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Apple Vinegar

Acidification consists in transforming ethyl alcohol in acetic alcohol and water from acetobacter, in the presence of oxygen. The reaction can happen spontaneously, or through the inoculum of the starter, it means the so-called “mother” (gelatinous pill formed by bacterial colonies). Base substrate for apple vinegar production is cider. The final product appears pretty much amber-yellow color, related to apple varieties used. It has a softly bitter tasting thanks to the small quantity...

Apple vinegar

0,5 Liters
5.37 Euro
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