Vinegar is a liquid suitable for human consumption and, in particular, to acidise and preserve food, which is manufactured by a double fermentation process, namely the alcoholic and vinegar fermentation or by diluting acetic acid fit for consumption with water.
Vinegar is clear and has no cloudiness from microorganisms (mother of vinegar) or vinegar eels. Wine vinegar, fruit vinegar or mixtures with these types of vinegar may contain suspended solids and sediments from the raw materials used. The odour and flavour are pure and correspond to the given variety.
Plant parts or plant part extracts may be added to give vinegar a specific smell or taste. Vinegars may also be aromatised. Other foods, such as pulped fruit, fruit juices, honey, sugar, sugar varieties, fruit sweetness and salt may be added to vinegars.