Cider vinegar

Vinegar made from natural apple cider, with low acidity (around 5%), much lower than that of wine vinegars. Traditional cider vinegar is an essentially natural product made following the natural fermentation of cider. This vinegar results from the transformation of the alcohol in cider into acetic acid following a process of oxidation at a temperature of 89.6ºF / 30ºC. The final acetic acid content should be greater than 5%. It is used as a condiment for salads, fish and other foods; also in the preparation of marinades and sauces.

Although there is industrial production, much of the production is still handmade in many towns in the north of Spain, especially in Asturias.

Tasting notes

A marked acidity predominates with a moderate final astringency, its freshness and typical aroma of apples (according to variety) standing out, recalling especially crisp apple. Clean, bright appearance and pale yellow color with fine reflections.

Other notes

Straw yellow color with golden reflections; fruity, sharp aroma. Important mineral content (potassium, copper, sulfur, and silicon, calcium, magnesium, phosphorus, sodium, iron), as well as vitamins, vitamin C, vitamin E, vitamin A, carotene, vitamin B1, B2 and B6.

Production / Processing method

It is made using submerged fermentation (Frings) in order to preserve original fruit aromas. This fermentation occurs at controlled temperature (around 89.6ºF / 30°C, favoring the survival of acetic bacteria) and with controlled oxygen levels.

The process consists of transforming the alcohol present in the cider into acetic acid by the action of the micoderma aceti bacteria. The fluid obtained, with an alcoholic content higher than 5º, is clarified, filtered and bottled for subsequent marketing.

Cider vinegar