3.5-5% Apple Cider Vinegar

ACV is used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys, among other things. It is made by crushing apples and squeezing out the liquid. Bacteria and Yeast are added to the liquid to start the alcoholic fermentation process, and the sugars are turned into alcohol. In a second fermentation process, the alcohol is converted into vinegar by acetic acid-forming bacteria (acetobacter).
PackageAsepticbaginsideirondrumoutsidePackingSpec.200kgnetperdrumStorageAvoiddirectsunlight.Storeroomtemperature.Keepat0-5ºCafteropening.ShelfLife24monthsFunctioncanbeusedtomakebeverageProductSpec.AppearanceClear,freefromanyforeignandextraneousmatter.Slightsedimentisnormal,havenoeffectonitsquality.FlavorTypicalinherentflavorandaroma,freefromotherflavorColorTransparentlesstopaleyellowSolubleSolids/°Brix1.43Acidity(asaceticacid)3.5-5FreeAcidMineNotDetectedTotalPlateCount(cfu/ml)<1Coliforms(Mpn/100ml)<3MPN/100mlPathogensNotDetectedAflatoxinB<0.02Arsenic(mg/L)0.003Lead(mg/L)<0.003BenzoicAcid(g/KG)0.02SorbicAcid(g/KG)<0.00001