Vinegar, from the French “vin aigre” (sour wine), is a product obtained through the action of acetic bacteria on a hydroalcoholic solution. Vinegar can be produced from any food that ferments alcohol. Hence there are apple, beet, rice and, naturally, wine vinegars.
In the case of Sherry Vinegar, acetification takes place exclusively on Sherry Wines, either from the year without fortification or aging.
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