What is red wine vinegar?
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 are going to answer the question” What is red wine vinegar?” with an in-depth analysis of the methods of its making. Moreover, we are going to highlight its medicinal and health uses.
What is red wine vinegar?
Wine vinegar is derived from the acetous fermentation of wine. To ensure the quality of the vinegar, it is crucial to select wines with either a low alcohol content or those with high levels of volatile acidity.
Spoiled wines should never be used for this purpose. In cases where wines with high alcohol content are chosen, they must be appropriately diluted with water.
This is necessary because a high concentration of alcohol can inhibit the development of Acetobacters, which are essential for the fermentation process of wine vinegar.(1)
How is red wine vinegar made?
Red or rosé wines serve as suitable sources for producing red vinegar. During the acetification process, the transformation occurs gradually and ceases spontaneously when the acidity level reaches 7–8%.
This slow conversion from wine to vinegar results in the formation of various compounds that contribute to the exceptional sensory qualities of the final product.
Of particular importance are acetaldehyde and ethyl acetate, which are found in significantly higher amounts in high-quality vinegars compared to wine.
Other notable substances include volatile alcohols, especially 3-methyl-1-butanol, and 3-hydroxy-2-butanone (or acetylmethylcarbinol).
To ensure a continuous supply of vinegar, a portion of the vinegar is withdrawn for use, and fresh wine is introduced for acetification. This production method leads to variations in the composition and character of the vinegar.
Factors such as the cloudiness, acidity, and alcoholic content depend on the initial alcohol concentration in the wine and the nature of the fermentation process.
Most commercially available wine vinegar is produced through industrial processes, resulting in a standardized product.
According to regulations, the total acidity of wine vinegar must not be lower than 6 grams of acetic acid per 100 milliliters, and residual ethanol may be present in quantities not exceeding 1.5% volume/volume.(1)
How to store red wine vinegar?
Red wine vinegar should be stored following similar guidelines as balsamic vinegar or rice vinegar to maintain its quality.
It is recommended to store red wine vinegar in a cool, dark place, away from direct sunlight and heat sources like the stove. This storage method helps preserve its flavor and overall quality.
When selecting a storage container for red wine vinegar, opt for glass, stainless steel, wood, or food-grade plastic containers.
It is advisable to avoid metal storage containers such as brass, copper, aluminum, or iron, as they can have a negative impact on the vinegar.
After opening a bottle of red wine vinegar, always ensure it is tightly closed when not in use to prevent excessive exposure to air. Freezing red wine vinegar is not necessary and should be avoided.
The freezing and thawing process can weaken the vinegar’s acidity. However, if you still choose to freeze it, make sure to use a storage container that is not made of glass, as it can break under freezing temperatures.(2, 3)
What is red wine vinegar shelf life?
Generally, commercially available red wine vinegar has a long shelf life and does not require an expiration date unless it has been contaminated. It maintains its optimal quality for approximately 2-3 years, and even beyond that timeframe, it remains safe for consumption.
Over time, the quality of red wine vinegar may be compromised. This is primarily due to the introduction of air into the bottle each time it is opened, causing oxidation. If the red wine vinegar is stored in a plastic bottle, air can enter more easily.
Oxidation can result in changes in texture, taste, and smell of the vinegar, but it does not render it harmful to consume. Additionally, red wine vinegar possesses antibacterial properties, which help prevent bacterial contamination.(1-4)
What is red wine vinegar used for?
Red wine vinegar offers a delightful tanginess that varies depending on the type of wine used.
It is widely utilized in marinades, salad dressings, and cooking meat and fish. The vinegar’s acidity serves to enhance the flavor of various dishes, providing a harmonious balance, especially in rich and savory preparations.
One of the remarkable properties of vinegar is its ability to modify food texture. Through the breakdown of protein structures, it effectively tenderizes meats and fish when used as a marinade. This tenderizing action can enhance the overall palatability of the dish.
In addition to its culinary uses, vinegar is also commonly employed in pickling. Acting as a natural preservative, vinegar aids in inhibiting bacterial growth.
By immersing foods in a brine solution consisting of vinegar, water, salt, and sugar, the process of pickling not only extends the shelf life but also imparts a distinctive flavor to the preserved items.(5)
What are the health effects of consuming red wine vinegar?
Red wine vinegar offers a wide range of health benefits due to its high antioxidant activity, antimicrobial properties, antidiabetic effects, and therapeutic properties. These qualities contribute to the potential prevention of various diseases and promote overall well-being.
As a popular acidic seasoning, vinegar is known to improve digestive system function, stimulate appetite, exhibit antioxidant properties, aid in exhaustion recovery, lower lipid levels, and regulate blood pressure.
Its diverse array of health benefits is further attributed to the presence of polyphenols, which have demonstrated the ability to prevent lipid peroxidation, hypertension, hyperlipidemia, inflammation, DNA damage, and cancer.
Moreover, vinegar has been found to reduce blood pressure by decreasing rennin activity upon ingestion of acetic acid.
Rennin plays a vital role in the renin-angiotensin system, where blood pressure reduction can occur. Consuming acetic acid can lead to a decrease in plasma rennin activity and subsequent blood pressure reduction.
Traditionally, vinegars have been utilized as food preservatives in many cultures due to their remarkable ability to inhibit microbial growth. The organic acids, particularly acetic acid, present in vinegar can penetrate the cell membranes of microorganisms, resulting in bacterial cell death.
Vinegar also demonstrates potential in improving insulin sensitivity, contributing to its antidiabetic effects. Studies have shown that consuming vinegar along with sucrose can decrease the insulin response curve by 20%, leading to reduced blood glucose levels.
Additionally, acetic acid in vinegar may hinder the complete digestion of complex carbohydrates by enhancing glucose uptake by tissues.
Furthermore, acetic acid has been reported to enhance lipid homeostasis and aid in lowering cholesterol levels in vivo. This property of vinegar can have a positive impact on cardiovascular health.
Vinegar has shown effectiveness in improving the symptoms of Alzheimer’s patients, though further research is needed to fully understand its potential benefits in this area.
Red wine vinegar provides a wealth of health benefits, ranging from antioxidant and antimicrobial properties to antidiabetic effects and therapeutic potential. (4-6)
Other FAQs about Vinegar that you may be interested in.
Can apple cider vinegar cure trichomoniasis?
Can apple cider vinegar hurt your eyes?
Can apple cider vinegar make you sick?
Conclusion:
In this brief guide, we answered the question” What is red wine vinegar?” with an in-depth analysis of the methods of its making. Moreover, we highlighted its medicinal and health uses.
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.
