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How we do it

1. The grape and the apples

      The wine material from which the final product is made from is carefully selected, depending on what kind of vinegar we would like to make, whether white grape vinegar , red grape vinegar or apple vinegar. The period for grape an apple harvest is September and October, when the balance between sugars and acidity is best, which is very important stage from the whole process, because the quality and the integrity of the grape bunches is essential, before the process has started. 




2. The pressing

     
The grapes is softly pressed using "soft" system in order to avoid the excess of polyphenols, present in the peel, seeds or stems, which slow down the acetylation process and could increase the bitterness in the final product. After that the resulting must is filtered for the removal of any residual solid parts and impurities'

3. The fermentation

     Fermentation is the most ancient and only process, which in the remote past, when the o>qygen on the planet was absent or insufficient, provided the energr, needed for the existence of the living organisms. This unique process is inherent for almost all living cells even today. In that context the fermentation represents nature's longing and incredible strive to create and sustain life. This process is used to increase the durability and suitability of many foods. Due to the mystic influence of the final product in result of the alcohol fermentation- the ethyl alcohol, the scientists have been very interested in this process and for the clarification of its nature they have put great effort. ln the mid 19-th century another great French scientist- Louis Pasteur proves that the conversion of sugars to ethanol is a process that occurs under the influence of particular single celled microorganisms, called "yeast", discovered by the Dutch scientist- Antonie van Leeuwenhoek, for which organisms the fermentation is part of their metabolism. Far before the discovery of the fermentation another process have occurred- the conversion of ethanol to acetic acid. This process - acetic acid fermentation is carried out in oxygen environment under the influence of acetic acid bacteria.

4. The clarification

     
The process of clearing speed mostly gas etc. a clarification relates with the removal of the precipitate' The depends on the temperature, time and presence of dissolved

5. Acidity

     The acidity is related mostly to the natural freshness of the wine. The main acids in the grape are the tartaric acid and the malic acid.

6. The final product

     The final product - the vinegar is obtained after the processes described above; depending on the input material- white grapes, red grapes or apples, the vinegar develops its characteristic color, which predominates from light yellowbrawn to light claret. By its nature the vinegar is a sour tasting liquid . The high taste qualities of the product are guaranteed by Vinprom Dupnitsa, our vinegar will enhance the taste an bring new flavour to your meals, sal.ads and preserved food'