There are only two components of vinegar essence, namely acetic acid and water. It is made of edible glacial acetic acid and water. Because glacial vinegar has a certain corrosive effect on human tissues, the state stipulates that the content of glacial acetic acid in vinegar essence should not exceed 3% ~ 4%.

Moreover, vinegar essence contains no nutrients. Usually only used for seasoning.

Vinegar is made from sorghum, corn, millet, apples, grapes, red dates, persimmons and barley. Through the interaction of various microorganisms. Biochemical decomposition reaction takes place, which decomposes the starch of macromolecular chain into monosaccharide, then converts monosaccharide into ethanol, and finally converts ethanol into acetic acid, accompanied by various nutrients. Vinegar generally contains 2% ~ 5% acetic acid (some aged vinegar is as high as 8 ~ 10%), as well as lactic acid, grape acid, amino acids, succinic acid, sugar, glycerol, aldehydes and inorganic salts.