Cider vinegar is made from the two-fold fermentation of the juices of apples and is perfect for using in marinades, salads and other recipes. The strength of vinegar is measured by the percent of acetic acid present in the product. All vinegar sold in the United States at the retail level should be at least 4‰ acidity as mandated by the U.S. Food & Drug Administration (FDA).
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Product is obtained from the alcoholic Fermentation and subsequent acetous Fermentation of the juice of grapes or wine stock, adjusted to 5‰ with water to this specific strength.
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