What is vinegar made of?

Vinegar is a condiment made from the fermentation of ethanol by acetic acid bacteria. The process of fermentation converts the alcohol in the ethanol to acetic acid, giving vinegar its sour taste and characteristic aroma.

The main ingredient in vinegar is ethanol, which can be derived from a variety of sources, including grapes, apples, barley, and rice. The type of ethanol used will determine the type of vinegar produced, as different ethanol sources have different flavour and aroma profiles.

The fermentation process is typically carried out in a vat or barrel, where the ethanol-containing liquid is exposed to acetic acid bacteria. The bacteria convert the ethanol into acetic acid, and this process can take anywhere from a few weeks to several months, depending on the desired acidity level.

Once the fermentation process is complete, the resulting liquid is filtered to remove any impurities, and it may also be aged in wooden barrels to further develop its flavour and complexity. The final product is vinegar, which can be used as a condiment, marinade, or ingredient in a variety of dishes and culinary applications.