Definition check: “malt vinegar” is produced from which primary feedstock base?

Introduction / Context:
Vinegar types are named for their substrate origins. Understanding these distinctions helps in food science, labeling regulations, and sensory profiling.

Given Data / Assumptions:

• Malt vinegar derives from cereal starches converted to malt sugars, then fermented to alcohol and oxidized to acetic acid.
• Other vinegars (e.g., cider, wine, spirit, alegar) have different bases.
• The question asks for the base specific to malt vinegar.

Concept / Approach:

Malt vinegar begins with malted barley or other malted grains. Starches are saccharified by malt enzymes, fermented to beer-like wort, then acetic acid bacteria oxidize the ethanol. This contrasts with cider vinegar (apple juice), wine vinegar (grape wine), spirit vinegar (neutral alcohol), and alegar (ale).

Step-by-Step Solution:

Verification / Alternative check:

Food standards and culinary texts define malt vinegar by cereal malt origin, often barley malt.

Why Other Options Are Wrong:

(a) Fruit juices yield cider or fruit vinegars. (c) Neutral spirit yields “spirit vinegar.” (d) Ale-based vinegar is called “alegar.” (e) Distillers’ wash is not the regulated name for malt vinegar origin.

Common Pitfalls:

Confusing ale-based vinegar with malt vinegar; although related, alegar is specifically from ale, not directly from malted grain mash.

Final Answer:

Malted grain