TS EN 13188/AC

TS EN 13188/AC is a corrigendum record for the European standard dealing with vinegar made from liquids of agricultural origin. In practical terms, it points to the rules used to define the product, describe its characteristics, and present it consistently on the label.

The technical context of vinegar products

In general technical usage, vinegar is an acidic food ingredient produced through fermentation and subsequent acetification. When the source material is a liquid of agricultural origin, the product family can include vinegars made from wine, apple juice, cereal-based liquids, or other agricultural raw materials. The standard’s subject is the shared terminology and basic market presentation of these products, rather than the chemistry of one specific vinegar type.

Main elements addressed by the standard

• Definitions and product naming used for vinegar
• Characteristics associated with vinegars made from agricultural-origin liquids
• Marking and labelling principles
• A common technical basis for identifying the product consistently

In food standardisation, definitions help separate similar products and reduce ambiguity in how they are described. That matters especially for vinegar, where consumer expectations are shaped by the raw material used, the production route, and the way acidity is expressed. By aligning terminology and presentation, the standard supports a clearer distinction between vinegar categories in trade and labelling.

The AC designation shows that this record is a corrigendum to the base standard, not a standalone rewrite of all its provisions. Even so, it is the relevant reference for understanding the corrected, current wording of the standard’s terminology, product characteristics, and marking framework.

This document is useful as a technical reference for anyone working with vinegar classification, product naming, or consistent food labelling in the food technology and seasoning sectors.