2015 New York Laws
AGM - Agriculture & Markets
Article 17 - (Agriculture & Markets) ADULTERATION, PACKING, AND BRANDING OF FOOD AND FOOD PRODUCTS
207 - Definition of vinegars and adulterated vinegars.

 207. Definition of vinegars and adulterated vinegars.
1.  The  terms  "cider  vinegar,"  "apple  cider vinegar," or words of
  similar import, shall be construed to mean the product made  exclusively
  from the expressed juice of clean, sound, fresh apples, or parts of such
  apples,  by  alcoholic  and  subsequent  acetous  fermentations  without
  distillation.   The term "dried apple  vinegar,"  or  words  of  similar
  import,  shall  be  construed  to  mean  the  product resulting from the
  alcoholic and subsequent acetous fermentations without  distillation  of
  the  juice produced from clean, sound, dried apples, clean, sound, dried
  chopped apples, clean, sound, dried apple  skins  or  cores,  or  clean,
  sound dried pomace.
2.  The  term  "sugar  vinegar" shall be construed to mean the product
  made by the  alcoholic  and  subsequent  acetous  fermentations  without
  distillation of solutions of sugar, syrup, molasses or refiner's syrup.
3. The term "malt vinegar" shall be construed to mean the product made
  by  the alcoholic and subsequent acetous fermentations of an infusion of
  barley malt and/or cereals or  a  concentrate  thereof  which  has  been
  enzymatically converted by the malting process.
4.  The  terms  "wine vinegar," "grape vinegar," shall be construed to
  mean  the  product  made  by  the  alcoholic  and   subsequent   acetous
  fermentations  of  the  juice  of  grapes or the acetous fermentation of
  wine, produced according to federal regulations.
5. The term "glucose vinegar" shall be construed to mean  the  product
  made  by  the  alcoholic  and subsequent acetous fermentations of sugar,
  molasses and/or other nutritive carbohydrate sweeteners.
6. The terms "spirit vinegar," "distilled vinegar,"  "grain  vinegar,"
  "white  distilled  vinegar," "white vinegar," shall be construed to mean
  the product made by the acetous fermentations of dilute ethyl alcohol.
7. All vinegars which contain less than four grams of acetic  acid  in
  one   hundred  cubic  centimeters  of  the  vinegar  at  twenty  degrees
  centigrade, shall be deemed adulterated. Nothing herein shall be  deemed
  to  prohibit  the  manufacture of vinegar for consumption elsewhere than
  within this state, of such acid content as may be elsewhere required.
8. The product made by the destructive distillation of wood, known  as
  pyroligneous  acid,  shall  not  be  sold,  offered,  exposed  or had in
  possession for sale, for food.
9. The terms blended vinegar, mixed vinegar, compound vinegar shall be
  construed to mean the product made by acetous fermentation of a blend of
  raw materials or a blend of  two  or  more  vinegars,  suitably  labeled
  according  to  law.  The  product  may  also  be described as "_________
  vinegar," the blank being filled in by any  suitable  and  non-deceptive
  term that does not represent or suggest that the product consists solely
  of a vinegar described in subdivisions one through six of this section.
9-a.  Manufacture  and sale of vinegar and vinegar products defined in
  subdivisions one through six of this section shall not be deemed  to  be
  misbranded provided the product so defined is labeled in compliance with
  subdivision three of section two hundred one of this article.
10.  Vinegar  products  other  than  those defined in subdivisions one
  through six of this section shall not be  deemed  to  be  misbranded  or
  adulterated  provided  that the product source of the raw material shall
  be identified on the label by its common or usual  name.  This  includes
  other  fruit  vinegars  which  shall be entitled "________ vinegar," the
  blank being filled in by the name of the fruit or fruit juices. Packages
  containing vinegars made from wine or fruits  which  have  been  reduced
  with  water  must be plainly marked or branded "reduced to ......... per
  centum acid strength," indicating the acidity to which they have been so
  reduced, or words equivalent thereto.

11. The manufacture and sale of the products made by the  addition  of
  safe  and  suitable  flavorings  and/or coloring ingredients to vinegars
  described in subdivisions one through ten of this section, and  suitably
  labeled according to law shall not be deemed to be misbranded.