Vinegar is a product of alcohol fermentation by bacteria, the end-product acetic acid is what gives vinegar its tangy flavor.
To make edible vinegar, we use ethanol from the sources of apple cider, wine, rice wine, fermented sugar cane, beer, honey and water, whiskey and water, or vegetable juice.
To make edible vinegar, we use ethanol from the sources of apple cider, wine, rice wine, fermented sugar cane, beer, honey and water, whiskey and water, or vegetable juice.
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