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Vinegar – Liquid consisting mainly of acetic acid and water: Revision history

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29 December 2023

5 December 2023

1 December 2023

  • curprev 07:5707:57, 1 December 2023‎ FoodBookSysop talk contribs‎ 861 bytes +861‎ Created page with "https://amzn.to/3R2a2A7 https://m.media-amazon.com/images/I/61Caxm2G3TL._AC_SY550_.jpg Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 8% acetic acid by volume.[1] Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid using acetic acid bacteria.[2] Many types of vinegar are made, depending on source ma..."
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