Vinegars are traditionally produced through the natural oxidation of alcoholic liquids. This process cannot be carried out without obtaining a small amount of residual alcohol. Typically, spirits, herbal, and apple vinegars contain less than 0.3% alcohol by volume, while simple wine and balsamic vinegars contain up to about 0.5% alcohol by volume. It should be noted that vinegar is usually used highly diluted. This means that the amount of alcohol remaining in prepared dishes is very low.