all wines will turn into vinegar if you over-ferment them
this is undesirable if you want to drink it, but for a seasoning to add to dishes it can be pretty useful
They are both fermented. Wine is just fermented fruit while vinegar can be just about anything fermented with a few added chemicals.
Acetic acid (5-9%) from fermented coconut juice, in water solution.
Wine, Balsamic Vinegar
common malt vinegar is made of ethanoic acid == ==
Red wine vinegar is red wine which has oxidized to turn into vinegar. Unless your vinegar is what is called "non-brewed condiment," ALL vinegar is oxidized alcoholic liquor. Wine vinegars are made from wines, cider vinegar is made from fermented apple juice, malt vinegar is made from a simple beer, etc.
Acetic acid (5-9 %) from fermented and distilled coconut juice or sugarcane, in water solution.
Mead is fermented the fermented mixture of honey and water. It really is not wine.
Generally, white vinegar is often synthetic acetic acid, and cider vinegar is fermented from apple cider. The difference in cooking is one of flavor, as the two have similar chemical properties.
Balsamic vinegar is made from grape pressings which have not been made into wine. It is aged in barrels similar to wine. It is generally very deep burgundy and slightly sweet and syrupy, depending how long it has been aged. Other vinegars such as white wine or rice wine vinegar are made from wine in a controlled process. The sugar in the mixture becomes alcohol and the alcohol becomes acetic acid in order to produce vinegar.
Red wine vinegar is not a combination of vinegar and red wine. It is red wine that has turned to vinegar, the alcohol being converted to acid.
Alegar
Apple juice can BECOME vinegar when it is fermented by acetobacters. It does not contain vinegar- it is changed INTO vinegar.