c →top: éjaan, replaced: kayata → kaya ta using AWB
Larik 1:
[[Barkas:Eguilles_20110828_14.jpg|jmpl|Macem-macem anggur, sing kanggo rasa, didol ing Prancis]]
'''Cuka''' minangka cuweran banyu [[Asem asetat|asam asetat]] lan bahan kimia tilak sing bisa kalebu rasa . Cuka biasane ngemot 5-8% asam asetat kanthi volume.<ref name="harvard">{{Cite web|url=https://www.hsph.harvard.edu/nutritionsource/food-features/vinegar/|title=Vinegar|date=1 October 2019|publisher=TH Chan School of Public Health, Harvard University|access-date=4 March 2020}}</ref> Racaké asam asetat diproduksi kanthi [[Fermèntasi|fermentasi]] [[Étanol|etanol]] utawa [[gula]] dening bakteri asam asetat .<ref>{{Cite journal|last=Nakayama T|year=1959|title=Studies on acetic acid-bacteria I. Biochemical studies on ethanol oxidation|url=http://jb.oxfordjournals.org/content/46/9/1217.extract|journal=J Biochem|volume=46|issue=9|pages=1217–25}}</ref> Ana macem-macem jinis cuka, gumantung saka bahan sumber. Cuka saiki umume digunakake ing seni kuliner : minangka [[Olah-olah|bahan masak sing]] asam, utawa asem .
Iki minangka [[Asem|asam]] ringan sing paling gampang diproduksi, miturut sejarah duwe maneka panggunaan industri lan domestik (kayatakaya ta panggunaan minangka [[Déterjèn|pembersih rumah tangga]] ).<ref name="harvard">{{Cite web|url=https://www.hsph.harvard.edu/nutritionsource/food-features/vinegar/|title=Vinegar|date=1 October 2019|publisher=TH Chan School of Public Health, Harvard University|access-date=4 March 2020}}</ref>
