Varieties, production, composition and health benefits of vinegars: A review.
Ho CW, Lazim AM, Fazry S, Zaki UKHH, Lim SJ.
Food Chem. 2017 Apr 15;221:1621-1630. doi: 10.1016/j.foodchem.2016.10.128

Effects of Red Wine Vinegar Beverage on the Colonic Tissue of Rodents: Biochemical, Functional and Pharmacological Analyses.
Enkhsaikhan A, Takahara A, Nakamura Y, Goto A, Chiba K, Lubna NJ, Hagiwara-Nagasawa M, Izumi-Nakaseko H, Ando K, Naito AT, Sugiyama A.
Biol Pharm Bull. 2018;41(2):281-284. doi: 10.1248/bpb.b17-00816.

Acetic acid bacteria and the production and quality of wine vinegar.
Mas A, Torija MJ, García-Parrilla Mdel C, Troncoso AM.
ScientificWorldJournal. 2014 Jan 21;2014:394671. doi: 10.1155/2014/394671

Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar.
Cejudo-Bastante MJ, Rodríguez Dodero MC, Durán Guerrero E, Castro Mejías R, Natera Marín R, García Barroso C.
J Sci Food Agric. 2013 Mar 15;93(4):741-8. doi: 10.1002/jsfa.5785.

Population dynamics of acetic acid bacteria during traditional wine vinegar production.
Vegas C, Mateo E, González A, Jara C, Guillamón JM, Poblet M, Torija MJ, Mas A.
Int J Food Microbiol. 2010 Mar 31;138(1-2):130-6. doi: 10.1016/j.ijfoodmicro.2010.01.006.

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