As an expert sommelier and brewer, I can assure you that vinegar does contain alcohol, but the amount is usually quite low. Vinegar is made through a fermentation process in which bacteria convert ethanol, or alcohol, into acetic acid. This process occurs naturally and has been used for centuries to produce vinegar.
During the fermentation process, the alcohol content in the initial solution decreases as it is converted into acetic acid. The bacteria responsible for this conversion are called acetic acid bacteria, and they thrive in the presence of oxygen. They consume the ethanol and produce acetic acid as a byproduct.
The amount of alcohol remaining in vinegar can vary depending on several factors, including the length of the fermentation process and the type of alcohol used as the starting material. In general, the longer the fermentation process, the lower the alcohol content in the resulting vinegar.
Most commercially available vinegars, such as white vinegar, apple cider vinegar, or balsamic vinegar, contain only trace amounts of alcohol, usually less than 0.5%. These levels are considered negligible and are unlikely to have any significant effects, especially when used in cooking or dressing.
It's important to note that there are some specialty vinegars, such as wine vinegar or sherry vinegar, that may have a slightly higher alcohol content. These vinegars are made from specific types of alcoholic beverages and may retain a small amount of alcohol even after fermentation. However, the alcohol content in these vinegars is still relatively low, usually around 2-3%.
In my personal experience, I have worked with various types of vinegars in both cooking and brewing. While vinegar does contain alcohol, it is typically present in such small amounts that it does not significantly impact the overall flavor or composition of the vinegar. The primary flavor profile of vinegar comes from the acetic acid and other compounds produced during fermentation.
To summarize, vinegar does contain alcohol, but the alcohol content is usually low, especially in commercially available vinegars. The fermentation process converts ethanol into acetic acid, which gives vinegar its characteristic tangy flavor. While there may be some specialty vinegars with slightly higher alcohol content, the levels are generally considered negligible and safe for consumption.