What can I substitute for red wine vinegar?

By Dr Anny Manrich (PhD)

Page last updated: 11/19/2022 | Next review date: 11/19/2024

Author 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

Dr Anny Manrich (PhD)

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In this brief article, we will answer the question, “What can I substitute for red wine vinegar?” and discuss the possible substitutes for red wine vinegar.

What can I substitute for red wine vinegar?

For some reason, if you need to substitute red wine vinegar you can use its substitutes that include balsamic vinegar, white vinegar mixed with red wine, sherry vinegar, white wine vinegar, rice vinegar, apple cider vinegar, tamarind paste and raspberry vinegar. These substitutes have the same benefits.

In Portugal, in 2017 the market for vinegar production represented a value around 11.4 million euros, having grown 5% compared to the year of 2016. On the other hand, the consumption of vinegar is mainly vinegar made from white wine, which accounts for 67% of the total vinegar consumed, following the cider vinegar. Thus, red wine vinegar consumption is still poorly representative (1).

Red wine vinegar

Red wine vinegar is obtained because of the fermentation of the red vine. It is used in many dishes due to its sweet and slightly tangy flavour. It has many antioxidants. It is mixed with extra virgin olive oil to prepare the salad dressing.

Red wine vinegars contain higher concentrations of benzoic acid, caftaric acid, coutaric acid, chlorogenic acid, caffeic acid and ferulic acid. Furthermore, the red wine composition used, production technology and aging process has an important effect on functional properties of wine vinegars, namely in phenolic composition (1).

Substitutes for red wine vinegar

If you run out of red wine vinegar, then you can easily switch to its substitutes, which we have described here. These substitutes have the same flavour and taste.

Balsamic vinegar:

Balsamic vinegar is commonly used in our houses. Which is made from fermented grape juice and features undertones of molasses, cherry, and fig. This is compared with red wine vinegar. It is thicker, darker and sweeter. While cooking you may need to tone down the sweetness of the dish.

Balsamic vinegars are usually produced from the juice of white grapes (e.g., Lambrusco, Trebbiano and Spergola) that are cooked to concentrate by 50% before placing them in the series of wooden casks called “batteria” where they undergo both alcoholic and acetic fermentation. The resulting vinegar is then matured in a smaller wooden barrel for many years (10–25 years) to achieve the expected viscosity, sweetness, intensity, flavor and aroma profile (2).

Benefits of balsamic vinegar

Other than adding flavour and texture to the dishes it also has health benefits.

It helps in reducing blood sugar.
Also helps in reducing the level of cholesterol.
Losing weight
Reducing hypertension.

White vinegar mixed with red wine:

There is another way to make the same version of red wine vinegar by mixing white vinegar and red wine. 1:3 ratios of red wine to white vinegar are a good place to start.

Health benefits of white vinegar (3):

It contains Powerful Nutrients, including flavonoids such as catechin, epicatechin, quercetin, and kaempferol, anthocyanins such as cyanidin-3-glucoside and minerals, amino acids, vitamins, and non-volatile organic acids such as citric, malic and lactic acids.
Fight with diabetes.
Promotes protection for cancer.
It possesses antimicrobial and antioxidant properties.

Sherry vinegar:

Sherry vinegar is made from sherry wine. It is commonly used in Spanish dishes.it is sweeter than red wine vinegar, therefore be careful to reduce any sweetness in the original recipe. The ratio we use in place of red wine vinegar is 1:1.

It is great for brightening up roasted vegetables, soups, meats, vinaigrette, and marinades.

The observed therapeutic characteristics of vinegar include prevention of microbes, cardiovascular diseases, cancer, obesity and diabetes (3).

Benefits of using sherry vinegar:

It helps to increase good cholesterol.
It supports liver function.
Weight loss

White wine vinegar:

White wine vinegar is like red wine vinegar. The ratio of 1:1 is used to swap. Its flavour is slightly less intense. It works for brining, cucumber salad vinaigrette, or braising chicken. But the important thing to remember white wine is not the same as distilled white vinegar.

It contains high acidity and is made with grain alcohol.

Different studies of vinegar have revealed numerous effects such as improvement of glycogen satiety, hypertension reduction, enhanced consumption of calcium and reduction of cholesterol. Numerous recent studies have shown that vinegar consumption reduces the glucose reaction to carbohydrate food both in diabetic and non-diabetic participants (3).

Benefits of using white wine vinegar:

It helps in supporting anti-ageing, due to its antioxidant properties.
It helps in weight loss.
It helps in enhancing Calcium Absorption.
It improves digestion problems.
It may enhance cognitive function in humans
It helps in fighting metabolic syndrome

Rice vinegar:

Rice vinegar can also be used as a substitute for red wine vinegar. It gives a sweet and tangy flavour to the dishes. It is used for making sushi rice, pickled vegetables, marinades, and specific cocktails.

Benefits of rice vinegar (3,4,5):

It helps in improving digestive health.
It helps in beating fatigue.
It helps in improving heart health
It helps in making skin radiant
It is helpful for skin, as it helps in preventing dermatitis.

Apple cider vinegar:

It is a substitute that can be easily available at stores. It gives a sweet and fruity flavour to the recipes. It contains antimicrobial, antifungal, and antioxidants.

Benefits of apple cider vinegar (3,4,5):

It helps in killing harmful bacteria
It helps in lowering blood sugar levels.
It helps in losing weight
It gives many benefits to the skin, preventing dermatitis.
It boosts skin health.
It helps in improving heart health

Tamarind paste:

Tamarind paste is made from tamarind fruit. It gives the same flavour as that of red wine vinegar. It is used in many Indian and Asian dishes.

Benefits of tamarind paste (6):

It is a rich source of antioxidants
It contains many anti-cancer properties.
It has many anti-diabetic effects.
It helps in protecting liver
It helps in improving cholesterol.

Raspberry vinegar:

Raspberry vinegar can be used as a substitute for red wine vinegar. It has the same colour as red wine vinegar. It can be used in a ratio of 1:1. It can be used to make salad dressings, and meat and mushroom marinades.

Benefits of raspberry vinegar (3,4,5,7):

It helps in losing weight.
It helps in fighting cancer
It helps in getting rid of acne.
It helps in fighting digestion.
It is beneficial for yeast infection.

Other FAQs about Vinegar that you may be interested in.

Can you leave apple cider vinegar on your face overnight?

How to counteract too much vinegar in the potato salad?

Can you be allergic to vinegar?

Conclusion

In this brief article, we have answered the question, “What can I substitute for red wine vinegar?” and discussed the possible substitutes for red wine vinegar.