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Wine and grape vinegars

Springer Milan, (2009), 145-156
DOI: 10.1007/978-88-470-0866-3_9
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Abstract

According to the legal definition of the European Union, vinegar is the product obtained from alcoholic and subsequent acetous fermentation of liquids or other substances of agricultural origin (ethanol, wine, cider, perry, or liquors obtained from cereals, including malted barley). In the USA, this definition is extended to include synthetically produced alcohol used for acetous fermentation. © 2009 Springer Milan.

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APA

Sellmer-Wilsberg, S. (2009). Wine and grape vinegars. In Vinegars of the World (pp. 145–156). Springer Milan. https://doi.org/10.1007/978-88-470-0866-3_9

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