Vinegar

Vinegar (from Old French vinaigre "sour wine") is a sour liquid made from the oxidation of ethanol in wine, cider, beer, or the like. Vinegar is typically 3-5% by volume [acetic acid]?, though natural vinegars also contain [tartaric acid]?, [citric acid]?, and others.

It is commonly used in food preparations, particularly in vinaigrettes, and in the pickling? process. It is also used as a comdiment (for example, the British commonly use vinegar on fried potatoes); Americans often use it on fish.

Some forms of simple "white" vinegar may be nothing more than solutions of acetic acid in water.