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Vinegar (from other - Greek ὄξος) — the product with the considerable content of acetic acid which is traditionally received as a result of microbiological synthesis by means of acetic bacteria from food alcohol-containing raw materials. The spice known from an extreme antiquity. The colourless or poorly painted transparent liquid with sharp and sour taste and specific aroma. Vinegar shares on natural and synthetic.

Natural vinegar contains acetic and other food acids (lemon, vinnokamenny, apple, etc.), aldehydes, air, complex alcohols which set creates aroma and a bouquet of vinegar.