O Cabernet Vinegar
Red and deeply complex. A chef favorite. Made with premium, local Cabernet Sauvignon grapes. Notes of dark cherry, a hint of plum. Crushed, then aged under the mellow California sun. It’s deep, man. Splash into tomato sauce and stews for added complexity. Sings on avocado toast. Whisk with O California Extra Virgin Olive Oil over summer salad with stone fruit and feta. Essential in anchovy, Parmesan, lemon and extra virgin olive oil dressings.
Properties
- Physical Form
- Liquid
Product families
Applications
- Dairy
- Meat Poultry & Seafood
- Savory & Culinary
Product Families
- Acidulants & Acidity Regulators
- Other Whole Foods & Extracts
Other characteristics
- Functions
- Acidulant
- Ingredient Name
- Fruit Vinegar
- Labeling Claims
- Allergen-free, Non-GMO
- Allergen-free
- Non-GMO
- Notes
¹ pH values in vinegar are only given as a guideline and are not guaranteed. Shelf Life: Vinegar remains safe for human consumption indefinitely. Shelf-life is indicated for best appearance. Depending upon the vinegar type and storage conditions, some color changes, sedimentations and mother of vinegar may appear throughout the life of the product. Cooler storage temperatures and lack of oxygen will slowdown these alterations.
- Flavor
Crisp and fresh cherry flavor and aromas complexity of aged red wine
- Markets
- Food & Nutrition
- Storage
- Ambient.
- PACKAGING
- Available in 300 ml bottle.
- Shelf LIfe
- 5 Years
- Ingredient
Water, Cherry Juice Concentrate, Red Wine Vinegar
- Technology
- Food Ingredients
- Food Ingredients Features
- Free of Major Allergens
- Imparts Flavor
- Food Ingredients Functions
- Acidulant
- Food and Nutrition Applications
- Cheese
- Dressings
- Salad Dressing
- Sauces
- Seafood Products
Technical data
Table 1 of 3
9 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Acidity (Acetic acid) | 5 | % w/v | — |
| Copper Content | max. 1.0 | ppm | AOAC 9.051 |
| Gluten | max. 5 | ppm | AOAC 2012.01 |
| Grain (% Acetic acid x 10) | 60 | g/L | AOAC 11.008 |
| Iron Content | max. 1.0 | ppm | AOAC 9.058 |
| Lead Content | max. 30 | ppb | AOAC 25.094 |
| pH¹ | 2.5 - 3.5 | — | — |
| Residual Alcohol (Single Strength) | 0.5 | % v/v | — |
| Specific Gravity | 8.35 | lbs/ gal | — |
Table 2 of 3
6 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Coagulase (+) | Negative | — | — |
| Coliform | max. 10 | CFU /ml | AOAC 991.14 |
| E. Coliforms | max. 10 | CFU/ml | AOAC 990.12 |
| Salmonella | Negative/25ml | — | AOAC 2003.09 |
| Total Standard Plate Count | max. 10 | CFU/ml | AOAC 990.12 |
| Yeast/Mold | max. 10 | CFU/ml | AOAC 997.02 |
Table 3 of 3
15 rows| Characteristic | Value | Unit |
|---|---|---|
| Added Sugar | 0 | g |
| Calcium Content | 9.13 | mg |
| Calories | 36.85 | kcal |
| Carbohydrates | 9.99 | g |
| Cholesterol | 0 | mg |
| Dietary Fiber | 0 | g |
| Fat Content | 0.06 | g |
| Iron Content | 0.67 | mg |
| Potassium Content | 105.49 | mg |
| Protein Content | 0.29 | g |
| Saturated Fat | 0.01 | g |
| Sodium Content | 4.5 | mg |
