The raw material used to produce wine vinegar may be red, rosé or white wine.
Once the wine has entered the factory, it is denatured by adding 10% v/v wine vinegar, in the presence of the inspectors of the National Institute of Vitiviniculture (INV, for its acronym in Spanish) who shall take an official sample.
Vinegar is measured or marketed by its acidity which is expressed in acetic acid, the main component of the product after water.
Due to its organoleptic properties typical of the raw material used to produce it, wine vinegar is used for the manufacture of canned food, pickled vegetables, condiments, and bottling, among others.