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Vinegar is a sour liquid produced through the fermentation of ethanol by acetic acid bacteria. This process converts the ethanol into acetic acid, which gives vinegar its characteristic sour taste and distinct smell. The source of the ethanol can vary, including wine (wine vinegar), cider (cider vinegar), beer, or fermented grain. The specific qualities of the vinegar will depend on the original ingredients and the fermentation process used. Vinegar has a long history of use in both culinary and non-culinary applications. In cooking, it is a common ingredient in salad dressings, marinades, sauces, and pickling. It is also used as a condiment. Beyond the kitchen, vinegar is sometimes used as a cleaning agent and in certain traditional remedies.