OCET Z NATURALNYCH POMARAŃCZY

OCET Z NATURALNYCH POMARAŃCZY

FLOWCHART & PRODUCTION PROCESS:
Product denomination:
ORANGE VINEGAR

Raw material:
ORANGE WINE

Characteristics:
Wine produced from oranges, with an alcohol contect of aproximately 10 degrees and with a tolerance of more or less 0.5 degress. Clarified and stabilized with diatomaceous soils.

Production methods:
Wine is acetified by the action of the bacteria "acetobacter" which metabolizes the alcohol contained in the wine into natural acetic acid, in a proportion of 1 to 1, with losses of more or less 8% Acetification is carried out in an equipment Frings - Acetobacter V75, on a base of vinous bacteria with the addition of oxigen.

Once the alcohol is transformed into acetic acid until the residual alcohol content rich a minimum of 0,5 degress, the vinegar is authomaticaly pumped out. After a resting period of 48 hours the orange wine vinegar is ready to be filtered through a sterile membrane filter placs Seltz - Orion, which will make the product ready for bottling.

Bottling:
The Orange Wine Vinegar is then bottled using a authomatic bottling line equiped with a "milipore" membrane filter which guarantee the estability of the product.

Packaging:
The product is bottle in a transparent glasss bottle of 200 ml. known as "lirica" and closed by a metal caps which incorporate a adecuate vinegar's spout. 6 bottles are included in each cardboard case and then warehoused in standard conditions.

Lot number/trazability/caducity:
Every lot number with a 4 digit impression is registered in a trazability book. The caducity of this products, due specially to the acetic acid contect, is unlimited however we innitially, untill further experience, give a "best by" perid of 2 years.

Product destination:
This product is distinated for direct human consuption.