Vinegar is a liquid solution of water, acetic acid, and sometimes small amounts of the source of the vinegar which contribute flavor and color. Vinegar may be made from a variety of foods, including grapes (wine), barley, oats, wheat, rice, and apples. When one of these original foods begins to ferment, the sugars in the food are broken down by yeast into alcohol and carbon dioxide. After exposure to oxygen and one of the many species of Acetobacter bacteria, these alcohols are converted into acetic acid and water. The acetic acid content of vinegar ranges from about five to twenty percent, depending on the original food source, exposure to oxygen, and any intentional dilution.
Vinegar is often used as a preservative or flavor enhancer of foods. Depending on the food it is made from, vinegar can have a flavor ranging from sharply sour, to subtle, to earthy, or even fruity!
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