Definition check: “cider vinegar” is produced from which base material?

Introduction / Context:
Vinegar names reflect substrate origin. Cider vinegar is widely used in culinary applications and health products, and its name reveals the starting material.

Given Data / Assumptions:

• Cider is fermented apple juice.
• Acetic acid bacteria oxidize ethanol in cider to acetic acid.
• We must match the name to the substrate.

Concept / Approach:

Apple juice is first converted to cider by yeast fermentation; then acetic acid bacteria convert ethanol to acetic acid, producing cider vinegar. This distinguishes it from malt, wine, spirit, or ale-derived vinegars.

Step-by-Step Solution:

Verification / Alternative check:

Food standards define cider vinegar by apple origin, sometimes labeled apple cider vinegar (ACV).

Why Other Options Are Wrong:

(b) Malted grain → malt vinegar. (c) Neutral spirit → spirit vinegar. (d) Ale → alegar. (e) Molasses → not cider vinegar; could be used for other fermentations.

Common Pitfalls:

Assuming any fruit vinegar qualifies as cider vinegar; “cider” specifically denotes apple.

Final Answer:

Fruit juices (specifically apple juice/cider)