Wild cherry

Take a peek with us into the secrets of making winegar from wild cherries.

Both in the production of high-quality distillate and in the production of high-quality fruit vinegar, the most important raw material is the raw material. Always pay attention to the high quality of the fruit.

After sorting the fruit, we proceed to the fermentation process in order to obtain fruit alcohol, which the bacteria transform into acetic acid through their metabolism.

A certain culture of vinegar bacteria was used to produce vinegar. With our vinegar, you don’t have to worry that the fermentation process was carried out by unknown wild cultures of bacteria.

All substances contained in the fruit before the fermentation process are preserved in the safely produced vinegar. In addition to acetic acid and ethanol, vinegar contains secondary components that form its aroma, taste and preservative properties. Dozens of compounds have been identified in various vinegars. These components come from the raw material, nutrients added to the fermentation medium, the water used and from the metabolic activity of vinegar bacteria.

The subsequent storage of vinegar in wooden barrels will significantly affect the resulting taste and aroma of our unique product. The bouquet created during several weeks of maturation of natural vinegars consists of ethers of various alcohols, esters from alcohol and acids, and acetates from aldehydes and alcohols.

We offer you 200 millilitre 10 % natural fruity winegar from wild cherries.

Total acids in 1 liter of product – 83 g