Throughout history until now, vinegar is an essential spice in everyday human life. It is used predominantly as a spice but has a multipurpose use. The process of vinegar production itself consists of alcoholic fermentation and acetic fermentation. An important factor of the process itself are acetic bacteria without which the process would be unfeasible. They oxidize ethanol to acetic acid. Some of the traditional ways to obtain vinegar are the Orleans procedure and getting vinegar in Frings acetator. They differ in the speed of production and the outcome itself, so the Orleans process produces better quality vinegar, and in Frings acetate, an extremely aromatic vinegar is obtained. In addition to acetic acid, vinegar contains other components such as ethanol, methanol, ash, minerals and more. Like any edible food, although the process of producing acetic acid is naturally protected, vinegar is prone to spoiling depending on the conditions in which it is found and how it was originally treated. Today on the market, in addition to alcohol vinegar, we have various types of vinegar with various additives, such as apple cider vinegar, balsamic vinegar, wine vinegar, malt vinegar. Like most natural components, vinegar due to its rich composition possesses various antimicrobial and antioxidant properties that explain its daily use in human nutrition.