||It has been suggested that this article be merged with Liquid smoke. (Discuss) Proposed since October 2015.|
|Appearance||Yellow to red liquid|
|Boiling point||99 °C (210 °F; 372 K)|
Refractive index (nD)
EU classification (DSD)
|Flash point||44 °C (111 °F; 317 K)|
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Pyroligneous acid, also called wood vinegar or wood acid, is a dark liquid produced through the natural act of carbonization, which occurs when wood is heated in an airless container during charcoal production, such as pyrolysis.
The principal components of pyroligneous acid are acetic acid, acetone and methanol. It was once used as a commercial source for acetic acid. In addition, the vinegar often contains 80-90% water along with some 200 organic compounds.
During the United States Civil War it became increasingly difficult for the Confederate States of America to obtain much needed salt. Curing meat and fish with pyroligneous acid was attempted by cooks to compensate for this deficiency. Unfortunately for the Confederate States Army it was not a comparable method of food preservation. 
- Pyroligneous acid from Sigma-Aldrich
- George A. Burdock (2010), "PYROLIGNEOUS ACID", Fenaroli's Handbook of Flavor Ingredients (6th ed.), Taylor & Francis, pp. 1774–1775, ISBN 978-1-4200-9077-2
- Looa, A.Y.; Jaina, K.; Darahb, I. (2007). "Antioxidant and radical scavenging activities of the pyroligneous acid from a mangrove plant, Rhizophora apiculata". Food Chemistry 104 (1): 300–307. doi:10.1016/j.foodchem.2006.11.048. Retrieved 16 November 2015.
- Jung, Kyung-Hwan (2007). "Growth inhibition effect of pyroligneous acid on pathogenic fungus,Alternaria mali, the agent of Alternaria blotch of apple". Biotechnology and Bioprocess Engineering 12 (3): 318–322. doi:10.1007/BF02931111. Retrieved 16 November 2015.
- Webster's Revised Unabridged Dictionary (1913)
- Kurlansky, Mark (2002). Salt: A World History. Penguin Books. pp. 267–68. ISBN 0-14-200161-9.