Let’s Talk About Apple Cider Vinegar and Acetic Acid

So what is Apple Cider Vinegar?

Bragg Apple Cider Vinegar is made using a natural, two-step fermentation process. We start with raw, unpasteurized apple juice and turn that into your favorite daily dose of wellness.

How it works:

For Bragg Apple Cider Vinegar, organic apples are crushed or juiced. Then, naturally occurring yeast converts the sugars in the juice to alcohol. This is called “fermentation” (just like your favorite wine or beer).

A second fermentation happens, where acetic acid bacteria, including Acetobacter aceti, converts the alcohol into Acetic Acid and results in the formation of the “Mother” (see below). The final product is what is known as apple cider vinegar. The compounds in apples give apple cider vinegar a lightly sweet and crisp flavor, and the acetic acid provides the funky sour notes. 

After our second fermentation, we bottle our Organic Apple Cider Vinegar at 5% acidity–like we have been for generations. It’s unfiltered, unpasteurized, and 100% organic.

Always raw. Always with the “Mother” in every bottle.

Every bottle is naturally fermented to preserve the live "Mother". The “Mother” consists of friendly bacteria like acetic acid bacteria, as well as cellulose and enzymes. Bragg Apple Cider Vinegar is unpasteurized to keep the “Mother” alive.

 

What is Acetic Acid?

Acetic Acid is a chemical compound naturally produced during the fermentation process. It has been proven by more than 40 peer-reviewed scientific studies to have a range of wellness benefits, including:

• Maintaining healthy weight levels

• Maintaining healthy blood glucose levels

• Maintaining healthy cholesterol levels

You’ll find 750 milligrams of acetic acid in one serving of our ACV Blends, ACV Supplements and our ACV Refreshers beverages – the same amount in a tablespoon of Bragg Apple Cider Vinegar. Bragg is the first ACV supplement to provide acetic acid equivalent to a tablespoon of liquid apple cider vinegar.