Effect of biological ageing of wine on its nitrogen composition for producing high quality vinegar

•The new approach of using biological aged wine as substrate for vinegar production is studied.•Initial nitrogen content sources suffice for the three necessary bio-transformations.•The microorganisms involved in the series stages adapt themselves to available nitrogen sources.•The problem of urea formation in wine ageing was suppressed by the acetification.•Though a specific product is studied it is an example with a broader interest.