Vinegar is a product of the fermentation of low alcohol content spirits (wine, beer, cider, etc.) by acetic bacteria. It is commonly it used to season food (cit. Veronelli). We talk about wine vinegar, according to the Community legislation, if the product obtained by acetic fermentation has a total acidity of not inferior to 60 grams/liter. The balsamic vinegar instead is obtained from the slow acetic fermentation of grape must which is cooked with direct heat and left to become vinegar in oak, chestnut, ash and mulberry.
