section_path: Uses/Food/Vinegar production
section_name: Vinegar production
paragraph_text: Vinegar production
  
  Vinegar (vyn egre; sour wine) is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. 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.
  
  The source materials for making vinegar are varied – different fruits, grains, alcoholic beverages, and other fermentable materials are used: