The main component of glacial acetic acid, and vinegar almost throughout the history of human civilization. Acetic acid-fermenting bacteria (Acetobacter) can be found in every corner of the world, and every nation will inevitably find vinegar when making wine-it is a natural product of these alcoholic beverages exposed to air. For example, there is a saying in China that Dukang's son Heita got vinegar because of the long brewing time.
People in ancient Rome boiled sour wine in a lead container to obtain a high-sweet syrup called "sapa". "Sapa" is rich in a sweet lead sugar, namely lead acetate. In the 8th century AD, the Persian alchemist Jabir concentrated the acetic acid in vinegar by distillation.