Our premium-grade Vinegar is produced through an intricate two-step fermentation process ensuring high purity and consistent quality. Initially, natural sugars derived from select sources such as fruit juices or grains undergo alcoholic fermentation by specialized yeast strains, converting sugars to alcohol. This is followed by aerobic fermentation utilizing acetic acid bacteria to oxidize the alcohol into acetic acid, the core component responsible for vinegar’s distinctive sharp flavor and preservative qualities. This vinegar is suitable for a multitude of industrial and commercial purposes including food processing, preservation, flavor enhancement, and sanitation applications. Strict quality control measures guarantee optimal acidity levels, purity, and microbial safety, making it an ideal choice for food manufacturers, restaurants, and hygienic product companies seeking reliable vinegar supply.
Key Features
| Features | Description |
|---|---|
| Production Process | Two-step fermentation including alcoholic fermentation and acetic acid oxidation |
| Raw Materials | Natural sources like fruit juice and grains for sugar content |
| Acidity Level | Precisely controlled acetic acid concentration to meet industry standards |
| Purity | High purity with no artificial additives or contaminants |
| Versatility | Suitable for culinary, preservation, and sanitation uses |
| Quality Control | Manufactured under stringent hygienic and quality standards |
| Packaging Options | Available in bulk containers and retail packaging for B2B requirements |
| Attributes | Description |
|---|---|
| Type | Acetic acid-based vinegar |
| Alcohol Conversion | Complete oxidation of alcohol to acetic acid |
| Acidity Percentage | Typically 4-7% acetic acid content |
| Source Material | Grains, fruit juice or combination therein |
| Shelf Life | 12-24 months when stored in cool, dark conditions |
| Appearance | Clear to pale yellow liquid |
| pH Level | Approximately 2.4-3.4 depending on acetic acid concentration |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
This vinegar maintains a consistent and regulated acetic acid concentration, produced under stringent quality controls tailored for industrial applications such as large-scale food processing and sanitation.
Yes, we can adjust acetic acid concentrations typically within 4-7% range depending on customer requirements.
Our vinegar is produced naturally without artificial preservatives or colorants, ensuring purity suitable for food and hygiene industries.
Store in a cool, dry, and dark place away from direct sunlight to preserve acetic acid efficacy and extend shelf life up to 24 months.
Yes, due to its acetic acid content and purity, this vinegar can be utilized effectively in various sanitation and cleaning formulations.
Country Of Origin: India
Vinegar is made through a two-step fermentation process where sugars in a liquid base (like fruit juice or grains) are first fermented into alcohol by yeast, and then the alcohol is oxidized into acetic acid by acetic acid bacteria.
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Pune , India
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