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Vinegar. A weak, aqueous solution of acetic acid (q.v.) with a characteristic sour taste that is obtained by the acetic acid fermentation (q.v.) of dilute alcoholic liquids, such as cider, wine, beer, and others. It may be used as a rope inhibitor (q.v.), mold inhibitor (q.v.), and as a flavor (q.v.) enhancer in some variety breads (q.v.). Its strength, or acetic acid content, is indicated in grains which represent one-tenths percent of acetic acid content; hence, a 10-grain vinegar would contain 1% of acid.