Apple Cider Vinegar

Apple Cider Vinegar (ACV) is produced through a two-stage fermentation of crushed apples — first alcoholic fermentation by yeast, then acetic acid fermentation by Acetobacter bacteria — resulting in a complex matrix of acetic acid, malic acid, trace amino acids, and polyphenols. Unlike distilled white vinegar, unfiltered ACV retains the 'mother,' a cellulose-based bacterial culture that contributes additional organic acids and imparts a characteristic fruity, slightly sweet acidity. Formulators select ACV over synthetic acidulants when seeking a naturally positioned, apple-derived pH modifier that simultaneously contributes mild exfoliating properties via malic acid and a recognizable 'clean beauty' ingredient story.