Vinegar production is a multidisciplinary field that needs complementariness and coordination among different areas of knowledge: biochemistry, microbiology, fermentation technology, food technology, biochemical engineering, electronics and automation, law, hygiene, and others. So, vinegar research needs have to bring together specialized research teams with a view to solving the problems of such a field.

Since 2003 cooperation between several groups – mainly from Spain - involved in research related to vinegar production led to the establishment of a network with the aforementioned general aim. The network has demonstrated that this coordination is a very effective way of optimizing knowledge and resources for the advancement of this research field

So amongst the main objectives of this network are:

• To improve and support traditional foods and food processing/technology.
• To improve mutual relations among regional network members by promoting coordinated research activity guidelines and identifying weaknesses in current research lines.
• To share facilities, equipment and know-how.
• To conduct joint research projects.
• To organize training sessions and courses for researchers and industries in the vinegar sector, as well as to science and technology students (Enology, Industrial Microbiology, Food Technology, Biochemistry, Chemistry, Biology, Biotechnology, and Engineering) interested in the matter.
• To improve collaboration between public research institutions and private companies: enterprises directly or indirectly involved in vinegar production and related services (R&D, production and quality assurance officials).
• To disseminate the results to vinegar producers.
• To facilitate integration into the network to any interested either new group or company.
• To adopt a formal commitment for coordination with a view to obtaining due acknowledgement from research management bodies.