Since 7000 years
vinegar is used as an acidic liquid to spice or to preserve food.
It is a diluted solution of acetic acid.
Vinegar is a product made by bacteria that digest the alcohol of wine. If white wine is used the vinegar is a transparent colourless liquid. Vinegar can also be made by diluting acetic acid.
Vinegar contains between 5 and 15,5 g acetic acid / 100 mL.
"Essigessenz" for the kitchen is 25% acetic acid.  

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