the library

Red wine vinegar

Savory & ferment· ferment vinegar

What it is

Red wine vinegar is vinegar made by fermenting red wine with vinegar-forming bacteria.

What it tastes like

On the nose: acid, astringent; the house adds vinous, fruity ✳.

Every one of its 7 compounds carries a paper the library can cite.

• protocatechuic acidtasteacidreads as astringentMeasured in 3 of 341 ingredients.cite

  0.47 ± 0.04 to 1.38 ± 0.05 across the three named red wine vinegars — Liu et al. 2019, Antioxidants (Table 3, rows 15-17, column 'Protocatechuic Acid')
• gallic acidtasteacidreads as astringentMeasured in 5 of 341 ingredients.cite

  4.10 ± 0.18 to 9.99 ± 0.58 across the three named red wine vinegars -- the largest phenolic acid this table reports for any of them — Liu et al. 2019, Antioxidants (Table 3 (Main phenolic compounds and their contents in 23 fruit vinegars), rows 15-17 ('Red wine vinegar (Galletti)', 'Red wine vinegar (Kühne)', 'Italian red wine vinegar (Ponti)'), column 'Gallic Acid')
• DL-malic acidtasteacidreads as sour, tartMeasured in 8 of 341 ingredients.cite

  187.36 ± 4.47 µg/mL -- the smallest of this profile's organic acids and detected in only one of the three named products — Liu et al. 2019, Antioxidants (Table 4, row 17 ('Italian red wine vinegar (Ponti)'; rows 15-16 show '-', not detected), column 'Malic Acid (µg/mL)')
• succinic acidtasteacidreads as sour, slightly bitterMeasured in 5 of 341 ingredients.cite

  252.60 ± 6.50 µg/mL — Liu et al. 2019, Antioxidants (Table 4, row 15 ('Red wine vinegar (Galletti)'; rows 16-17 show '-', not detected), column 'Succinic Acid (µg/mL)')
• tartaric acidtasteacidMeasured in 6 of 341 ingredients.cite

  383.29 ± 5.74 to 1030.86 ± 75.33 µg/mL across the three named red wine vinegars -- by far the largest organic acid this table reports for them, and the grape-must marker that separates red wine vinegar and balsamic vinegar from the cereal- and fruit-based vinegars in the same 23-product table — Liu et al. 2019, Antioxidants (Table 4 (Main organic acids and their contents in 23 fruit vinegars), rows 15-17, column 'Tartaric Acid (µg/mL)')
• p-coumaric acidtasteacidreads as bitter, astringentMeasured in 5 of 341 ingredients.cite

  0.81 ± 0.02 to 1.39 ± 0.01 across the three named red wine vinegars — Liu et al. 2019, Antioxidants (Table 3, rows 15-17, column 'p -Coumaric Acid')
• trans-caffeic acidtastephenolreads as bitter, astringentMeasured in 5 of 341 ingredients.cite

  1.48 ± 0.10 to 1.73 ± 0.01 — Liu et al. 2019, Antioxidants (Table 3, rows 15 and 17 ('Red wine vinegar (Galletti)' and 'Italian red wine vinegar (Ponti)'; row 16, 'Red wine vinegar (Kühne)', shows '-', not detected), column 'Caffeic Acid')