Apple cider vinegar is not wine, there is no alcohol, the fermentation metabolizes the alcohol.
The fermentation of apple cider vinegar is secondary fermentation. Apple cider vinegar is made by secondary fermentation, which usually refers to liquid fermentation. Liquid fermented apple cider vinegar is made from apple juice concentrate or fresh apple juice.
It is first fermented into high purity apple cider, and then it is connected to the acetic acid bacteria strain for acetic acid fermentation to metabolize the alcohol into acetic acid. It is different from solid-state fermentation, which is based on the offcuts from the initial processing of apples, such as peel, heart, small fruits, fallen fruits, etc., which are crushed first.
Then stir into the bran, fermentation alcohol and fermentation acetic acid at the same time. Apple cider vinegar has a very good nutritional value, it not only has a skin care effect, but also can relieve alcohol and protect the liver to prevent drunkenness.
Apple cider vinegar is fruity, sweet and sour, refreshing and delicious. No coloring and preservatives, rich in aspartic acid, serine, tryptophan and other amino acid components needed by the human body, as well as phosphorus, iron, zinc and other more than 10 kinds of minerals Vc content is 10 times more than apple.
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Apple cider vinegar benefits:
1, vinegar has the role of eliminating fatigue: vinegar contains a wealth of organic acids, can promote the metabolism of sugar in the body, so that the fatigue in the muscles of the material lactic acid and acetone is broken down, and eliminate fatigue.
2, apple cider vinegar can reduce the incidence of liver disease: vinegar contains amino acids, acetic acid and other rich nutrients, can improve the detoxification and metabolic function of the liver.
3, apple cider vinegar has anti-aging effect: vinegar can inhibit and reduce the formation of oxides in the aging process of human body.
4, apple cider vinegar has the effect of softening blood vessels, lowering blood fat and cholesterol.
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