The use of vinegar, containing various organic acids and phenolic compounds derived from the acetic fermentation of apple pomace wine, has detergent effects. Its effectiveness against certain spores and vegetative bacteria has been demonstrated. This reduces the need for chemical cleaning agents in the fruit processing industry or across the entire value chain, including agriculture, logistics, distribution, and retail stores. In industrial settings, vinegar has also shown its detergent capabilities in aeroponics (for cleaning grow trays) and in descaling pasteurization tunnels used in the beverage industry.