Contains Less Than 2% Red Wine Vinegar

Red wine vinegar is a type of vinegar made from red wine. It is produced through a fermentation process where the alcohol in red wine is converted into acetic acid by specific bacteria. This process gives it a characteristic tangy flavor and aroma.

Manufacturers add red wine vinegar primarily for its distinct flavor and acidity. It is used to add a tangy, slightly fruity taste to a variety of foods, acting as a flavor enhancer. It's commonly found in salad dressings, marinades, sauces, and as a seasoning component.

Red wine vinegar is generally recognized as safe (GRAS) by the FDA for use in food. Acetic acid, the main component of vinegar, is not known to have adverse health effects at the levels typically consumed in food. JECFA has evaluated vinegar and has not set a numeric limit (ADI not specified). Evidence does not suggest significant health concerns from its consumption in typical amounts.