Vinegar as a comestible is looking back on quite a long history and has been serving very different purposes from flavour enhancer to disinfection medium through the centuries. For about 500 years now, vinegar is taken for preserving all sorts of vegetables. It is used in marinades and salad dressings as well as it has been applied in the cosmetics industry to some extent.
When making vinegar, one has to differentiate between a couple of divers processes (from open fermentation to submerged fermentation). Nowadays, microfiltration via customized C-CUT hollow fiber modules is applied to properly remove bacteria from the acetic acid as well as to cut off trubs and microorganisms.