Terminology: “alegar” refers to a vinegar made from which alcoholic base?

Introduction / Context:
Nomenclature of vinegars reflects their fermentative origin. Alegar is a traditional British term often encountered in food technology exams.

Given Data / Assumptions:

• “Ale” is a finished beer made from malt.
• Acetification converts ethanol in beer to acetic acid.
• We must map the named vinegar to its base.

Concept / Approach:

Alegar is specifically vinegar derived from ale. While malt vinegar originates from malted grains via wort and beer production, its naming emphasizes the malted grain origin; alegar emphasizes the ale base itself as the immediate substrate undergoing acetic fermentation.

Step-by-Step Solution:

Verification / Alternative check:

Food processing references list alegar as ale-based vinegar distinct from malt, cider, wine, and spirit vinegars.

Why Other Options Are Wrong:

(a) Leads to cider or fruit vinegar. (b) Refers to mash, not ale. (c) Refers to spirit vinegar. (e) Leads to wine vinegar.

Common Pitfalls:

Equating alegar with malt vinegar because both start from cereal; the naming distinction depends on the immediate alcoholic substrate.

Final Answer:

Ale