TS EN 13188

TS EN 13188 is a European standard addressing definitions, requirements and marking for vinegar made from liquids of agricultural origin. In food technology, vinegar is closely tied to acidity, flavour development and the source material used; the purpose of this standard is to establish a common technical understanding of what the product is and how it should be identified and labelled.

How vinegar is defined in technical terms

From a general technical perspective, vinegar is associated with the conversion of an ethanol-containing liquid into an acidic food ingredient through acetic fermentation. Liquids of agricultural origin may come from fruit juices, wine, malt, cereal-based fermentation liquids or similar sources. These different origins affect sensory profile, acid character and typical uses. The definitions covered by the standard are intended to reduce ambiguity in naming and categorising this product family.

Why requirements and marking matter

This standard specifies requirements and marking provisions for vinegar. In food products, marking is important because it supports consistent presentation of the product name, raw-material origin and other core identifiers without misleading the consumer. For source-dependent products such as vinegar, alignment between definition and label helps maintain technical clarity and commercial accuracy. In this way, TS EN 13188 supports the use of a common technical language for vinegar products.