苹果醋是苹果汁发酵的产物。大规模的苹果醋生产是先榨取苹果汁,再用酵母菌把苹果汁发酵转化成苹果酒,这一步跟葡萄酒以及其他果酒的生产是一样的。然后在苹果酒中加入醋酸菌,把酒精转化为醋酸,最后得到的东西就是苹果醋。这个过程跟普通醋的生产并没有本质差别,只不过原料是苹果汁而已。它的主要成分也是醋酸,还有柠檬酸、苹果酸甚至乳酸等,这些混合的成分构成了苹果醋的特有风味。因为来自于苹果汁,所以也含有苹果中的维生素、氨基酸、矿物质以及多酚化合 Apple cider vinegar is the product of apple juice fermentation. Large-scale production of apple cider vinegar is the first squeezed apple juice, then the yeast fermentation of apple cider into cider, this step with the wine and other fruit wine production is the same. Then add acetic acid bacteria in the cider, the alcohol into acetic acid, and finally get the apple cider vinegar. This process is not an essential difference with ordinary vinegar production, except that the raw material is apple juice. Its main ingredient is also acetic acid, as well as citric acid, malic acid and even lactic acid, etc. These mixed ingredients constitute the unique flavor of apple cider vinegar. Because it comes from apple juice, it also contains vitamins, amino acids, minerals and polyphenols in apple