Apple cider vinegar, otherwise known as cider vinegar or ACV, is a type of vinegar made from cider or apple must and has a pale to medium amber color. Unpasteurized or organic ACV contains mother of vinegar, which has a cobweb-like appearance and can make the vinegar look slightly congealed.
ACV is used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys, among other things. It is made by crushing apples and squeezing out the liquid. Bacteria and Yeast are added to the liquid to start the alcoholic fermentation process, and the sugars are turned into alcohol. In a second fermentation process, the alcohol is converted into vinegar by acetic acid-forming bacteria (acetobacter). Acetic acid and malic acid give vinegar its sour taste.
Famous quotes containing the words apple and/or vinegar:
“A man may build a complicated piece of mechanism, or pilot a steamboat, but not more than five out of ten know how the apple got into the dumpling.”
—Edward A. Boyden, U.S. women’s magazine contributor. The Woman’s Magazine, pp. 423-5 (April 1888)
“If you pour oil and vinegar into the same vessel, you would call them not friends but opponents.”
—Aeschylus (525–456 B.C.)