Alcohol vinegar (white distilled vinegar; Acetum; aqueous acetic acid 4–8% w/w)

Description

• Clear, colorless vinegar obtained by acetous fermentation of ethanol (agricultural ethyl alcohol) by acetic acid bacteria, then filtered/polished to a neutral, clean flavor.

• In many markets “distilled” means “made from distilled alcohol,” not that the finished vinegar is distilled.

• Typical total acidity: 5–6% w/w as acetic acid (≈50–60 g/L). pH ~2.4–2.8; °Brix ≈ 0; residual sugars/congeners negligible.

Caloric value (per 100 g)

• ~15–24 kcal/100 g (from acetic acid at 5–6%).

• On labels often 0 kcal per serving due to small serving size and rounding.

Key constituents

• Acetic acid and water.

• Traces of volatiles (e.g., ethyl acetate, light aldehydes); ash/minerals very low.

• Analytical markers: titratable acidity (TA), pH, conductivity, color (APHA/Hazen), turbidity (NTU), density @ 20 °C, volatile impurities.

Production process

• Substrate: rectified agricultural ethanol (from grains/sugars/molasses).

• Acetification: submerged fermentation in aerated acetators with Acetobacter/Komagataeibacter (batch or continuous) to high-strength vinegar.

• Standardization: dilution with purified water to 4–8% acidity (commonly 5–6%).

• Polishing & packaging: clarification/filtration (optional activated carbon), microfiltration, pasteurization as needed, filling in glass/HDPE with acid-resistant closures.

• Operate under GMP/HACCP with CCP on micro control, acidity, foreign bodies, and pack integrity.

Sensory and technological properties

• Aroma/flavor: sharp, clean acidity; far fewer congeners than wine/cider vinegars.

• Function: acidulant, pH control, and preservation aid (synergy with salt/sugar); reacts with bicarbonate to release CO₂ (leavening).

• Low buffering → rapid pH drop; potential corrosion with Cu/Al contacts.

Food uses

• Pickles/brines, condiments (ketchup, mayo, mustard), dressings, BBQ/sauces, marinades, quick pickles, bakery acid–base systems, general pH adjustment in RTE foods.

• Typical inclusion (finished foods): 0.1–2.0% by weight of 5–6% vinegar (confirm in pilot trials).

Nutrition and health

• Very low energy at culinary doses; sodium negligible unless added.

• Undiluted acid may irritate mucosa or erode enamel—use diluted in foods.

• Preliminary evidence suggests postprandial glycemia moderation; avoid unauthorized health claims.

Lipid profile

• Total fat: none/negligible; only trace SFA, MUFA, PUFA from any flavor carriers.

• Health note: emphasizing MUFA (monounsaturated fatty acids) and PUFA (polyunsaturated fatty acids) over SFA (saturated fatty acids) is generally favorable/neutral for blood lipids; not material here. TFA (industrial trans fatty acids) absent; MCT (medium-chain triglycerides) not characteristic.

Quality and specifications (typical topics)

• Acidity (as acetic acid): 5.0–6.0% w/w (tolerance ±0.2%).

• pH 2.4–2.8; color ≤10 APHA (water-white).

• NTU within spec; no “mother” at release.

• Volatile impurities (ethyl acetate, acetaldehyde) limited; methanol low/not characteristic.

• Metals/pesticides compliant; chloride/sulfate/ash very low; micro within limits (pathogens absent).

• Packaging: glass/HDPE; avoid reactive metals.

Storage and shelf-life

• Store cool/dry, protect from light and reactive metals; keep closures tight to limit oxygen ingress.

• Typical shelf-life 24–36 months unopened; benign sediment (“mother”) may form over time—filter to clarify.

Allergens and safety

• Gluten-free; not a major EU/US allergen.

• For pickling, validate equilibrium pH ≤4.2 (or per local code).

• In-plant: prevent corrosion, manage acid vapors, protect operators and equipment.

INCI functions in cosmetics

• INCI names: Vinegar/Acetum; component acid Acetic Acid.

• Roles: pH adjuster, mild astringent, antimicrobial adjunct; assess skin tolerance and compatibility with metal components.

Troubleshooting

• Haze/sediment (“mother”): post-pack microbial growth → microfiltration, optional pasteurization, oxygen control, sanitary filling.

• Harsh/solvent note: high ethyl acetate → optimize fermentation aeration/oxidation and carbon polishing.

• Metallic taste/discoloration: reactive contact → switch to glass/HDPE, acid-resistant fittings.

• Soft pickles: low Ca/excess heat → add CaCl₂ where allowed, manage thermal profile, verify salt/acid balance.

• Under-acidification: confirm TA/pH, adjust dosage or use higher-strength vinegar.

Sustainability and supply chain

• Prefer renewable ethanol sources; optimize aeration/heat recovery in acetators.

• Use recyclable glass/PET/HDPE; where legal, consider concentrate→dilute logistics to cut transport mass.

• Treat effluents to BOD/COD targets; full traceability under GMP/HACCP.

Conclusion
Alcohol vinegar is a clean, reliable acidulant for preservation, flavor balance, and pH control. Tight management of acetification, standardization, and pack hygiene delivers a product that is safe, stable, water-white, and technologically consistent across applications.

Mini-glossary

• TA — Titratable acidity: grams of acetic acid per 100 mL (% w/w) indicating vinegar strength.

• APHA (Hazen) color — Water-white color scale for clear liquids; lower values = clearer.

• NTU — Nephelometric turbidity units: clarity measure; higher values = more haze.

• pH — Log measure of acidity; vinegar at ~2.4–2.8 strongly lowers pH at low doses.

• SFA — Saturated fatty acids: excessive intakes may raise LDL; not relevant in vinegar.

• MUFA — Monounsaturated fatty acids (e.g., oleic): generally favorable/neutral for blood lipids; not relevant here.

• PUFA — Polyunsaturated fatty acids (e.g., linoleic): beneficial when balanced; not relevant in vinegar.

• TFA — Trans fatty acids (industrial): avoid; absent in vinegar.

• MCT — Medium-chain triglycerides: typical of coconut oil; absent in vinegar.

• GMP/HACCP — Good Manufacturing Practice / Hazard Analysis and Critical Control Points: hygiene and preventive-safety systems with defined CCP.

• CCP — Critical control point: step where a control prevents/reduces a hazard.

• BOD/COD — Biochemical/Chemical oxygen demand: fermentation-plant wastewater impact indicators.

Alcohol vinegar studies

Some interesting studies on alcohol vinegar:

de Castro RD, Mota AC, de Oliveira Lima E, Batista AU, de Araújo Oliveira J, Cavalcanti AL. Use of alcohol vinegar in the inhibition of Candida spp. and its effect on the physical properties of acrylic resins. BMC Oral Health. 2015 Apr

 Abstract. Background: Given the high prevalence of oral candidiasis and the restricted number of antifungal agents available to control infection, this study investigated the in vitro antifungal activity of alcohol vinegar on Candida spp. and its effect on the physical properties of acrylic resins. Methods: Tests to determine the Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) of vinegar alcohol (0.04 g/ml of acetic acid) and nystatin (control) were performed. The antifungal activity of alcohol vinegar was assessed through microbial growth kinetic assays and inhibition of Candida albicans adhesion to acrylic resin at different intervals of time. Surface roughness and color of the acrylic resin were analyzed using a roughness meter and color analyzer device. Results: Alcohol vinegar showed MIC75% and MFC62.5% of 2.5 mg/ml, with fungicidal effect from 120 min, differing from nystatin (p < 0.0001), which showed fungistatic effect. Alcohol vinegar caused greater inhibition of C. albicans adhesion to the acrylic resin (p ≤ 0.001) compared to nystatin and did not change the roughness and color parameters of the material. Conclusion: Alcohol vinegar showed antifungal properties against Candida strains and caused no physical changes to the acrylic resin.

Saiz-Abajo MJ, Gonzales-Saiz JM, Pizarro C. Classification of wine and alcohol vinegar samples based on near-infrared spectroscopy. Feasibility study on the detection of adulterated vinegar samples. J Agric Food Chem. 2004 Dec 15;52(25):7711-9. doi: 10.1021/jf049098h. 

 Abstract. Near-infrared (NIR) spectroscopy was used to discriminate between wine vinegar (red or white) and alcohol vinegar. One orthogonal signal correction method (OSC) was applied on a set of 73 vinegar NIR spectra from both origins and artificial blends made in the laboratory in order to remove information unrelated to a specific chemical response (tartaric acid), which was selected due to its high discriminant ability to differentiate between wine vinegar and alcohol vinegar samples. These corrected NIR spectra, as well as raw NIR spectra and 14 physicochemical variables, were used to develop separate classification models using the potential functions method as a class-modeling technique. The aforementioned models were compared to evaluate the suitability of NIR spectroscopy as a rapid method for discriminating between vinegar origins. The transformation of vinegar NIR spectra by means of an orthogonal signal correction method prompted a notable improvement in the specificity of the constructed classification models. The classification model developed was then applied to artificial vinegar blends made in the laboratory to test its capacity to recognize adulterated vinegar samples.

Yin XY, Zhong WK, Huo J, Chang X, Yang ZH. Production of vinegar using edible alcohol as feedstock through high efficient biotransformation by acetic acid bacteria. Food Sci Biotechnol. 2017 Dec 16;27(2):519-524. doi: 10.1007/s10068-017-0283-z. eCollection 2018 Apr.

Abstract. In this paper, an optimal semi-continuous process for vinegar production from edible alcohol through biotransformation by acetic acid bacteria (AAB) WUST-01 was developed. The optimized medium composition for the starting-up stage was glucose 5.1 g/L, yeast extract 26.2 g/L, and ethanol 11.9 mL/L, and the optimal ethanol for the following semi-continuous stage was 50 mL/L. In the semi-continuous biotransformation process, the optimal withdraw ratio was 50% of working volume with 12 h cycle time. With these conditions, the total acidity could reach to 77.3 g/L and the acidity productivity could reach to 3.0 g/(L h) in a 5 L reactor. Furthermore, it was investigated to strengthen vinegar synthesis through enhancing alcohol dehydrogenase and aldehyde dehydrogenase activity in AAB by ferrous ion and pueraria flower extract as the enzyme regulators. With these regulators, the vinegar synthesis efficiency can be improved 16.3 and 13.2% respectively.

An interesting study.

Given the high prevalence of oral candidiasis and the restricted number of antifungal agents available to control infection, this study investigated the in vitro antifungal activity of alcohol vinegar on Candida spp. and its effect on the physical properties of acrylic resins.

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(1) Use of alcohol vinegar in the inhibition of Candida spp. and its effect on the physical properties of acrylic resins.
de Castro RD, Mota AC, de Oliveira Lima E, Batista AU, de Araújo Oliveira J, Cavalcanti AL.
BMC Oral Health. 2015 Apr