1、 Processing technology

Fermented apple cider vinegar (such as liquid deep fermentation) is preferred, and preparation type (mixed with acetic acid and essence) is avoided. Fermented products retain more active ingredients and have higher nutritional value.  ‌

2、 Raw materials and ingredients

Raw materials: choose organic apples or fresh apples as raw materials, and avoid concentrated fruit juice or essence products. The ingredient list should only include apples/juice, water, yeast, and no additional sugar or preservatives.  ‌

Apple juice concentration: Excellent products will clearly indicate the juice content (such as 10%). If the concentration is too high, it may lose its vinegar properties, while if it is too low, its nutritional value will be limited.  ‌

3、 Additives

Avoid products containing additives such as caramel color, saccharin, and acetic acid, as these ingredients may counteract their health benefits. It is recommended to choose products that add oligosaccharides (promoting intestinal health) or xylitol (sugar substitutes), but it should be noted that excessive intake of xylitol may cause diarrhea.  ‌

Other reference standards:

Total acid value: Excellent vinegar with a total acid value of ≥ 4.5g/100ml, vinegar with a total acid value below 3.5g/100ml may have insufficient fermentation or be mixed with water.

Fermentation process: Traditional solid-state fermentation is superior to liquid fermentation, but liquid fermentation is more suitable for modern industrial production.