Apple Cider Vinegar

Proposal on
Production and Marketing of Apple Cider Vinegar
By:
Radhe Shyam Poudel
Submitted to:
Department of Food Technology and Quality Control (DFTQC)
Regional Food Technology and Quality Control Office
Biratnagar, Nepal
Details of Industry
Name of the industry:
Address:
Type: Home scale industry
Owner: Radhe shyam poudel
Products: Apple cider vinegar
1.0 Introduction
Apple cider vinegar is fermented juice from crushed apples. Like apple juice, apple cider
vinegar may contain various vitamins and minerals, as well as dietary fiber. Apple cider
vinegar may also contain acetic acid and citric acid. But it can be hard to know exactly
what's in some apple cider vinegar products. In the U.S., there's no real definition of what a
product must contain to be called apple cider vinegar. For this reason, the amount of each
component of apple cider vinegar may vary from product to product.
Some people say the “mother,” the cloud of yeast and bacteria you might see in a
bottle of apple cider vinegar, is what makes it healthy. These things are probiotic, meaning
they might give your digestive system a boost, but there isn’t enough research to back up
the other claims.
1.1 Apple Cider Vinegar Uses and Dosage
Vinegar is used in cooking, baking, and salad dressings and as a preservative. There’s a lot
of acid in it, so drinking vinegar straight isn’t recommended. It can cause problems, like
eroding the enamel of your teeth, if you get too much.
If you’re looking to use it for health reasons, most people say to add 1 to 2
tablespoons to water or tea.
There are several uses for ACV in-home treatments and remedies. However, these
are home remedies and the evidence is anecdotal. We would recommend seeking a
doctor’s advice before incorporating or using ACV for rashes, burns, and other skin
irritations. Below are a few common home remedies using ACV:
 Health Tonic: A tablespoon of apple cider vinegar (ACV) added to a glass of

warm water can be taken as a tonic; it is thought to help with bowel regularity and
treats acid reflux.
 Allergy Reducer: It is also considered to ward off seasonal allergies, by soothing a
sore throat, and even providing relief from cold.
 Skin cleanser: You can use it to manage oily skin, facial acne, and acne scarring.
ACV can be mixed with green tea and applied sparingly as a facial toner. It can
also be combined with green tea and honey as a face mask for acne.
 Meat tenderizer: Apple cider vinegar can be used in salad dressings and to
tenderize meat. It can also be drizzled over cooked greens for flavor.
 House cleaning product: You can dilute the vinegar with water and use it as a
natural cleaning-spray or odor-neutralizer in your home.
 Soothes sunburns: You can add a tablespoon of vinegar to your bath to provide
relief from sunburns. Dermatologists do not recommend putting acidic vinegar
directly on any skin inflammation as it may cause it to worsen.
 Teeth-whitening product: It is an excellent remedy to remove stains from teeth.
For stubborn stains, apple cider vinegar can be directly rubbed on your teeth. It is
advisable not to do it too often as it can break down tooth enamel. For a less
abrasive action, mix 1 teaspoon of apple cider vinegar with a cup of water and then
swish it around in your mouth.
 Pain-reliever: Natural apple cider vinegar is thought to relieve pain in the joints
and also curb the dangerous progress of the arthritic condition.
 Treats warts: Dip a cotton ball in the vinegar and apply it directly on the wart and
cover it with a band-aid. You can repeat this a few times. The wart will fall off
eventually.
 Heals Rashes: Potassium, contained in apple cider vinegar, can be applied to
poison ivy rashes to help soothe the inflammation and reduce itchiness.
 Apple cider vinegar bath: A popular remedy for body odor and fungal infections
is an apple cider vinegar bath or soak. Fill a bathtub with warm water, add a cup of
raw apple cider vinegar and blend it in with your hands, and soak your body in it
for 15-20 minutes. However, if you have severe eczema, it is best avoided as it can
cause it to aggravate. [21]
1.2 Apple Cider Vinegar Benefits
Vinegar has been used as a remedy for centuries. The ancient Greeks treated wounds with
it. In recent years, people have explored apple cider vinegar as a way to lose weight,
improve heart health, and even treat dandruff.
Research doesn’t back most of these claims. But some studies have found that the
acetic acid may help with a variety of conditions:
 Japanese scientists found that drinking vinegar might help fight obesity.
 One small study found that vinegar improved blood sugar and insulin levels in a
group of people with type 2 diabetes.
 Vinegar also has chemicals known as polyphenols. They help stop the cell damage
that can lead to other diseases, like cancer. But studies on whether vinegar actually
lowers your chances of having cancer are mixed.
2.0 Objective or purpose of production of apple cider vinegar
Vinegar is a product which is used as preservative in acidic food products like pickles,
sauce, juice, etc. Similarly, vinegar can also be used for house cleaning purposes. Apple
cider vinegar can also be used in dental clinic for mouth rinsing. It can also be used as
fertilizers. All these benefits can be fulfilled by the production of apple cider vinegar. Till
date there was no any apple cider vinegar production company is available in Itahari and
around this region. So, this proposal is presented for requesting the establishment of small
home plant for the production of apple cider vinegar.
3.0 Production process details
Apple
Washing and cutting
Place the cut apples in jar
Addition of mother of vinegar
Cover the mouth of jar with cloth
Leave for fermentation for about 6 weeks by stirring in 2-3 days
Strain the juice using muslin cloth
Pasteurization and removal of residual alcohol
Bottling
Fig.1 Process flow diagram for making apple cider vinegar

3.1 Mother of vinegar
Mother of vinegar contains both yeast and acetic acid fermenting bacteria. At first yeast
ferment the sugar present in apple to alcohol (ethanol) which in turns fermented into acetic
acid by acetic acid fermenting bacteria. The time duration to ferment apple juice into
vinegar takes about 6 weeks. After complete fermentation the alcohol percentage in cider
will decrease to 1% or less than 1%.
3.2 Removal of alcohol
The final vinegar solution may contain trace amount of methanol and ethanol. This can be
removed by pasteurization. Methanol has boiling point of 50ºC and ethanol has 78.2 ºC.
So, pasteurizing vinegar at 85ºC for 10 minutes. Pasteurization also helps to decrease the
microbial load and hence lengthen the shelf life of the product.
4.0 Chemical analysis
4.1 Acidity content
Acidity content is measured by titrating the 10 ml sample vinegar with 0.1 N NaOH using
phenolpthalien indicator.
Volume consumed of NaOH × N of NaOH ×60

% Acidity =
volume of sample taken
The percentage acidity should be 4% in final vinegar.
4.2 Alcohol content
Alcohol content is measured by specific gravity bottle method as per AOAC by specific
gravity bottle methode. The alcohol percentage in vinegar should be less than 0.5%.
Measure out 150ml of sample in a volumetric flask and transfer it to distillation flask. Add
few drops of phenolphthalein and neutralize the sample with ~ 1N NaOH. Start the
distillation unit, controlling the temperature to avoid vigorous boiling. Collect nearly
100ml of the distillate in a conical flask. Rinse the internal of the condenser with 1-2ml of
distilled water (use wash bottle) and pool the washings to the distillate. Cool the distillate
to room temperature (say, T°C). Transfer the distillate to 100ml volumetric flask.
Complete the transfer by rinsing the original flask (that contained the distillate) with
distilled water. Make up the volume to 100ml and mix well. Slowly and gently fill the
specific gravity bottle with the distillate (without spilling), slightly above the base of the
neck. Gently insert the capillary stopper to ensure that the capillary is filled to the top.
Wipe the entire surface of the bottle and the stopper with dry filter paper (do not hold in
the hand for long, as this will cause temperature gradient). Note the weight of the bottle +
distillate (say, Wd). Empty the bottle back to the flask. Empty the capillary by blowing out
the contents. Rinse the inside of the bottle repeatedly (~ 5 times) with 10-20ml portions of
distilled water. Fill the bottle with distilled water (as previously done). Insert the stopper
(as previously done) 24. Dry the surface of the bottle (as previously done). Note down the
weight of bottle + distilled water (say, Ww)
wt . of distillate at a certain temperature

Specific gravity =
wt . of distilled water at that temperature
The alcohol content of the distillate is inversely proportional to the specific gravity in the
range 0.7981 (for 100% alcohol) and 0.9992 (for 0% alcohol) at 15.56°C.

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Proposal on

Production and Marketing of Apple Cider Vinegar

Department of Food Technology and Quality Control (DFTQC)

Regional Food Technology and Quality Control Office

1.1 Apple Cider Vinegar Uses and Dosage

 Health Tonic: A tablespoon of apple cider vinegar (ACV) added to a glass of

1.2 Apple Cider Vinegar Benefits

2.0 Objective or purpose of production of apple cider vinegar

3.0 Production process details

Washing and cutting

Place the cut apples in jar

Addition of mother of vinegar

Cover the mouth of jar with cloth

Leave for fermentation for about 6 weeks by stirring in 2-3 days

Strain the juice using muslin cloth

Pasteurization and removal of residual alcohol

Fig.1 Process flow diagram for making apple cider vinegar

3.2 Removal of alcohol

4.0 Chemical analysis

4.1 Acidity content

Volume consumed of NaOH × N of NaOH ×60

The percentage acidity should be 4% in final vinegar.

4.2 Alcohol content

wt . of distillate at a certain temperature

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