Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 ml 0.20 0.00 3.34 0.69
mol/100 ml 1.43e-06 0.00 2.42e-05 4.97e-06

Values calculated by aggregating data from 27 different samples from 3 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
4-Hydroxybenzoic acid mg/100 ml 0.20 0.00 3.34 0.69
mol/100 ml 1.43e-06 0.00 2.42e-05 4.97e-06

Original Content Values Used to Produce Means

Garcia-Parrilla M.C., Gonzalez G.A., Heredia F.J., Troncoso A.M. (1997) Differentiation of wine vinegars based on phenolic composition. Journal of Agricultural and Food Chemistry 45:3487-3492
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.04 mg/100 ml Vinegar - Spain - Slow acetification - From Jerez wine yes 42
0.26 mg/100 ml Vinegar - Spain - Slow acetification - From Condado wine yes 18
0.06 mg/100 ml Vinegar - Spain - Slow acetification - From Montilla-Moriles wine yes 8
0.09 mg/100 ml Vinegar - Spain - Quick acetification - From Jerez wine yes 7
0.06 mg/100 ml Vinegar - Spain - Quick acetification - From Montilla-Moriles wine yes 4
0.00 mg/100 ml Vinegar - Spain - Quick acetification - Substrate wine not known yes 13
Alonso A.M., Castro R., Rodriguez M.C., Guillen D.A., Barroso C.G. (2004) Study of the antioxidant power of brandies and vinegars derived from Sherry wines and correlation with their content in polyphenols. Food Research International 37:715-721
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.75 mg/100 ml Vinegar - Not aged in wood - V1 yes 1
0.00 mg/100 ml Vinegar - Not aged in wood - V2 yes 1
0.00 mg/100 ml Vinegar - Not aged in wood - V3 yes 1
0.00 mg/100 ml Vinegar - Not aged in wood - V4 yes 1
0.45 mg/100 ml Vinegar - Not aged in wood - V5 yes 1
3.34 mg/100 ml Vinegar - Aged in wood - V1-W yes 1
0.92 mg/100 ml Vinegar - Aged in wood - V2-W yes 1
0.54 mg/100 ml Vinegar - Aged in wood - V3-W yes 1
0.47 mg/100 ml Vinegar - Aged in wood - V4-W yes 1
0.91 mg/100 ml Vinegar - Aged in wood - V5-W yes 1
1.28 mg/100 ml Vinegar - Aged in wood - V6-W yes 1
0.80 mg/100 ml Vinegar - Aged in wood - V7-W yes 1
Natera R., Castro R., Valme-Garcia-Moreno M.d., Hernandez M.J., Garcia-Barroso C. (2003) Chemometric studies of vinegars from different raw materials and processes of production. Journal of Agricultural and Food Chemistry 51:3345-3351 PubMed (12744665)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.11 mg/100 ml Vinegar - From white wine - Without aging in wood yes 27
0.00 mg/100 ml Vinegar - Balsamic - Aged in wood yes 6
0.00 mg/100 ml Vinegar - Red wine - Aged in wood yes 2
0.05 mg/100 ml Vinegar - Red wine - Without aging in wood yes 4
0.39 mg/100 ml Vinegar - Honey yes 2
0.00 mg/100 ml Vinegar - Alcohol yes 2
0.00 mg/100 ml Vinegar - Malt yes 1
0.29 mg/100 ml Vinegar - Apple yes 11
0.45 mg/100 ml Vinegar - From white wine - Aged in wood yes 28