See under drinking vinegar.
Vinegar produced under special conditions, which is not used for flavouring but for drinking. Its positive effect has been known since time immemorial; it promotes metabolism and protein digestion. Vinegar as a remedy was recommended by the mystic Hildegard von Bingen (1098-1179), among others. According to food law, drinking vinegar must have at least 5% (fruit) or at least 6% (wine) acidity. The alcohol content must not exceed...
For me, Lexicon from wein.plus is the most comprehensive and best source of information about wine currently available.
Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)