Hello David,
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I must say that i had no idea what you mean by "artificial vinegar" so i googled it. Both seem to be acetic acid, but from different sources. I don't know what effect that might have on color though. To be safe you might want to stick to natural vinegar.
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Industrial acetic acid is perfectly fine (if you make sure the concentration is suitable - vinegar usually has around 5%). While the source (natural fermentation of alcohol vs. chemical factory) does not matter for cleaning, any kitchen vinegar with organic residues from the whole fermentation process (preferred for the added flavour) may complicate things.
Regards,
Kai