In Messinia, high quality vinegar is produced from wine and currant grapes. The local people call vinegar ‘glykadi’, especially when it is produced from sweet fresh wines of the year, which have not completed their fermentation. The traditional method of vinegar production is a slow process. Once wine is mixed with high quality old vinegar, it is left in half full barrels. With the aid of oxygen and acetic acid bacteria, it slowly acidifies. This process takes several months. The modern industrial method has significantly sped up the process by using large reactors with hot air pressure. The aging of vinegar improves its quality in terms of aroma and flavor. Vinegar is used as a cooking ingredient in salads, delicacies, and vegetables.