This is because the acetic acid lowers the pH in the ear, and a lower pH might restrict the growth of bacteria and fungi. Diluted white vinegar was thought to be useful for treating swimmer’s ear (otitis externa). Topical use of vinegar as an anti-infective is centuries old, especially before the discovery of antibiotics. A popular example of a tradition fruit vinegar is the balsamic variety of Modena, Italy, which is made from white Trebbiano grapes fermented slowly and then aged in casks of various woods. Fruit varieties are wine and white vinegars sweetened with fruit or fruit juice. Herbal vinegars are wine or white distilled vinegars that can be seasoned with garlic, basil, tarragon, or other spices. Specialty vinegars are herbal or fruit vinegars. The US Food and Drug Administration states that diluted acetic acid is not vinegar and should not be added to food products that would be expected to contain vinegar. Vinegar contains many other ingredients such as amino acids, mineral salts, and nonvolatile organic acids. Acetic acid, however, is NOT synonymous with vinegar. Cider and wine vinegars are 5%-6% acetic acid. White distilled vinegars are generally 4%-7% acetic acid. Acetic acid is one product of the fermentation process and gives vinegar its sharp flavor and pungent odor. Vinegar can be made from numerous fermentable carbohydrates including fruits, grains, honey, wine, and even potatoes. Vinegar, from the French vin aigre (sour wine), is a flavoring agent in many cuisines.
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