Cider vinegar is derived from the fermentation of cider or apple juice.

Description of raw materials used in production.

• The primary raw materials for Cider vinegar are apples, which may be used in the form of fresh juice or as cider. The varieties of apples used can vary and influence the flavor and aromatic profile of the final vinegar.

Step-by-step summary of its industrial production process.

• Apples are washed, crushed, and pressed to extract the juice, which may be fermented to form cider.
• The cider or apple juice is then subjected to acetic fermentation through the addition of vinegar bacteria (Acetobacter).
• During acetic fermentation, ethyl alcohol is converted into acetic acid.
• The product may be filtered to remove impurities and solid particles and subsequently pasteurized to stabilize the product and extend its shelf life.
• Cider vinegar may be aged, if desired, to develop additional flavors and aromas.

Form and color.

Cider vinegar features a range of colors from straw-yellow to light brown and has a characteristic flavor that is both sour and slightly sweet.

Commercial applications.

Cider vinegar is used in various food applications as a condiment, preservative, and key component in sauces, marinades, and vinaigrettes. It is also utilized in beverages and as a popular home remedy for various purported health benefits.

Studies

Cider vinegar has many bioactive compounds and has been shown to have many positive health effects. This ingredient also decreases the pH; therefore, it increases the life of the products and reduces the failures due to oxidation (1).

White distilled vinegar and wine vinegar are mainly composed of acetic acid, whereas apple vinegar is mainly composed of malic acid, which has therapeutic properties (2).

More recently, the use of apple vinegar as an auxiliary solution in the chemical-mechanical preparation of root canals has been studied and deserves attention for the promising results obtained compared to traditional endodontic irrigants (3).

Apple vinegar studies

References________________________________________________________________________

(1) Abedinzadeh S, Torbati M, Azadmard-Damirchi S. Some Qualitative and Rheological Properties of Virgin Olive Oil- Apple Vinegar Salad Dressing Stabilized With Xanthan Gum.
Adv Pharm Bull. 2016 Dec;6(4):597-606. doi: 10.15171/apb.2016.074. Epub 2016 Dec 22.

(2) Caligiani A, Acquotti D, Palla G, Bocchi V. Identification and quantification of the main organic components of vinegars by high resolution 1H NMR spectroscopy. Anal Chim Act. 2007;585:110–119.

(3) Costa D, Dalmina F, Irala LED. The use of the vinegar as a chemical auxiliary in endodontics: a literature review. Rev Sul-Bras Odontol. 2009;6:185–193.