Flavored Vinegar processing fill temperature

Does anyone know if there is a minimum filling temperature if a process calls for adding flavoring to processed distilled vinegar, and heating it to >180F ( in a kettle with temperature controls and documentation) ?  Or, once it's heated to 180F, can you fill it into clean new glass bottles at ambient/<180F? Thank you.   

For this question, all GMPs and sanitation procedures are already in place.  Finished product pH is approximately 2.8.  Thank you. 

Greetings,

I recall this from a presentation at a conference, that in order to fill the bottles the vinegar must have stayed at 140-160F for 30 minutes. I believe this is the pasteurizing method they used but they were very strict about the upper limit (that filling shouldn't be done at above 160F), because it can create quality problems -scorching effects- since when the product is in the container it is more difficult to cool down.

Hope it can give you a start in your search.

Regards!