1L concentrated botanical vinegar
1L concentrated vinegar for botanical use. This tonic is obtained thanks to the action of bacteria of the genus Acetobacter, which, in the presence of air, oxidize the ethanol contained in the wine in the fruit, transforming it into acetic acid. The resulting percentage of acetic acid varies depending on the type of fermentation.
Characteristics:
- The vinegar used in cooking typically contains a volume of acetic acid between 3-5%, while this product can have a percentage 5 times higher.
- Thanks to its acidity, vinegar is used as a tonic to lower the pH of the water when treatments are carried out with biological products, some of which lose or decrease their effectiveness at a neutral and alkaline pH.
- In contact with all types of green plants (e.g. flowers, weeds, etc.) it performs a caustic action, i.e. in contact with plants, it deeply alters their tissue until it burns them (herbicide action).