Organic apple cider vinegar is made from the fermentation of organically grown apples, ensuring no synthetic pesticides or fertilizers are used in the apple cultivation process. This natural fermentation yields acetic acid and retains beneficial enzymes, vitamins, and minerals. Organic apple cider vinegar is often unpasteurized and contains the "mother," a cloudy sediment that includes strands of proteins, enzymes, and friendly bacteria, believed to contribute to its health benefits.

Substances contained

Pectin (antacid), cysteine and arginine (diuretic and depurative), potassium, manganese, zinc, magnesium, quercetin, catechin, epicatechin, coumaric acid, gallic acid, chlorogenic acid.

Nutritional Profile (per 100 grams).

• Calories Approximately 22 kcal.
• Protein Minimal.
• Fat None.
• Carbohydrates About 0.9 grams, mainly from sugars and trace amounts of fiber.
• Fiber Trace amounts.
• Vitamins and Minerals Contains small amounts of potassium and some amino acids, along with various antioxidant compounds and acetic acid.

Industrial Production Process

• Selection and Preparation of Apples. The production of apple cider vinegar begins with the selection of ripe, high-quality apples. The apples are washed and then crushed to obtain apple must.
• Primary Fermentation. The apple must is left to ferment in suitable containers, turning into alcoholic apple cider. This process occurs through the action of natural yeasts that convert the sugars in the apples into alcohol. Temperature and environmental conditions are controlled to encourage uniform fermentation.
• Acetic Fermentation. An acetic bacteria culture (mother of vinegar) is then added to the alcoholic cider, initiating the second fermentation, which converts the alcohol into acetic acid. This phase requires oxygen, so containers are left open or covered with a fabric that allows air exchange but prevents contaminants from entering.
• Maturation. After acetic fermentation, the apple cider vinegar is left to mature for several months. During this period, the flavor of the vinegar intensifies and rounds out. Maturation can occur in wooden or steel containers, depending on the desired flavor profile.
• Filtration and Pasteurization (Optional). The apple cider vinegar can be filtered to remove the mother of vinegar and any sediment. Some producers choose to pasteurize the vinegar to stabilize it and extend its shelf life, while others prefer to leave it unpasteurized to keep the live probiotics and enzymes.
• Quality Control. Before distribution, the apple cider vinegar undergoes quality checks to ensure it meets standards for acidity, flavor, and purity.

What it is used for and where

Malus domestica is one of the best known, most widely consumed crops in the world and is used in traditional medical science for the treatment of: acidity, digestive tract disorders, hearing loss.

Cosmetics

Skin conditioning agent - Miscellaneous. This ingredient has the task of modifying the condition of the skin when it is damaged or dry by reducing its flakiness and restoring its elasticity.

Safety

Acidity The high acidity of apple cider vinegar can be irritating if consumed undiluted or in large amounts. It's advisable to dilute it in water or other liquids before ingestion.

Drug Interactions It may interact with certain medications, including diuretics and insulin, so it's important to consult a healthcare provider before incorporating it regularly into your diet.