| abstract |
(57) [Problem] To provide a fruit vinegar and a fruit vinegar beverage having a mild flavor, particularly an acetic acid odor. SOLUTION: In the step of adding cultured yeast to raw material juice such as apple juice and performing alcohol fermentation, seed fermentation is added during the completion of alcohol fermentation to forcibly stop fermentation, followed by acetic acid fermentation and ripening steps. To produce fruit vinegar. In addition, the fruit vinegar thus obtained is added to the vinegar selected from the group consisting of honey, sugars, sweeteners and flavors. One or more kinds were added and diluted with water to produce a fruit vinegar drink. |