White distilled vinegar (Acetum; aqueous acetic acid 4–8% w/w)
Description
Clear, colorless vinegar produced by acetous fermentation of ethanol (agricultural ethyl alcohol) using acetic acid bacteria, then filtered/polished to a neutral flavor profile.
In many markets “distilled” refers to vinegar made from distilled alcohol, not to vinegar itself being distilled.
Typical total acidity: 5% w/w as acetic acid (50 g/L). pH ~2.4–2.8; °Bx ≈ 0; virtually no residual sugars or aroma congeners.
Caloric value (per 100 g)
Key constituents
Acetic acid (principal acid), water.
Trace volatiles (e.g., ethyl acetate, light aldehydes), minerals/ash very low.
Analytical markers: titratable acidity (TA, as acetic acid), pH, conductivity, color (APHA/Hazen), turbidity (NTU), density @ 20 °C, volatile impurities.
Production process
Substrate: neutral agricultural ethanol (often from grains/sugars).
Acetification: submerged fermentation in aerated acetators with Acetobacter/Komagataeibacter (continuous or batch) to ~10–20% acetic acid.
Standardization: dilution with purified water to 4–8% acidity (often 5%).
Polishing: clarification/filtration (activated carbon optional), pasteurization as needed, microfiltration, and bottling (glass/HDPE with suitable closures).
Operate under GMP/HACCP with CCP on micro control, acidity, pack integrity, and foreign bodies.
Sensory and technological properties
Flavor/aroma: clean, sharp acidity; minimal congeners vs wine/cider vinegars.
Function: potent acidulant, pH control, preservative aid (synergy with salt/sugar), pickling solvent; reacts with bicarbonate to release CO₂ (leavening).
Processing: low buffering; rapid pH drop in aqueous systems; metallic corrosion risk with Cu/Al.
Food uses
Pickles/brines, condiments (ketchup, mayo, mustard), dressings, sauces/BBQ, marinades, quick pickles, bakery acid–base systems, and general pH adjustment in RTE foods.
Typical inclusion (finished foods): 0.1–2.0% by weight as 5% vinegar (pilot validation recommended).
Nutrition and health
Very low energy at culinary doses; sodium negligible unless salted.
Acidic liquids can erode enamel or irritate mucosa if undiluted; use diluted in foods.
Preliminary evidence links vinegar with postprandial glycemia moderation; avoid health claims unless authorized.
Lipid profile
Total fat: none/negligible; only trace SFA/MUFA/PUFA from carriers if any.
General note: diets emphasizing MUFA (monounsaturated fatty acids) and PUFA (polyunsaturated fatty acids) over SFA (saturated fatty acids) are typically 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): target 5.0 ± 0.2%.
pH: 2.4–2.8; color: ≤10 APHA (water-white).
Turbidity/NTU: within spec; absence of “mother” at release.
Volatile impurities (ethyl acetate, acetaldehyde) within limits; methanol not characteristic (verify low).
Metals/pesticides compliant; chloride/sulfate/ash very low; micro within limits (yeasts/molds low, pathogens absent).
Packaging: compatibility (glass; HDPE with acid-resistant closures/liners).
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; may form benign sediment (“mother”) over time—filter to clarify.
Allergens and safety
Gluten-free; not a major EU/US allergen.
Avoid contact with reactive metals (Cu, Al, carbon steel) to prevent metallic off-notes and corrosion.
For pickling, validate equilibrium pH ≤4.2 (or per local code).
INCI functions in cosmetics
INCI names: Vinegar/Acetum; component acid Acetic Acid.
Roles: pH adjuster, mild astringent, antimicrobial adjunct; assess skin tolerance and corrosion of metallic packaging.
Troubleshooting
Haze/sediment (“mother”): acetic bacteria/yeasts post-pack → microfiltration, optional pasteurization, oxygen control, sanitary fills.
Harsh/solvent note: high ethyl acetate → optimize fermentation aeration/oxidation and polishing carbon.
Metallic taste/discoloration: reactive contact → switch to glass/HDPE, acid-resistant fittings.
Soft pickles: low calcium/high processing temp → add CaCl₂ (where permitted), manage heat, 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; minimize transport mass via concentrate-and-dilute where legal.
Treat effluents to BOD/COD targets; full traceability under GMP/HACCP.
Conclusion
White distilled vinegar is a clean, consistent acidulant for preservation, flavor balance, and pH control. Tight management of acetification, standardization, and pack hygiene yields a product that is safe, stable, water-white, and technologically reliable across applications.
Mini-glossary
TA — Titratable acidity: grams of acetic acid per 100 mL (% w/w) defining vinegar strength.
APHA (Hazen) color — Water-white color scale for clear liquids; lower numbers are clearer.
NTU — Nephelometric turbidity units: clarity measure; higher values = more haze.
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: characteristic of coconut oil; not present in vinegar.
GMP/HACCP — Good Manufacturing Practice / Hazard Analysis and Critical Control Points: hygiene/preventive systems with defined CCP.
CCP — Critical control point: step where a control prevents/reduces a hazard (e.g., micro control, pack integrity).
BOD/COD — Biochemical/Chemical oxygen demand: wastewater-impact indicators for fermentation plants.
pH — Log measure of acidity; vinegar at ~2.4–2.8 delivers strong acidification at low doses.
References__________________________________________________________________________
Yu HH, Jang SW, Kim E, Kim JC, Jang M. Quality Status and Skin-Related Functional Properties of Traditional Korean Fermented Vinegars. Foods. 2025 Aug 4;14(15):2728. doi: 10.3390/foods14152728.
Abstract. The correlation between fermented vinegar's physicochemical properties and functional characteristics, particularly skin-related functionalities, remains unclear. We analyzed the quality of widely consumed Korean fermented vinegars, including grain and persimmon vinegars, and their correlation with skin-related functionalities to establish quality control criteria linked to functional properties. Fifteen traditional Korean grain vinegars and fourteen persimmon vinegars were collected; distilled white vinegar was used as the control group. Grain vinegars showed 3.57-100.00% collagenase and 62.38-77.03% tyrosinase inhibition; persimmon vinegars showed 0.00-94.50% and 30.75-71.54%, respectively. To determine which quality characteristics are high in fermented vinegar with high skin-related functionality, a correlation analysis was conducted. In grain vinegar, total nitrogen and free amino acids were strongly associated with skin-related functionalities. In persimmon vinegar, organic acids, particularly lactic acid, were correlated with skin-related effects; thus, both demonstrated the importance of quality assessment. Insights into relationships between the composition and functional properties of fermented vinegar were gained. Specific quality markers for managing skin-related functionality of Korean fermented vinegar established a scientific basis for standardizing quality control, developing high-value functional vinegar products, and ensuring consistent product quality.
LEUNG, Dora Kam-Chi, et al. "Use of distilled white vinegar dressing supplemental to oral antibiotics in the management of Pseudomonas aeruginosa exit site infection in continuous ambulatory peritoneal dialysis patients." Hong Kong Journal of Nephrology 3.1 (2001): 38-40.
Abstract. Pseudomonas aeruginosa infected peritoneal catheter exit sites have been a troublesome problem among patients on continuous ambulatory peritoneal dialysis (CAPD). P. aeruginosa is characterized by its versatility and ability to colonize even in water with minimum nutrients. This is a retrospective report on the experience of attempts to control the growth of the microbe by altering the acidity of the habitat environment using diluted distilled white vinegar (pH 3). All patients were also treated with oral ciprofloxacin. This regimen achieved 97% eradication with no relapse. The application of vinegar dressing for P. aeruginosa infected peritoneal catheter exit sites was found to achieve an apparently higher eradication and a lower relapse rate when compared with historical controls using chlorhexidine or Eusol dressings. Further prospective study is required to confirm the effectiveness of such regimen.
TAN, San Chiang, et al. Vinegar fermentation. 2005.
Abstract. Traditionally, the manufacture of vinegar provided a means of utilizing a large proportion of the cull fruit from apple-packing establishments and the waste from apple processing facilities. Most vinegar is now produced from distilled grain alcohol. Vinegar may be defined as a condiment made from various sugary and starchy materials by alcoholic and subsequent acetic fermentation. The vinegar bacteria, also called acetic acid bacteria, are members of the genus Acetobacter and characterized by their ability to convert ethyl alcohol (C2H5OH) into acetic acid (CH3CO2H) by oxidation. Vinegar can be produced from various raw materials like distilled alcohol, wine, rice wine and any kind alcoholic solution by several major production techniques for making vinegar such as the Orleans process, generator process and submerged acetification process. The Orleans process consists of wood barrels filled with alcohol liquid fermented for about 1 to 3 months at 70ºF to 85ºF (21°C to 29°C). After fermentation, 1/4 to 1/3 of the vinegar is then drawn off for bottling and an equivalent amount of alcoholic liquid added. The generator process was introduced by Schutzenbach in 1823. Non compacting material is filled in the large upright wood tanks above a perforated wood grating floor. Re-circulated fermenting liquid trickles over packing material toward the bottom while air moves from the bottom inlets toward the top. The recirculation process takes about 3 to 7 days after which 2/3 of the final vinegar product is withdrawn from the tank and new alcohol solution is added. In 1955, Hromatka reported on a new method of making vinegar using submerged acetification. In this process, supply air is forced into the alcohol liquid in the tank and the material is fermented at 86°F (30°C). At the end of every cycle, 1/3 of the liquid is discharged as final product, replaced with mash containing fresh alcohol solution and a new fermentation cycle begins. The aim in the present study is to identify quality and microbial differences between the generator process and submerged acetification and to characterize the species of vinegar bacteria used in acetification.
Xu, Qingping, Wenyi Tao, and Zonghua Ao. "Antioxidant activity of vinegar melanoidins." Food Chemistry 102.3 (2007): 841-849.
Abstract. Melanoidins, the brown polymers formed through Maillard reaction during vinegar process, are one of major high-molecular-weight fractions of vinegar. In this study the antioxidant activity of high-molecular-weight fractions (MW > 3500 Da) separated from ethanol-supernatant extraction of concentrated Zhenjiang aromatic vinegar was evaluated by different in vitro tests: the DPPH radical scavenging activity, the reducing power, total phenolic content, and the inhibitory effect on hydroxyl radical. Each individual fraction was found to have antioxidant activity in all the model systems tested. The high-molecular-weight fractions of vinegar (MW > 3500 Da) were separated into different fractions by DEAE-Sepharose fast flow. The fractions eluted by 0.2 mol/L NaCl and 0.3 mol/L NaCl with higher phenolic content have stronger DPPH radical scavenging activity and reducing power. Antioxidant activity in hydroxyl radical system was not correlated with phenolic content. Two phases which have stronger effects on Maillard reaction products (MRPs) in production process were examined. Decoction, storing and aging may affect vinegar’s antioxidant activity. The present results support the concept that melanoidins formed during vinegar production process may have health promotion activity.
Solieri, Lisa, and Paolo Giudici. "Vinegars of the World." Vinegars of the World. Milano: Springer Milan, 2009. 1-16.
Abstract. The history of vinegar production, which dates back to around 2000 BC, has taught us a great deal about microbial biotransformation. However, vinegar has been always considered a ‘poor relation’ among fermented food products: it is not considered to be a ‘food’, it does not have great nutritional value, and it is made by the transformation of richer and more nutritive fermented foods. Vinegar is used as a flavouring agent, as a preservative and, in some countries, also as a healthy drink. It can be made from almost any fermentable carbohydrate source by a two-step fermentation process involving yeasts as the first agent, followed by acetic acid bacteria (AAB): the most common raw materials are apples, pears, grapes, honey, syrups, cereals, hydrolysed starches, beer and wine.
White distilled vinegar 
