The invention relates to a method for the after-treatment of a vinegar obtained by fermentation. The method is characterized in that the vinegar is treated with ultrasound by means of an ultrasonic device, by taking into account the following parameters: amplitude 0.1 to 150 μmfrequency 10 to 200 kHzsurface intensity of the ultrasonic treatment 0.001 to 200 W/cm2 power per ultrasonic device used 20 to 20000 Wnet energy input 0.01 to 2000 kWh/m3 volume-related power input 0.001 to 100 W/mLliquid pressure 0.1 to 50 bar, andtemperature −2 to 150° C. The ultrasonic treatment of the vinegar obtained by fermentation has an influence on the sensory, optical and microbial quality of the vinegar and influences the storability and effect thereof.
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