10 Degree Brewed White Vinegar
Products labelled as containing vinegar must use fermented vinegar, not diluted glacial acetic acid.
Key Specifications
| Acetic acid | 10 percent |
|---|---|
| Colour | Colourless, clear |
| Total acidity | 9.5-10.5 percent |
| Fermentation | Grain, submerged culture |
| Packaging | 1,000 L IBC / 25 L drum |
| Shelf life | 24 months |
Brewed, so it can be labelled as vinegar
Products labelled as containing vinegar must use fermented vinegar, not diluted glacial acetic acid. Brewed vinegar also carries the trace congeners that give a rounder acidity than the pure acid.
Ten percent strength reduces freight cost
At 10 percent acetic acid, one litre reconstitutes to 2.5 litres of standard 4 percent vinegar, so freight and storage per unit of acidity are substantially lower than with table vinegar.
Typical Applications
- Pickling — Diluted to 4-6 percent acetic acid for brines.
- Condiments and sauces — Used as the vinegar component at 2-10 percent of the formula.
Frequently Asked Questions
Can it be labelled as vinegar?
Yes, because it is brewed. Diluted glacial acetic acid cannot be labelled as vinegar.
How is it diluted?
With potable water to the target acidity, then checked by titration.
Does it contain gluten?
Grain-fermented vinegar is generally regarded as gluten free after distillation, but confirm with the certificate.
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