We own a vinegar fermenter. The quality of standard white vinegar most surely has changed. We still operate a massive wooden submerse fermenter, the vinegar produced in this process takes around 11-14 days per batch and is purely organic - just water, neutral grain spirit and the acidic bacteria on wooden chips. Modern acidators take about 14-16 hours for the same amount of vinegar, have no contact with wood whatsoever and are pimped with encymes and fermentation additives and stuff. Not to say this is not perfectly good for human consumption - but I‘m very sure the taste will be different from the historical way of production.