Vinegar can be made from any liquid that is capable of .... vinegar liquid

Vinegar can be made from any liquid that is capable of being converted into alcohol in a two-step process. Organic acids and esters derived from the fruit or other source material are also present and are responsible for the flavour and aroma variations of vinegar. Table vinegar contains approximately 4 percent acetic acid. A mash consisting of wine or other alcoholic liquid was poured into the barrel, and a small amount of vinegar containing a mass of vinegar bacteria, called mother of vinegar, was added to start the reaction. Early in the 18th century, a Dutch technologist, Hermann Boerhaave, found that the rate of acid production in the vinegar process was directly proportional to the amount of surface exposed to air. Vinegar's principal uses are the flavouring of foods and the preservation, or pickling, of meat products, fish, fruit, and vegetables. vinegar liquid