Distilled or white vinegar is made from diluted distilled ethyl alcohol. It adds no color to a food but may have a harsh acid taste. White vinegar is generally considered to be a "cleaner" vinegar and is available at less expensive prices. Vinegars usually have a 4 to 6 per cent acetic acid, an organic acid responsible for the acidity of vinegar. It is formed when a microorganism called aceto-bacter aceti acts on ethyl alcohol in the presence of oxygen. While the acid is the same in vinegar from any source, the flavor, odor, and color of the vinegar depend upon the materials from which it is made.