Vinegar

Services
Changed on: 18.01.2016

Vinegar is a liquid suitable for human consumption and, in particular, to acidise and preserve food, which is manufactured by a double fermentation process, namely the alcoholic and vinegar fermentation or by diluting acetic acid fit for consumption with water.

Vinegar is clear and has no cloudiness from microorganisms (mother of vinegar) or vinegar eels. Wine vinegar, fruit vinegar or mixtures with these types of vinegar may contain suspended solids and sediments from the raw materials used. The odour and flavour are pure and correspond to the given variety.

Plant parts or plant part extracts may be added to give vinegar a specific smell or taste. Vinegars may also be aromatised. Other foods, such as pulped fruit, fruit juices, honey, sugar, sugar varieties, fruit sweetness and salt may be added to vinegars.

Vinegar is a liquid suitable for human consumption and, in particular, to acidise and preserve food, which is manufactured by a double fermentation process, namely the alcoholic and vinegar fermentation or by diluting acetic acid fit for consumption with water.

Vinegar is clear and has no cloudiness from microorganisms (mother of vinegar) or vinegar eels. Wine vinegar, fruit vinegar or mixtures with these types of vinegar may contain suspended solids and sediments from the raw materials used. The odour and flavour are pure and correspond to the given variety.

Plant parts or plant part extracts may be added to give vinegar a specific smell or taste. Vinegars may also be aromatised. Other foods, such as pulped fruit, fruit juices, honey, sugar, sugar varieties, fruit sweetness and salt may be added to vinegars.

Vinegar Varieties

Balsamic Vinegar

Balsamic vinegar, according to the traditional Austrian production method, has been manufactured from Austrian fruit (apples, pears, grapes etc.) since at least 1984 and marketed since 1988. These balsamic vinegars are characterised by their balanced acid-sugar ratios. Pure grape or other fruit juices solely from Austrian raw materials are boiled down to a fraction of their former volume and then brought to alcoholic fermentation using pure cultivated yeast. This is followed by fermentation with the help of vinegar bacteria. The vinegar produced is stored in wooden casks for a longer period of time. The longer the vinegar is stored, the more liquid is lost and the more viscous the vinegar becomes. This creates very intensive aroma and the vinegar becomes milder in taste and sweeter. A storage period of at least three years is typical. Balsamic vinegar made according to traditional Austrian recipes contains no additional honey, sugar, sugar varieties, fruit sweetness or rectified grape concentrate.

Colouring foods (such as caramel sugar), flavourings and food additives are not used due to high quality standards. The name is "(Wine/type of fruit) Balsamic Vinegar" or "Balsamic (Wine/type of fruit) Vinegar" in combination with e.g. "traditional", "according to a traditional recipe", "matured in oak cask", "stored in wooden cask for at least three years".

Other balsamic vinegar is made from fermentation vinegar (preferably wine or fruit vinegar) by adding fruit juice/fruit juice concentrate and permitted additives and flavourings. The names are (Wine/type of fruit) Balsamic Vinegar or Balsamic (wine/type of fruit) Vinegar. If spices/vegetables/fruit/honey or flavouring is added to create a specific flavour, this is part of the customary name or must be labelled adjacent to the normal name (e.g. Apple Balsamic Vinegar with Chilli). In addition, terms such as light/white or dark/red and similar terms are common practice.

Others

"Salatwürzen", "Saure Würze" (salad seasonings, sour seasonings) are liquids made of fruit juice, grape must or vegetable juice, wine or fruit wine and honey using vinegar fermentation. These liquids may be stored in wooden casks and contain additional fruit, vegetables, herbs or spices. Such products are termed as "Salatwürze" or "Saure Würze". The raw materials used are usually stated in the customary name.

Vinegar essence is purified, diluted acetic acid, containing more than 15 % acetic acid. It may contain additional colouring. It is usually labelled as "Vinegar Essence" in combination with "…% acid". "Vinegar Essence" must be sold with instructions (diluting instructions) when used for consumption. Containers holding vinegar essence with a maximum of 25 % acetic acid must display the notification: "Attention! Do not consume undiluted! Rinse thoroughly with water after eye or skin contact!" Containers holding vinegar essence with more than 25 % acetic acid must display a notification in red on a white background saying: "Attention! Corrosive! Acetic Acid! May cause fatal injuries when consumed!" Bottles are equipped with grip protection (e.g. indentation on the side or ribbing), tamper-evident caps and dosage aids.

Sauces, creams and preparations based on vinegar are more or less viscous mixtures of vinegar with other foods. If aromatic variations in such preparations are created using special foods or combinations of various foods, this must be labelled as part of the customary name.

Verjus

Verjuice is an acidic, non-fermented juice made by pressing unripe grapes (Vitis vinifera L. or their hybrids Vitis labrusca L. or their hybrids). It is characterised by its high acidity, in particular malic or tartaric acid. In addition, this juice contains considerable amounts of polyphenols. Its customary designation is "Saft unreifer Trauben" (juice of unripe grapes), "Saurer Saft unreifer Trauben" (tart juice of unripe grapes). Its intended use ("for seasoning"; "for pickling") is shown adjacent to the customary designation. The additional label "Verjuice" is possible, but cannot replace the customary designation.


x