TS EN 13188

TS EN 13188 is a European standard for vinegar made from liquids of agricultural origin, covering definitions, requirements and marking. It establishes a common technical language for what the product is, what basic information accompanies it in trade, and how it is identified as a vinegar product.

Vinegar in technical and food-product context

In general technical terms, vinegar is a food product obtained from an agricultural liquid that undergoes fermentation and then develops its characteristic acidity through acetic acid formation. The raw material may vary widely: fruit-based liquids, wine, grain-derived liquids or other plant-based sources can all be used in vinegar production. That is why the phrase “product made from liquids of agricultural origin” matters: it distinguishes vinegar from other acidified foods and from products that only resemble it in taste or acidity.

What this standard focuses on

• Common definitions for vinegar
• The stated requirements associated with the product
• Consistent marking or labelling information
• Terminology that separates vinegar from similar but different acidic food products

The standard is useful for producers, quality-control teams and commercial users who need to interpret vinegar consistently in technical and trade contexts. In food terminology, documents like this support consistent product naming and help align market language across countries. TS EN 13188 provides the framework for the general identity of vinegar; it should not be read as implying detailed recipes or process instructions beyond what the standard actually states.