Friday, April 10, 2009
Welcome to TIMEIS: "Fruit vinegar is made from fruits e.g. pineapple, apple, grape, orange, banana, peach, apricot as well as sugarcane juice, coconut water, malt, molasses. The juice/ aqueous extract is fermented with Saccharomyces cerevisiae yeast after adjusting sugar concentration. The fermented alcoholic liquor is passed through vinegar generator for acetic acid fermentation using acetobactor culture. It takes nearly 15 days for completion of fermentation process. Vinegar contains about 4% acetic acid. The brewed vinegar is aged in plain oak barrels for at least 6 months to improve the flavour and bouquet. The final product is filtered, packed in bottles and sealed."