vinaigre

Vinaigre, or vinegar, is a sour-tasting liquid produced by the fermentation of ethanol to acetic acid by acetic acid bacteria. The word vinaigre comes from Old French vinagre, from vin (wine) and aigre (sour). The main component is acetic acid, typically present at 4–8% acidity in table vinegars, with water and trace compounds that contribute aroma.

Production is achieved in two stages. First, sugars are fermented by yeast to ethanol (alcoholic fermentation), yielding a beverage such as wine or cider. In the second stage, Acetobacter converts ethanol into acetic acid in the presence of oxygen. Commercial processes include submerged fermentation and bulk aging; vinegars may be aged or flavored with fruit, wine, or herbs.

Varieties include white or distilled vinegar (made from grain alcohol), apple cider vinegar (from apple cider), malt vinegar (from barley malt), red wine and white wine vinegars, and rice vinegar. Specialty vinegars include balsamic vinegar (made from grape must and aged) and sherry or champagne vinegars. Flavored vinegars are produced by infusing traditional vinegars with fruits, herbs, or spices.

Uses span culinary and other applications. In cooking, vinegar is used for pickling, seasoning, and dressings, and as a preservative. It also has cleaning and sanitizing applications due to its acidity, though concentration and material compatibility must be observed.

Safety and storage: Vinegar is generally safe for most people when used in food quantities. Undiluted vinegar is highly acidic and can erode tooth enamel or irritate tissues; store sealed in a cool, dark place.