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The Bulletin 



RESULTS OF THE EXAMINATION OP VANILLA EXTRACTS 



VmEGAR AND VINEGAR SUBSTITUTES 



VINEGAR STANDARDS. 



Vinegar is the product made by the alcoholic and subsequent acetous 

 fermentation of the juice of apples, and contains not less than 4.00 per 

 cent of acetic acid, not less than 1.60 per cent of apple solids, of which 

 not more than 50.00 per cent are reducing sugars, and not less than 0.25 

 per cent of apple ash. 



Wine vinegar is the product made by the alcoholic and subsequent 

 acetous fermentation of the juice of grapes, and contains not less than 

 4.00 per cent of acetic acid, not less than 1.00 per cent of grape solids, 

 and not less than 0.13 per cent of grape ash. 



Malt vinegar is the product made by the alcoholic and subsequent 

 acetous fermentation, without distillation, of an infusion of barley malt 

 or cereals whose starch has been converted by malt, is dextro-rotatory, 

 and contains not less than 4.00 per cent of acetic acid, not less than 2.00 

 per cent of solids, and not less than 0.2 per cent of ash. 



Spirit vinegar is the product made by the acetous fermentation of 

 dilute distilled alcohol, and contains not less than 4.00 per cent acetic 

 acid. 



Food Inspection Decision Wo. 140, United States Department of Agri- 

 culture, defines vinegar as follows : 



"Vinegar is the product made from the alcoholic and subsequent ace- 

 tous fermentation of the expressed juice of apples." The decision further 



