acetum

Acetum is the Latin term for vinegar, the aqueous solution whose primary active component is acetic acid. In classical Latin literature acetum referred to vinegar or sour liquids, and the term survives in some scientific and historical contexts. The modern English word vinegar is ultimately derived from Old French vinaigre, which traces back to Latin acetum.

Production and composition: Vinegar results from a two-stage fermentation. First, yeasts convert sugars to ethanol. In a second step, acetic acid bacteria, primarily Acetobacter, oxidize the ethanol to acetic acid in the presence of oxygen. Typical table vinegars contain about 4–8% acetic acid; the remainder is water, with minor amounts of flavor compounds that vary by source.

Varieties: Vinegar is produced from various base substrates. Wine vinegar from wine; cider vinegar from apple cider; malt vinegar from malted barley; rice vinegar from fermented rice; and distilled or white vinegar from grain alcohol. Specialty varieties include balsamic, sherry, and other aged vinegars, which differ in aroma and acidity.

Uses and applications: Vinegar is widely used in cooking for flavoring, pickling, and as a preservative. It is also employed for cleaning and disinfection, and in some traditional medicinal practices. In food science, vinegar acts as an acidulant, influencing texture and microbial stability.

Safety and regulation: Vinegar is considered safe for consumption and general household use. It can be corrosive to certain materials in concentrated forms; high concentrations should be handled with care. Medical claims about vinegar curing diseases are not supported by robust evidence.