PAN Apple Vinegar

PAN Apple Vinegar is created with double fermentation of Greek apples from select varieties. Ethyl alcohol is created during the first stage of alcoholic fermentation, followed by the second stage of acetic fermentation, similar to the production of wine vinegar.

Its bright golden colour and distinct aromas are of course reminiscent of ripe apples, while its taste combines elegance with richness and a long finish.

With a history of more than 5,000 years, as its first traces are founded in Egypt and Mesopotamia before 3000 BC, vinegar is probably the first flavour that man used to add to his food to make it more tasty.

It is the product of a chemical reaction, which Pasteur described only in the 19th century, and which converts ethyl alcohol into acetic acid with the help of mycoderma acedi, is now produced by many methods and from different raw materials.

However, the name "pure vinegar", under the Greek law, has the right to bring only those products which come exclusively from the raw materials of the wine sector without any other addition. The Zafiropoulos Vinegars insists on the process of natural fermentation and use Greek raisins and wines from the vineyard of Attica as a raw material.