Vinegar
Vinegar is an acidic liquid obtained as a result of acetic fermentation of alcoholic solutions of any origin or solutions of various sugars or starches that have undergone alcoholic fermentation under the influence of acetic acid bacteria Mycoderma aceti, or acetobacter, in the presence of air at a constant temperature not exceeding 20 - 30 degrees C.
The following types of vinegar, distinguishable according to their origin, are included in this commodity position:
1. Wine vinegar with a color ranging from pale yellow to red depending on the type of wine from which it is prepared; has a specific bouquet caused by the presence, for example, of wine complex esters.
2. Beer or malt vinegar; apple, pear or other fermented fruit and berry vinegars. Usually they have a yellowish color.
3. Alcohol vinegar, colorless in its natural state.
4. Vinegar obtained from grains of cereals, molasses, hydrolyzed potatoes, milk whey, etc.
Source: "Explanatory Notes to the Harmonized System of Goods Nomenclature for Foreign Economic Activity of the Russian Federation (HSN FEA Russia)" (prepared by the Federal Customs Service of Russia) (volume 1, sections I - VI, groups 1 - 29)