Vinegar is a liquid consisting mainly of acetic acid and water. It is produced through the fermentation process of ethanol by acetic acid bacteria. The word "vinegar" originates from the French term "vin aigre," which means "sour wine," reflecting its sour taste and its possible historical association with the conversion of wine into vinegar.

The food regulations currently in force believe that vinegar is the result of alcoholic and sorrel fermentation of any sugar substrate.

European countries have established rather strict legislation for vinegars of different nations. The acidity of wine vinegar (acetification obtained exclusively from wine) must be at least 6% (w / v) and the maximum residue of ethanol must not exceed 1.5% (v / v).

The production of wine vinegar is different depending on the production systems.

To reduce production costs, acidification times need to be reduced and the most widely used system today is Schutzenbach technology which allows good quality acidification in about a week.

Wine vinegar studies