Apple cider vinegar (ACV) has been used for hundreds of years for its many positive health effects. ACV contains mainly acetic acid, but also polyphenols, pectin, and carotenoids. Vinegar itself is a liquid that is produced by the fermentation of alcohol (ethanol) by bacteria. Vinegar is composed of 5-20% ethanoic acid (also known as acetic acid), water, and a small amount of flavoring or coloring agents depending on the type of vinegar. Vinegar is sold commercially in several different forms and under numerous brand labels.
The four most common types include:
- White vinegar: Also known as distilled, or "virgin" vinegar, that is a colorless liquid that is produced through the fermentation of distilled alcohol and diluted with water.
- Apple cider vinegar: It has a brownish-gold color and is made from cider or apple must, through fermenting the sugars from apples. High quality brands may also contain malic, lactic acids, potassium, enzymes, amino acids.
- Balsamic vinegar: An aromatic aged vinegar produced in the Modena and Reggio Emilia provinces of Italy.
