Vinegars of the World by Laura Solieri

Author:Laura Solieri
Language: eng
Format: epub
Publisher: Springer

9.4 Vinegar and Food Law

A legal assessment of vinegar is of great importance in order to define, within the framework of national and international legislation, whether a product is synthetic acid or biologically obtained vinegar, and whether it is a true wine or fruit vinegar, or a blend.

9.4.1 Differentiation between Vinegar and Acetic Acid

The problem can be approached from two angles.

• The specific impurities in the acetic acid, which go back to its production process, may serve as a criterion for differentiation. A survey of standard processes for synthetic acetic acid is given by Staege (1981). However, as acetic acid is nowadays produced with a high purity, the secure identification of polluting substances has become more difficult.

• A characterization of the specific compounds in fermentation vinegars is therefore growing in significance. A great variety of qualitative reactions and quantitative determinations are described in the literature.

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