OCET Z NATURALNYCH POMARAŃCZY
FLOWCHART & PRODUCTION PROCESS:
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.
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.
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.
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.
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.
This product is distinated for direct human consuption.