Vinegar – acetic acid liquid in water (9%). Acetic acid is geted in spirit fermenting process. Vinegar make least organisms – acetic acid bacterium. In fermentatours, filled beech cuttings, these bacteriums, useing oxigen, fermented alkohol into vinegar. Sometimes vinegar aromate with tarragons, celeries, black currant leaves and other spices plants leaves or roots (basils, mints and other). Vinegar also can be made from grape and apple spirit. Vinegar are the most dish and appetizer flavouring. It is mixed into sauces and marinates, into preparing garlic, bortsch acidify, herring, salat make flavour. Vinegar is known with it conserve characteristics, because kills bacteriums and doesn‘t let them to increase. Vinegar is signed E 260. Vinegar is kept in cold heat – seal bottle.