vinegar made from fermented apple juice,[1] and used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys.[2] It is made by crushing apples, then squeezing out the juice. Bacteria and yeast are added to the liquid to start the alcoholic fermentation process, which converts the sugars to alcohol.
"/> vinegar made from fermented apple juice,[1] and used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys.[2] It is made by crushing apples, then squeezing out the juice. Bacteria and yeast are added to the liquid to start the alcoholic fermentation process, which converts the sugars to alcohol. " /> vinegar made from fermented apple juice,[1] and used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys.[2] It is made by crushing apples, then squeezing out the juice. Bacteria and yeast are added to the liquid to start the alcoholic fermentation process, which converts the sugars to alcohol. " />
Apple cider vinegar, or cider vinegar, is a vinegar made from fermented apple juice,[1] and used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys.[2] It is made by crushing apples, then squeezing out the juice. Bacteria and yeast are added to the liquid to start the alcoholic fermentation process, which converts the sugars to alcohol.