}</ref> or white vinegar, and is used in cooking, baking, meat preservation, and [[pickling]], as well as for medicinal, laboratory, and cleaning purposes.<ref name="sinclair">Sinclair C, ''International Dictionary of Food and Cooking'', Peter Collin Publishing, 1998 {{ISBN|0-948549-87-4}}{{Page needed|date=September 2010}}</ref> The most common starting material in some regions, because of its low cost, is barley [[malt]],<ref name="ind">{{cite web | url=https://www.independent.co.uk/arts-entertainment/food-bliss-and-vinegar-why-malt-makes-a-pretty-pickle-its-time-for-a-revival-of-a-very-british-1541895.html |archive-url=https://ghostarchive.org/archive/20220817/https://www.independent.co.uk/arts-entertainment/food-bliss-and-vinegar-why-malt-makes-a-pretty-pickle-its-time-for-a-revival-of-a-very-british-1541895.html |archive-date=17 August 2022 |url-access=subscription |url-status=live | title=Bliss and vinegar - why malt makes a pretty pickle: It's time for a revival of a very British condiment | publisher=The Independent, Independent Digital News & Media, London, UK | author= Bateman, Michael|date=2 May 2016 | access-date=2 September 2016}}</ref> or in the United States, corn. It is sometimes derived from petroleum.<ref>{{cite web |url=https://www.fda.gov/ICECI/ComplianceManuals/CompliancePolicyGuidanceManual/ucm074550.htm |title=CPG Sec. 555.100 Alcohol; Use of Synthetic Alcohol in Foods |publisher=Fda.gov |date=2014-09-18 |access-date=2015-01-03 |archive-date=22 April 2019 |archive-url=https://web.archive.org/web/20190422125429/https://www.fda.gov/ICECI/ComplianceManuals/CompliancePolicyGuidanceManual/ucm074550.htm |url-status=live}}</ref> Distilled vinegar is used predominantly for cooking, although in the UK it is used as an alternative to brown or light malt vinegar. White distilled vinegar can also be used for cleaning, and some types are sold specifically for this purpose.

== Culinary uses ==
Vinegar is commonly used in [[food preparation]],<ref name=harvard/> in particular as [[pickling]] liquids, [[vinaigrette]]s, and other [[salad dressing]]s. It is an ingredient in [[sauce]]s, such as [[hot sauce]], mustard, ketchup, and mayonnaise. Vinegar is sometimes used in [[chutney]]s. It is often used as a [[condiment]] on its own, or as a part of other condiments. [[Marination|Marinades]] often contain vinegar. [[Soup]]s sometimes have vinegar added to them, as is the case with [[hot and sour soup]]. In terms of its [[shelf life]], vinegar's acidic nature allows it to last indefinitely without the use of [[refrigeration]]; it is essentially already "spoiled".<ref>{{cite web|title=Shelf Life of Vinegar|url=http://www.eatbydate.com/other/condiments/how-long-does-vinegar-last/|publisher=Eatbydate.com|access-date=10 October 2012|archive-date=3 October 2012|archive-url=https://web.archive.org/web/20121003210335/http://www.eatbydate.com/other/condiments/how-long-does-vinegar-last/|url-status=live}}</ref>

=== Beverages ===
[[File:Apple vinegar beverage 1.jpg|thumb|upright|A beverage made from apple vinegar in [[China]]]]
Several beverages are made using vinegar, for instance ''[[posca]]'' in [[ancient Rome]]. The [[Ancient Greece|ancient Greek]] drink ''[[oxymel]]'' is made from vinegar and honey, and ''[[sekanjabin]]'' is a traditional [[Persian cuisine|Persian drink]] similar to ''oxymel''. Other preparations, known colloquially as "[[Shrub (drink)|shrubs]]", range from simply mixing sugar water or honey water with small amounts of fruity vinegar, to making syrup by laying fruit or mint in vinegar <!-- essence --> for several days, then [[sieving]] off solid parts and adding considerable amounts of sugar. Some prefer to boil the "shrub" as a final step. These recipes have lost much of their popularity with the rise of [[carbonated beverages]], such as soft drinks.

===Diet and metabolism===
Preliminary research indicates that consuming 2–4 [[tablespoon]]s of vinegar may cause small reductions in post-meal levels of [[blood glucose]] and [[insulin]] in people with [[diabetes]].<ref>{{cite journal |last1=Shishehbor |first1=Farideh |last2=Mansoori |first2=Anahita |last3=Shirani |first3=Fatemeh |title=Vinegar consumption can attenuate postprandial glucose and insulin responses; a systematic review and meta-analysis of clinical trials |journal=Diabetes Research and Clinical Practice |date=May 2017 |volume=127 |pages=1–9 |doi=10.1016/j.diabres.2017.01.021 |pmid=28292654 }}</ref>

===Nutrition===
Distilled or red wine vinegar is 95% water, with no [[fat]] or [[Protein (nutrient)|protein]].<ref name="nd">{{cite web|url=https://nutritiondata.self.com/facts/spices-and-herbs/7162/2|title=Nutrition facts for distilled vinegar|date=2018|publisher=Nutritiondata.com, Conde Nast; from the US Department of Agriculture National Nutrient Database, standard reference 21|access-date=18 March 2019|archive-date=1 April 2019|archive-url=https://web.archive.org/web/20190401192159/https://nutritiondata.self.com/facts/spices-and-herbs/7162/2|url-status=live}}</ref> In a {{convert|100|mL|USfloz|abbr=on|frac=2|adj=on}} reference amount, distilled vinegar supplies {{convert|18|kcal|kJ|order=flip|abbr=on}} of [[food energy]] and no [[micronutrient]]s in significant content.<ref name=nd/> The composition (and absence of nutrient content) for red wine vinegar and [[apple cider vinegar]] are the same, whereas [[balsamic vinegar]] is 77% water with 17% carbohydrates, {{convert|88|kcal|kJ|order=flip|abbr=on}} per 100&nbsp;mL, and contains no fat, protein, or micronutrients.<ref name="ndbal" />

==Non-culinary uses==
===Folk medicine===
Since antiquity, [[traditional medicine|folk medicine]] treatments have used vinegar, but no conclusive evidence from clinical research supports health claims of benefits for diabetes, weight loss, [[cancer]], or use as a [[probiotic]].<ref name=harvard/><ref>{{cite journal |last1=Budak |first1=Nilgün H. |last2=Aykin |first2=Elif |last3=Seydim |first3=Atif C. |last4=Greene |first4=Annel K. |last5=Guzel-Seydim |first5=Zeynep B. |title=Functional Properties of Vinegar |journal=Journal of Food Science |date=May 2014 |volume=79 |issue=5 |pages=R757-64 |doi=10.1111/1750-3841.12434 |pmid=24811350 }}</ref> A systematic review and meta-analysis later suggested it could help type 2 diabetics reduce insulin and glucose after meals.<ref>{{cite journal |last1=Cheng |first1=Ling Jie |last2=Jiang |first2=Ying |last3=Wu |first3=Vivien Xi |last4=Wang |first4=Wenru |title=A systematic review and meta-analysis: Vinegar consumption on glycaemic control in adults with type 2 diabetes mellitus |journal=Journal of Advanced Nursing |date=February 2020 |volume=76 |issue=2 |pages=459–474 |doi=10.1111/jan.14255 |pmid=31667860 |s2cid=204975904 }}</ref> 

Applying vinegar to common [[jellyfish]] stings deactivates the [[nematocyst]]s, although not as effectively as hot water.<ref>{{cite journal |last1=Nomura |first1=Jason T. |last2=Sato |first2=Renee L. |last3=Ahern |first3=Reina M. |last4=Snow |first4=Joanne L. |last5=Kuwaye |first5=Todd T. |last6=Yamamoto |first6=Loren G. |title=A randomized paired comparison trial of cutaneous treatments for acute jellyfish (Carybdea alata) stings |journal=The American Journal of Emergency Medicine |date=November 2002 |volume=20 |issue=7 |pages=624–626 |doi=10.1053/ajem.2002.35710 |pmid=12442242 }}</ref> This also applies to the [[Portuguese man o' war]], which, although generally considered to be a jellyfish, is not (it is a [[Siphonophorae|siphonophore]]).<ref>{{cite web |url=https://www.hawaii.edu/news/2017/05/02/man-o-war-stings-first-aid/ |title=UH scientists scrutinize first aid for man o' war stings |date=2 May 2017 |publisher=hawaii.edu |access-date=2020-07-17 |archive-date=8 May 2021 |archive-url=https://web.archive.org/web/20210508132053/https://www.hawaii.edu/news/2017/05/02/man-o-war-stings-first-aid/ |url-status=live}}</ref>

Some treatments with vinegar pose risks to health.<ref name="Johnston">{{cite journal |last1=Johnston |first1=Carol S. |last2=Gaas |first2=Cindy A. |title=Vinegar: Medicinal Uses and Antiglycemic Effect |journal=Medscape General Medicine |date=30 May 2006 |volume=8 |issue=2 |pages=61 |pmid=16926800 |pmc=1785201 }}</ref> [[Esophagus|Esophageal]] injury by apple cider vinegar has been reported, and because vinegar products sold for medicinal purposes are neither regulated nor standardized, such products may vary widely in content and acidity.<ref name="pmid15983536">{{cite journal |last1=Hill |first1=Laura L. |last2=Woodruff |first2=Logan H. |last3=Foote |first3=Jerald C. |last4=Barreto-Alcoba |first4=Morela |title=Esophageal Injury by Apple Cider Vinegar Tablets and Subsequent Evaluation of Products |journal=Journal of the American Dietetic Association |date=July 2005 |volume=105 |issue=7 |pages=1141–1144 |doi=10.1016/j.jada.2005.04.003 |pmid=15983536 }}</ref>

=== Cleaning ===
White vinegar is often used as a household cleaning agent.<ref name=harvard/> For most uses, dilution with water is recommended for safety and to avoid damaging the surfaces being cleaned. Because it is acidic, it can dissolve [[Mineral Deposits|mineral deposits]] from glass, [[coffee maker]]s, and other smooth surfaces.<ref>[http://www.ene.gov.on.ca/en/myenvironment/home/cleaningproducts.php "My Environment: Cleaning Products"] {{Webarchive|url=https://web.archive.org/web/20100401232858/http://www.ene.gov.on.ca/en/myenvironment/home/cleaningproducts.php |date=1 April 2010}}, Ontario Ministry of the Environment</ref> Vinegar is known as an effective cleaner of [[stainless steel]] and glass. Malt vinegar sprinkled onto crumpled newspaper is a traditional, and still-popular, method of cleaning grease-smeared windows and mirrors in the United Kingdom.<ref>[https://www.bbc.co.uk/homes/housekeeping/bettystips_index.shtml "Trade Secrets: Betty's Tips"] {{Webarchive|url=https://web.archive.org/web/20221120143316/https://www.bbc.co.uk/homes/housekeeping/bettystips_index.shtml |date=20 November 2022}}, BBC/Lifestyle/Homes/Housekeeping. Retrieved 2009-04-22.</ref>

Vinegar can be used for [[Polishing (metalworking)|polishing]] copper, brass, bronze or silver. It is an excellent [[solvent]] for cleaning [[epoxy resin]] as well as the gum on sticker-type [[price tag]]s. It has been reported as an effective [[drain cleaner]].<ref>{{cite web |url=http://www.rd.com/home/150-household-uses-for-vinegar |title=95+ Household Uses for Vinegar &#124; Reader's Digest |publisher=Rd.com |access-date=2015-01-03 |archive-date=25 March 2013 |archive-url=https://web.archive.org/web/20130325033936/http://www.rd.com/home/150-household-uses-for-vinegar/ |url-status=live}}</ref>

The use of vinegar in [[dishwasher]]s and [[washing machine]]s can cause damage to their rubber seals and hoses, leading to leaks. According to testing done by [[Consumer Reports]], vinegar is ineffective as a [[rinse aid]] and in removing hard-water film while used in a dishwasher. According to Brian Sansoni, chief spokesperson for the [[American Cleaning Institute]], vinegar "isn't very useful with stains that have already set into clothing, including food stains and bloodstains."<ref name="consumerreports">{{cite web |last1=Santanachote |first1=Perry |last2=Yao |first2=Daphne |title=9 Things You Should Never Clean With Vinegar |url=https://www.consumerreports.org/home-garden/cleaning/things-you-should-never-clean-with-vinegar-distilled-white-vinegar-a3336471803/ |website=consumerreports.org |publisher=[[Consumer Reports]] |access-date=30 March 2023 |date=5 February 2020}}</ref><ref>{{cite web |title=How to clean your LG Washing Machine: 15 things you should know |url=https://www.lg.com/uk/lg-experience/helpful-hints/how-to-clean-washing-machine |website=lg.com |publisher=LG Electronics |access-date=30 March 2023 |quote=Make sure not to do this too frequently, especially near the seal of the machine as the vinegar can corrode the rubber seal.}}</ref> 

Other household items and surfaces that can be damaged by vinegar include flooring, stone countertops, knives, the screens of electronic devices, clothes iron water tanks, and rubber components of various [[small appliance]]s. Common metals that can be damaged by vinegar include aluminum, copper, and lower-quality grades of stainless steel often used in small appliances.<ref name="consumerreports"/>

===Herbicide===
Twenty percent acetic acid vinegar can be used as an [[herbicide]],<ref>{{cite web|url=http://ars.usda.gov/is/pr/2002/020515.htm|title=Spray Weeds With Vinegar?|publisher=Ars.usda.gov|access-date=2010-03-15|archive-date=11 June 2011|archive-url=https://web.archive.org/web/20110611043626/http://ars.usda.gov/is/pr/2002/020515.htm|url-status=live}}</ref> but acetic acid is not absorbed into root systems so the vinegar will only kill the top growth and [[perennial plant]]s may reshoot.<ref>{{cite web|url=http://www.cahe.nmsu.edu/CES/yard/2004/041004.html|title=Vinegar as herbicide|date=2004-04-10|publisher=Cahe.nmsu.edu|access-date=2010-03-15|archive-url=https://web.archive.org/web/20080504131319/http://www.cahe.nmsu.edu/CES/yard/2004/041004.html|archive-date=2008-05-04|url-status=dead}}</ref>

== Reactions, byproducts and contaminants ==
Solutions above 10% require careful handling, as they are corrosive and damaging to the skin.<ref>{{cite web |url=http://www.hort.purdue.edu/ext/vinegar.html |title=Conquer Weeds with Vinegar? |publisher=Hort.purdue.edu |date=2006-03-24 |access-date=2010-03-15 |archive-date=26 October 2006 |archive-url=https://web.archive.org/web/20061026111425/http://www.hort.purdue.edu/ext/vinegar.html |url-status=live}}</ref>

When a bottle of vinegar is opened, [[mother of vinegar]] may develop. It is considered harmless and can be removed by filtering.<ref>{{cite web |url=http://www.reinhartfoods.com/vinegarstats.asp |title=Vinegar Information |publisher=Reinhart Foods |date=2004-01-01 |access-date=2013-06-23 |archive-url=https://web.archive.org/web/20121228054431/http://www.reinhartfoods.com/vinegarstats.asp |archive-date=2012-12-28 |url-status=dead}}</ref> 

When [[baking soda]] and vinegar are combined, the [[bicarbonate]] ion of the baking soda reacts with acetic acid to form [[carbonic acid]], which [[Chemical decomposition|decomposes]] into carbon dioxide and water, completing the [[carbon cycle]]. [[Sodium acetate]] remains in solution with the water contained in the vinegar.<ref>{{Cite web|title=Kitchen Chemistry: The Chemical Reaction Powered Car|url=https://engineering.oregonstate.edu/momentum/k12/march04/index.html|website=engineering.oregonstate.edu|access-date=23 December 2019|archive-date=23 December 2019|archive-url=https://web.archive.org/web/20191223180609/https://engineering.oregonstate.edu/momentum/k12/march04/index.html|url-status=live}}</ref>

== Regulation ==
Some countries have regulations on the permitted acidity percentage of vinegar. For example, the government of Canada limits acetic to between 4.1% and 12.3%, unless the vinegar is sold only for manufacturing use and identified as such.<ref>{{cite web |url=http://laws-lois.justice.gc.ca/PDF/C.R.C.,_c._870.pdf |title=Departmental Consolidation of the Food and Drugs Act and the Food and Drug Regulations – Part B – Division 19 |access-date=2008-09-02 |publisher=Health Canada |date=March 2003 |archive-date=10 April 2014 |archive-url=https://web.archive.org/web/20140410025000/http://laws-lois.justice.gc.ca/PDF/C.R.C.,_c._870.pdf |url-status=live}}</ref> In the United States, Australia, and New Zealand, vinegar must contain a minimum of 4% acetic acid by volume.<ref name="harvard">{{cite web |title=Vinegar |url=https://www.hsph.harvard.edu/nutritionsource/food-features/vinegar/ |publisher=TH Chan School of Public Health, Harvard University |access-date=4 March 2020 |date=1 October 2019 |archive-date=14 November 2022 |archive-url=https://web.archive.org/web/20221114123724/https://www.hsph.harvard.edu/nutritionsource/food-features/vinegar/ |url-status=live}}</ref><ref name="aus-law"/>

Many jurisdictions distinguish between brewed vinegar and preparations made with diluted acetic acid. The latter may not be sold as "vinegar" and is instead referred to as "[[non-brewed condiment]]" in the UK,<ref>{{cite book |title=Food Industries Manual |first1=M. D. |last1=Ranken |first2=R. C. |last2=Kill |edition=23 |year=2012 |page=328}}</ref> or "imitation vinegar" in Australia and New Zealand.<ref name="aus-law">{{cite web |title=Australia New Zealand Food Standards Code – Standard 2.10.1 – Vinegar and related products |url=https://www.legislation.gov.au/F2015L00484/latest/text |website=legislation.gov.au |publisher=Australian Government |access-date=19 March 2024 |date=2 April 2015}}</ref>

== See also ==
{{portal|Food}}
* [[Food additive]]
* [[List of condiments]]
* [[Vinegar tasters]]
* [[Vinegaroon]]

== References ==
{{Reflist|30em}}

== External links ==
* {{Commons category-inline}}
{{NSRW poster}}

{{Vinegar}}
{{Condiments}}
{{Portal bar|Food}}

{{Authority control}}
{{Use dmy dates|date=July 2019}}

[[Category:Vinegar| ]]
[[Category:Condiments]]
[[Category:Household chemicals]]
[[Category:Traditional medicine]]