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The Bulletin. 



VINEGAR 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. 



Under both the State and National Food Laws vinegar is a product 

 of standard strength made from the juice of apples — that is vinegar, 

 and nothing else is vinegar, and nothing else can be sold simply as 

 vinegar. There are other products used as vinegar that can be legally 

 sold under their own names, as malt vinegar, spirit vinegar, wine vine- 

 gar, and sugar or sirup vinegar; but they cannot be sold simply under 

 the name vinegar. 



Some of these products are good, and are just as desirable as vinegar, 

 while others are not. To prevent the inferior ones being sold as vinegar, 

 there must be one standard for vinegar, and other products used as 



RESULTS OF THE EXAMINATION OF VINE 



