vinegar 13 pages in arabic 10 pages in english . this draft technical regulation is concerned with products as acetic acid food grade product made from materials of non-agricultural origin vinegar is a liquid fit for human consumption produced-exclusively from suitable products of agricultural origin containing starch or sugars or starch and sugars by the process of double fermentation alcoholic fermentation followed by acetous fermentation and containing a specified amount of acetic acid its kinds such as grape fruit berry and apple cider vinegar are liquids prepared from grape fruit berry and apple cider by alcoholic fermentation followed by acetous fermentation or as defined in 3.2 except that the maximum level for volatile acids in the raw materials may be exceeded. grain vinegar is a liquid obtained without intermediate distillation by the process defined in 3.2 from any cereal grain the starch of which has beenconverted to sugars by a process other than solely by the diastase of malted barley. malt vinegar is a liquid obtained without intermediate distillation by the process defined in 3.2 from malted barley with or without the addition of cereal grains the starch of with has been converted to sugars solely by the diastase of the malted barley. distilled malt vinegar is a liquid produced by the distillation of malt vinegar as defined in 3.2.3 above under reduced pressure it contains only the volatile constituent of the malt vinegar from which it is derived. whey vinegar aliquid obtained from milk whey without intermediate distillation by the process defined in 3.2 . honey vinegar aliquid obtained without intermediate distillation by the process defined in 3.2 . dates vinegar aliquid prepared from natural dates juice by the process defined in 3.2 . sprit vinegar distilled vinegar aliquid obtained by acetous fermintation from distilled alcohol definitions classification requirements grading sampling methods of test packaging transportation storage and labelling.