vinegar made from wine by the agency of acetic acid bacteria
vinegar which is obtained exclusively by acetous fermentation of wine, and has a total acidity of not less than 60 grams per litre expressed as acetic acid
vinegar - sour liquid that is made by the fermentation of any of numerous dilute alcoholic liquids into a liquid containing acetic acid. Vinegar may be produced from a variety of materials: apples or grapes (wine or cider vinegar); malted barley or oats (malt vinegar); and industrial alcohol (distilled white vinegar). ... As a commercial product, however, vinegar was probably first made from wine (French vin, "wine"; aigre, "sour"). Vinegar can be made from any liquid that is capable of being converted into alcohol in a two-step process.
2. ... yams, sweet potatoes and similar edible parts of plants containing 5% or more by weight of starch, prepared or preserved by vinegar or acetic acid ...
3. The chief sources of vinegar are indicated by the names wine-, malt-, sugar-, and wood-vinegar.
1. Definitions of the following shall be as set out in Annex I: ... grape juice, concentrated grape juice, wine, new wine still in fermentation, wine vinegar, wine lees, grape marc, piquette, wine fortified for distillation ...
