Does red wine vinegar contain alcohol?
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we will answer the question “Does red wine vinegar contain alcohol?” and tell you to store it. We will discuss whether red wine vinegar goes bad or not. We will also mention some of the uses of red wine vinegar and tell you if red wine vinegar is good for you.
Does red wine vinegar contain alcohol?
Yes, red wine vinegar contains alcohol. Most wine vinegar is produced by industrial processes and, as such, is a standardized industrial product.
According to regulations, its total acidity must not be less than 6 g of acetic acid per 100 ml and residual ethanol may be present in quantities not exceeding 1.5% v/v.
Wine vinegar is obtained from acetous fermentation of wine, the wines used for acetification are those with too low an alcohol content (7–9% v/v) or those in which volatile acidity is too high.
Spoilt wines cannot be used. If wines with a high alcohol content are to be used, they need to be appropriately diluted with water, since a high concentration of alcohol will inhibit the development of the Acetobacters.
Red or rose´ wines can be used to produce red vinegar. Acetification is slow and stops spontaneously when acidity reaches 7–8%. The slow transformation of wine into vinegar leads to the formation of many substances which impart excellent organoleptic qualities to the end product.
The most important of these are acetaldehyde and ethyl acetate, which in topgrade vinegars are present in quantities far greater than those of wine, volatile alcohols, particularly 3-methyl-1-butanol, and 3-hydroxy-2 butanone (or acetylmethylcarbinol).
The vinegar is then partly withdrawn for use and replaced with fresh wine to be acetified. Vinegar produced in this way is bound to vary in composition and character: it may be more or less cloudy and its acidity may vary according to the degree of alcohol in the wine and the nature of the fermentation. (1)
How to store red wine vinegar?
Red wine vinegar should be stored in a manner similar to balsamic vinegar or rice vinegar in order to maintain its quality. Store red wine vinegar in a cool, dark place, away from direct sunlight and heat sources like the stove. This will help preserve its flavor and quality.
Use glass, stainless steel, wood, or food-grade plastic containers to store red wine vinegar. Avoid using metal storage containers such as brass, copper, aluminum, or iron, as they can negatively affect the vinegar.
After opening the bottle of red wine vinegar, always make sure to tightly close it when not in use. Freezing red wine vinegar is not necessary and should be avoided.
Freezing temperatures can weaken the acidity of the vinegar due to the freeze and thaw cycle. However, if you choose to freeze it regardless, ensure that the storage container is not made of glass, as it can break at freezing temperatures.(2, 3)
Does red wine vinegar go bad?
Commercially available red wine vinegar generally has a lengthy shelf life and does not come with an expiration date, unless it has been contaminated. It maintains its optimal quality for approximately 2-3 years and remains safe for consumption even beyond that timeframe.
Red wine vinegar quality may get compromised over time. This is because every time you open the bottle, air enters and it causes oxidation. If you have stored your red wine vinegar in a plastic bottle then air can enter as well.
Oxidation will lead to changes in texture, taste and smell but it would not be harmful to consume.Since it also has antibacterial properties, bacteria can not contaminate it. (1-4)
What is red wine vinegar used for?
Red wine vinegar offers a tangy flavor that varies based on the wine used. It is commonly used in marinades, salad dressings, and cooking meat and fish. The acidity of vinegar enhances the taste of food, providing balance to rich dishes.
Vinegar has the ability to alter food texture. It breaks down protein structures, making it effective for tenderizing meats and fish as a marinade.
Pickling is another application of vinegar, as it acts as a preservative by killing bacteria. Foods can be pickled by soaking them in a brine solution consisting of vinegar, water, salt, and sugar, resulting in both preservation and flavor enhancement. (5)
What are the health effects of consuming red wine vinegar?
Red wine vinegar provides a lot of health benefits that are listed below.
Lowers the blood sugar levels
Red wine vinegar can help lower blood sugar levels by slowing down the digestion of carbohydrates. This is particularly beneficial for diabetics. It can also aid in weight loss.
Keeps the skin healthy
Vinegar’s main component is acetic acid which has antibacterial properties so it can help fight off skin infections. Vinegar also contains antioxidants which help fight off free radicals which cause oxidative stress.
However you should not put vinegar on your skin directly as it is very acidic and can be harsh. So, dilute the vinegar before applying it to your skin and do a patch test first.
You can also add it with other products to your bath. It may also help with minor sunburn.
Help you lose weight
Red wine vinegar makes you feel full for a longer period of time by increasing the amount of time food stays in your stomach. This reduces hunger and in turn helps you lose weight.
Red wine vinegar can also help you reduce weight by burning fat and reducing its storage.
Prevents chronic diseases
Red wine vinegar can help prevent chronic diseases such as diabetes by reducing the oxidative stress in your body as it contains a lot of antioxidants.
Promotes a healthy heart
Acetic acid and resveratrol help lower blood cholesterol levels which in turn lead to a healthy cardiovascular system. It also lowers the blood pressure and lowers the risk of heart diseases.
Polyphenols found in vinegar also lower the blood pressure and improve the circulation in the body. (4-6)
Other FAQs about Wine that you may be interested in.
What can I substitute for red wine?
What has more alcohol, wine or beer?
How to counteract too much red wine in the sauce?
How to counteract too much white wine vinegar?
Conclusion
In this brief guide, we answered the question “Does red wine vinegar contain alcohol?” and told you to store it. We discussed whether red wine vinegar goes bad or not. We also mentioned some of the uses of red wine vinegar and told you if red wine vinegar is good for you.
Citations
- M. Plessi, VINEGAR, Encyclopedia of Food Sciences and Nutrition (Second Edition), Academic Press, 5996-6004, 2003.
- Marlene Geiger, Vinegar Shelf Life and Safety, Iowa State University, Answer Line, 2021
- Minjeong Kang, Jung-Heun Ha, Youngseung Lee, Physicochemical properties, antioxidant activities and sensory characteristics of commercial gape vinegars during long-term storage, Food Sci. Technol, Campinas, 40(4): 909-916, 2020.
- Chin Wai Ho, et al, Varieties, production, composition and health benefits of vinegars: A review, Food Chemistry, 221, 2017
- Harvard. The Nutrition Source. Vinegar, Harvard T. H. Chan. School of Public Health 677 Huntington Avenue, 2019.
- Lauren Panoff, 6 Surprising Benefits of Red Wine Vinegar, Healthline Media LLC. 2020.
