Vinegar as a solution of acetic acida which is obtained from natural resources is very versatile and used as an food seasoning, flavoring, preservative or as a descaling agent. In addition to the fact that we use it in the diet, vinegar is associated with some medicinal properties and it is even associated with easier control of digestion for weight loss and diabetes. Throughout history, there have been several ways in which vinegar was obtained, first from wine and later from the pomace of various fruits. Each different technological process of vinegar production has certain advantages and disadvantages, and nowadays more and more processes are used that are fast, efficient, and as natural as possible in order to obtain vinegar of top quality and taste. Virovitica vinegar is produced in the Virovitica vinegar factory in a traditional way that has not changed for more than 60 years. It is produced on wooden Frings generators that enable the natural production. Based on the analyzed quality parameters for 4 types of Virovitica vinegar, the thesis determines whether the quality of vinegar is in accordance with legal regulations and describes the technological procedure used for their production.