Apple cider vinegar

Apple cider vinegar is an acidic liquid made by fermenting apple cider first into alcohol and then into acetic acid. It is used in cooking, food preservation, and some traditional remedies.

Alcoholic fermentation: A microbial process that converts sugars into ethanol and carbon dioxide. Yeast first turns apple sugars into the alcohol that vinegar bacteria use.
Pickling: Food preservation by immersing ingredients in an acidic or salty brine. Its acidity helps create the brine used to preserve pickled foods.
White vinegar: A clear vinegar typically made by fermenting distilled alcohol into acetic acid. It provides sharp acidity with less color and fruit character than apple cider vinegar.
Acetic acid and glycemic response: The study of how acetic acid may affect blood-glucose changes after meals. Research on vinegar examines whether its acetic acid modestly alters post-meal glucose.
Acetic acid fermentation: An aerobic microbial process that oxidizes ethanol into acetic acid. Acetic acid bacteria convert cider alcohol into the defining acid of the vinegar.
Vinaigrette: A sauce or dressing made by combining oil with an acidic liquid, often vinegar. Its tart apple notes make it a common acid in salad dressings.
Balsamic vinegar: A dark, sweet-sour vinegar traditionally made from cooked grape must and aged. Its grape base and aging produce a richer profile than apple cider vinegar.
Dental erosion: The irreversible loss of tooth enamel caused by chemical dissolution, often from acids. Frequent exposure to acidic vinegar can contribute to enamel erosion.
Acetic acid: A colorless organic acid responsible for vinegar’s sour taste and much of its antimicrobial activity. This compound gives apple cider vinegar its acidity and pungent flavor.
Marinade: A seasoned liquid in which food is soaked before cooking. Its acid contributes brightness and flavor to marinades.

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Cider appleRelated: It is a downstream product that can be made from cider fermented with cider apples.