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Vinegar is the product of the oxidation to acetic acid of ethyl alcohol produced by a fermentation of vegetable materials.
Vinegars are classified as to raw materials used in their manufacture; there are products designated as wine, cider, malt, and sugar vinegar. Wine vinegar is the product obtained from the acetous souring of grape wine. Cider vinegar is derived from the alcoholic fermentation of other fruit juices, usually apple juice, followed by acetous fermentation. Malt vinegar is obtained by the alcoholic fermentation of starchy materials, such as cereal grains or potatoes saccharified, or converted to sugar, by the enzymes of malt, followed by acetous fermentation. Distilled vinegars usually belong to the malt vinegar class.
Nondistilled vinegars are characterized by distinctive flavors and odor. Seasoned vinegars are prepared by soaking vegetable seasoning agents, such as tarragon leaves, onions, garlic, peppers, or various spices, in vinegar.
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