Vinegar (raw material)

Vinegar is a mixture of water and acetic acid, an organic acid that occurs widely in nature. Acetic acid is formed through the natural decomposition and metabolic processes of acetic acid bacteria, which ferment alcohol into acetic acid and water. Today, the majority of vinegar is still obtained from high-proof alcohol, usually brandy.

A distinction is made between vinegars depending on their origin, e.g. wine vinegar made from grapes, apple vinegar made from cider, whereby these natural vinegars made from fruit contain valuable accompanying substances such as vitamins, minerals, sugar and others. These natural vinegars are mainly used in the kitchen for nutrition, depending on flavour and preparation.

Industrially produced vinegar essence is used in the garden for weed control or in the household as a cleaning agent and for a variety of other applications. This is then adjusted to the desired acidity to achieve the ideal effect.

The natural table vinegars have an acidity of approx. 5% and a pH value of approx. 2.5. For household or garden applications, an acidity of 10% to 15% with a pH value between 2.0 and 2.3 is ideal. Vinegar or acetic acid is easily biodegradable up to this level and does not accumulate in nature.

These acidity levels and the low pH value are the main reason for the germicidal effect of vinegar, as very few microorganisms can survive in such an acidic environment. This is how most types of bacteria and fungi are controlled, as well as many viruses. The higher the acetic acid content, the lower the pH value and the longer the exposure time, the stronger the antimicrobial and antiviral effect of the vinegar.

Vinegar can easily replace countless cleaning agents, care products and other drugstore products. It is cheaper and also more environmentally friendly. Many advanced civilisations used vinegar as a natural remedy several thousand years ago. Vinegar has an anti-inflammatory, antibacterial and antipyretic effect and has a positive influence on the acid-base balance in the body. Not forgetting its many uses in the kitchen for preparing salad dressings, stews and other dishes, as well as for pickling and thus preserving vegetables.

Vinegar has been authorised as a basic substance for use for plant protection purposes since 2019 (Implementing Regulation EU No. 2019/149). It is used as a herbicide to control weeds. A second treatment is permitted if the weeds resprout.

Discover the variety of uses for vinegar. There is certainly a whole range of applications that will bring you relief and solutions in the daily course of things.