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Wine vinegars do still contain some level of alcohol. The vinegar taste is actually due to acetic acid, but the chemical transformation is never fully complete just sitting around a kitchen. Vinegar would be much too gross to drink in the quantity it would take to intoxicate anyone.
By having the wineâs ethanol content undergo a fermentation process, acetic acid is produced and this substance makes up the key ingredient in vinegars. Depending on the source of vinegar, the concentration of acetic acid may vary from as low as 4% in table vinegars to as much as 18% in some types.