All vinegar made by fermentation without distillation must carry in solution only the extractive matter derived exclusively from the fruit, grain, sugar or syrup from which it was derived and fermented, and comply with the definitions given in § 3.2-5500.
Code 1950, § 3-690; 1966, c. 702, § 3.1-899; 2008, c. 860.
Structure Code of Virginia
Title 3.2 - Agriculture, Animal Care, and Food
§ 3.2-5501. Contents; compliance with definitions
§ 3.2-5502. When deemed adulterated; exception
§ 3.2-5503. Pyroligneous or acetic acid not to be sold as vinegar
§ 3.2-5505. Marking casks, barrels or other containers