SC - Non-Member submission from Luanne BartholomewFor those who are interested: From http://www.nowheat.com/fooddb/food/vinegar.htm Distilled vinegar is not distilled. The name merely means that it is made from distilled alcohol. This is done in a fermentation process in which the fermenting bacteria, a species of Acetobacter, oxidizes the added alcohol to acetic acid. The fermentation mixture is filtered and diluted to give an acetic acid concentration of about 5%. This is vinegar. It does contain nitrogenous material which is in part derived from the nutrient mixture added to the fermentation in order to keep the Acetobacter growing, and in part from those bacteria that die and disintegrate during the fermentation. This acetic fermentation is common to all vinegars so that they all contain the same kinds of nitrogenous 'contaminants', although in differing amounts. ...[T]he ethyl alcohol from which [distilled vinegar] is made is distilled from a yeast fermentation mixture. (In the UK, however, I believe that 'distilled vinegar' has a different meaning, that it is made from malt and that it is in fact, distilled.) In most of the world, molasses, which can be fermented directly by yeast, is the major source of alcohol. Alcohol is also made synthetically from petroleum products but I do not believe that alcohol from this source is much used in the food industry. In the U.S., starches derived from grains are the major source, mostly (about 85%) from corn. End quote. Hope this helps. Luanne Bartholomew

[Michael F. Gunter]

For those who are interested:

>From http://www.nowheat.com/fooddb/food/vinegar.htm

Distilled vinegar is not distilled. The name merely means that it is
made
from distilled alcohol. This is done in a fermentation process in which
the
fermenting bacteria, a species of Acetobacter, oxidizes the added
alcohol to
acetic acid. The fermentation mixture is filtered and diluted to give an

acetic acid concentration of about 5%. This is vinegar. It does contain
nitrogenous material which is in part derived from the nutrient mixture
added to the fermentation in order to keep the Acetobacter growing, and
in
part from those bacteria that die and disintegrate during the
fermentation.
This acetic fermentation is common to all vinegars so that they all
contain
the same kinds of nitrogenous 'contaminants', although in differing
amounts.

...[T]he ethyl alcohol from which [distilled vinegar] is made is
distilled
from a yeast fermentation mixture. (In the UK, however, I believe that
'distilled vinegar' has a different meaning, that it is made from malt
and
that it is in fact, distilled.) In most of the world, molasses, which
can be
fermented directly by yeast, is the major source of alcohol. Alcohol is
also
made synthetically from petroleum products but I do not believe that
alcohol
from this source is much used in the food industry. In the U.S.,
starches
derived from grains are the major source, mostly (about 85%) from corn.

End quote.

Hope this helps.

Luanne Bartholomew
(Amorwynne of Dalriada ... for now)
http://luanne.bartholomew.com