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Vinegar (from Old French vinaigre "sour wine") is a sour liquid made from the oxidation of ethanol in wine, cider, beer, fruit juice, or nearly any other liquid containing sugar. Vinegar is typically three to five percent by volume acetic acid, and natural vinegars also contain smaller amounts of tartaric acid, citric acid, and others. It has been used since ancient times and is an important element in European, Asian, and other traditional cuisines of the world.
Vinegar is commonly used in food preparations, particularly in vinaigrettes, and in the pickling process. It is also used as a condiment.
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