O Champagne Vinegar
Sparkling, crisp, light and dry. Made from California champagne grapes nurtured in the cool coastal sunshine. Artisan crafted, made with love and no artificial anything. Old-school recipe, new-school attitude. Fizz on. Splash on tarragon potatoes with sea salt. Spritz over seared scallops or grilled artichokes. Classic in a Dijon vinaigrette over frisée with radishes. Plays well with O Meyer Lemon Olive Oil.
Properties
- Physical Form
- Liquid
Product families
Applications
- Meat Poultry & Seafood
- Savory & Culinary
Product Families
- Acidulants & Acidity Regulators
- Other Whole Foods & Extracts
Other characteristics
- Functions
- Acidulant
- Ingredient Name
- Champagne Vinegar
- Labeling Claims
- Allergen-free, Non-GMO
- Allergen-free
- Non-GMO
- Odor
- Aroma with floral notes
- 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
- Fresh, crisp/tart, slight citrus flavor
- Markets
- Food & Nutrition
- Storage
- Ambient
- PACKAGING
- 300 ml bottle.
- Shelf LIfe
- 5 Years
- Ingredient
- Champagne Vinegar
- Technology
- Food Ingredients
- Food Ingredients Features
- Free of Major Allergens
- Imparts Flavor
- Food Ingredients Functions
- Acidulant
- Food and Nutrition Applications
- Seafood Products
- Vinaigrette
Technical data
Table 1 of 3
8 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Acidity (Acetic acid) | 6 | % w/v | — |
| Copper Content | max. 1.0 | ppm | AOAC 9.051 |
| 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 | 8.4 | lbs/ gal | — |
Table 2 of 3
5 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Coliform | max. 10 | CFU /ml | AOAC 991.14 |
| E. Coliforms | max. 10 | CFU/ml | — |
| 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 | 5.95 | mg |
| Calories | 20.65 | kcal |
| Carbohydrates | 5.9 | g |
| Cholesterol | 0 | mg |
| Dietary Fiber | 0 | g |
| Fat Content | 0 | g |
| Iron Content | 0.59 | mg |
| Potassium Content | 47.61 | mg |
| Protein Content | 0 | g |
| Saturated Fat | 0 | g |
| Sodium Content | 4.77 | mg |
