First, apples are cut or crushed and combined with yeast to convert their sugar into alcohol. Second, bacteria are added to ferment the alcohol into acetic acid.
Traditional apple cider vinegar production typically takes about one month, but some manufacturers dramatically speed up the process so that it takes only a day.
Acetic acid is the main active component of apple cider vinegar.
Also known as ethanoic acid, it is an organic compound with a sour taste and strong odor. The term acetic comes from acetum, the Latin word for vinegar.
About 5-6% of apple cider vinegar consists of acetic acid. It also contains water and trace amounts of other acids, such as malic acid.
One tablespoon (15 ml) contains about three calories and virtually no carbs.
Acetic acid is a short-chain fatty acid that dissolves into acetate and hydrogen in the body.
Some animal research suggests that the acetic acid in apple cider vinegar may lead to weight loss in several ways: