Science

What is Apple Cider Vinegar?

Many foods, including grapes, oranges, maple syrup, honey and even beer can be used to produce vinegars; all of which have their own unique flavors. Apple cider vinegar is made in a two-step fermentation process to convert apple juice into vinegar. First, the apples must be crushed and juiced. Then, naturally occurring yeast converts the sugars in the juice to alcohol. This is called “fermentation” and is the same process for making wine or beer. Lastly, a second fermentation occurs, where acetic bacteria converts the alcohol into acetic acid, creating what is known as apple cider vinegar. The compounds in apples give apple cider vinegar a sweet and crisp flavor, and the acetic acid provides sour notes.  

 

1. Organic Apple Cider Vinegar is produced in a two-step process: The organic apples are crushed and pressed into apple juice. Apples are not peeled nor de-seeded.
2. The organic apple juice is fermented  with the naturally occurring bacteria and sugars found in apples,  converting the apple juice into ethanol (alcohol).
3. The product undergoes a second fermentation where ethanol is converted to acetic acid and results in the formation of the "Mother", consisting of Acetobacter aceti bacteria, cellulose and enzymes.
4. Water is added to dilute the organic apple cider vinegar to 5% acidity.

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