The word "vinegar" derives from the Old French vin aigre, meaning "sour wine.". It also is known as acidity regulator E260.

pH value

Vinegar has a pH value of between 2.4 and 3.4.

Density

Vinegar has a density of approximately 0.96 g/mL. The density level depends on the acidity of the vinegar.

History

Vinegar has been made and used by people for thousands of years. Traces of it have been found in Egyptian urns dating from around 3000 BC.

In the Bible, it is mentioned as something not very pleasant (Ps. 69:21, Prov. 25:20), but Boaz allows Ruth to "dip her piece of bread in the vinegar" (Ruth 2:14). Jesus was offered vinegar or sour wine while on the cross (Matthew 27:48; Mark 15:36). In Islamic traditions, vinegar is one of the four favored condiments of the Prophet Muhammad, who called it a "blessed seasoning".

Louis Pasteur showed in 1864, that vinegar results from a natural fermentation process.

Production

Vinegar is made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol.

Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional vinegars and fermentation proceeds slowly over the course of weeks or months. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria and soluble cellulose, known as the mother of vinegar.

Fast methods add mother of vinegar (i.e. bacterial culture) to the source liquid before adding air using a Venturi pump

Vinegar eels (Turbatrix aceti), a form of nematode that has cells that are air-borne, may occur in some forms of vinegar unless the vinegar is kept covered. These feed on the mother of vinegar and can occur in naturally fermenting vinegar. This is the reason vinegar condiment jars have tightly-fitting stoppers. Most manufacturers filter and pasteurize their product before bottling to eliminate any potential adulteration although there is no harm when they are ingested.

White

White vinegar can be made by oxidizing a distilled alcohol. Alternatively, it may be nothing more than a solution of acetic acid and salt in water. Most commercial white vinegars are 5% acetic acid solutions, although some U.S. states, such as Virginia, have laws prohibiting the sale as vinegar of any product not made from acetous fermentation of alcohol. They are made from grain (often maize) and water).

White vinegar is used for culinary as well as cleaning purposes because vinegar also can be used for sterilization. White vinegar also is used in some cases to kill Athlete's foot.