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The use of vinegar stretches back into antiquity. It is mentioned in the Bible, the Hebrews knew about it and the Romans made a drink out of it.
Its origin runs parallel with the time at which man started to use grape juice to make wine, and its discovery was probably due to a mistake in storing. It has been long accepted that wine will only keep well in full, well corked casks, thus avoiding any contact with the air, but it was not until Pasteur's work that we really understood how this metamorphosis took place. In fact it is a fermentation that, subject to the action of Mycoderma Aceti, converts the alcohol in the wine into acetic acid using the oxygen in the air.