Product overview

The name "vinegar" is reserved for the product obtained exclusively by the biological process of "double fermentation", alcoholic and acetic, of foodstuffs and beverages of agricultural origin or their aqueous dilutions. Wine, cider and perry used to make vinegar may contain volatile acidity. The residual alcohol content of vinegars, other than wine vinegar, is limited to 0.5% vol.; for wine vinegars it is limited to 1.5% vol. and for vinegars made from liqueur wines or vins doux naturels, it may reach 3% vol. The minimum acetic content of vinegars (acetimetric degrees at +20°C) is 5 g of acetic acid per 100 mL (6 g for wine vinegars). A difference of 0.2°, i.e. 2 g of acetic acid per liter of vinegar, may be allowed in the measure of this content.