whisky pot stills is a drink made of fermented apple juice and mixed with apple juice. The mixture of apple vinegar with apple juice makes the taste sweet and sour. It not only eliminates the raw vinegar taste of the original vinegar, but also has the sweet aroma of fruit juice, so it tastes very refreshing. Fruity flavor, sweet and sour soft, fresh and delicious, refreshing. Without pigment and preservatives, it is rich in amino acids such as aspartic acid, serine and tryptophan, as well as more than 10 kinds of minerals such as phosphorus, iron and zinc. The content of Vc is 10 times more than that of apple.

Apple cider vinegar is produced by secondary fermentation

Secondary fermentation usually refers to liquid fermentation. The original cider vinegar of liquid fermentation is made of concentrated apple juice or fresh apple juice, which is first fermented into high purity cider, and then connected with acetic acid strains for acetic acid fermentation, and the alcohol is metabolized to acetic acid. It is different from solid-state fermentation, which is the leftovers of the apple during its initial processing. If the peel, core, small fruit and fallen fruit are crushed first and then stirred into the bran, the fermentation alcohol and acetic acid are carried out at the same time. Features and functions: whisky pot stills has good nutritional value. Whisky pot stills not only has the function of skin care, but also can relieve alcohol and protect the liver to prevent drunkness. A cup of whisky before drinking can inhibit the absorption of alcohol, while a cup of whisky after drinking can relieve alcohol and prevent drunkness. Men eat whisky pot stills, the same health regimen. Fruity flavor, sweet and sour soft, fresh and delicious, refreshing. Without pigment and preservatives, it is rich in amino acids such as aspartic acid, serine and tryptophan, as well as more than 10 kinds of minerals such as phosphorus, iron and zinc. The content of Vc is 10 times more than that of apple.

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