Vinegar is a condiment obtained from the acetic fermentation of wine through yeasts. In this case, the yeasts have been specifically selected as they are part of the typical environmental flora of the area where it originates. It must contain a maximum amount of acetic acid equal to 6% as indicated on the label.
The famous acetic mother is the yeast that has naturally formed in the barrels due to the exposure of the wine to air at room temperature. From it comes the wealth of acetic flora useful for obtaining the desired vinegar.
€ 5.45
Description
Vinegar is a condiment obtained from the acetic fermentation of wine through yeasts. In this case, the yeasts have been specifically selected as they are part of the typical environmental flora of the area where it originates. It must contain a maximum amount of acetic acid equal to 6% as indicated on the label. The famous acetic mother is the yeast that has naturally formed in the barrels due to the exposure of the wine to air at room temperature. From it comes the wealth of acetic flora useful for obtaining the desired vinegar.
Ingredients
May contain: Sulfites greater than 10 mg/L
Nutritional Analysis
Attention
The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
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