TS EN 13188

TS EN 13188 is a European standard that addresses definitions, requirements and marking for vinegar made from liquids of agricultural origin. Vinegar is a long-established food product formed through fermentation and acidification, but in technical documentation it also needs a clear product identity. This standard sets out a common vocabulary and framework for understanding what this type of vinegar is and how it is presented.

Where vinegar fits in technical food terminology

In general technical terms, vinegar is produced from an ethanol-containing raw material through acetic fermentation. The agricultural liquid source may be wine, cider, grain-based liquids, honey-based liquids or other agricultural liquids, depending on the product type. The key distinction is that vinegar is not simply an acidic seasoning; it is a defined food product whose identity depends on both origin and production pathway. The agricultural-origin wording helps separate these products from solutions made with synthetic acetic acid.

What this standard covers

• Definitions and terminology used for vinegar
• Requirements relating to vinegar made from agricultural-origin liquids
• Marking rules used to present the product consistently

Rather than functioning as a production manual, the standard provides a shared reference for naming, describing and identifying vinegar products. In practice, that kind of harmonised terminology supports trade, quality control and product communication by reducing ambiguity between different producers and markets. It is especially useful where product identity, source material and label wording all matter to buyers and professionals.