Red Wine Vinegar, Organic

Vinegar production from fruit is a two-step process. Organic grape juice first undergoes an alcoholic fermentation, which is followed by an acetous fermentation. The grape skins are left in the alcoholic fermentation to impart the characteristic red color. The vinegar is pasteurized and filtered before packaging to ensure stability.

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Source
Organic wine stock from organically certified grapes

Manufacturing
Fermentation of red wine stock with Acetobacter aceti

Packaging and Storage
Store in a cool dry place (50 to 68 degrees F optimum) away from direct sources of sunlight, heat and oxidizers. Properly stored unopened containers have an expected shelf life of 24 months.

Available Configurations