Bonneterre Organic Unpasteurized Apple Cider Vinegar — Traditional Fermentation with the Mother

The most vibrant apple cider vinegar with Bonneterre Organic Unpasteurized Apple Cider Vinegar: made from whole organic apples using traditional double fermentation methods (alcoholic then acetic). Unpasteurized — it retains the vinegar "mother," a collection of active acetic acid bacteria that naturally clouds the vinegar. Available in 50cl or 75cl.

Why unpasteurized?

Pasteurization destroys the acetic acid bacteria (Acetobacter) and enzymes naturally present in artisanal apple cider vinegar. Unpasteurized vinegar retains its "mother" — a gelatinous veil of acetic acid bacteria and bacterial cellulose visible in the bottle — which provides active enzymes, organic acids (acetic acid, malic acid, citric acid), and polyphenols from the apples (quercetin, chlorogenic acid). The acidity is less than 5%, in compliance with European regulations.

Benefits of Bonneterre Apple Cider Vinegar

• Unpasteurized, "mother" of vinegar preserved: active acetic acid bacteria, enzymes, and organic acids naturally present.
• Polyphenols from organic apples: quercetin and chlorogenic acid, natural antioxidants derived from whole apples.
• Complete traditional fermentation: double fermentation with no industrial shortcuts — alcoholic fermentation of apple cider followed by natural acetic fermentation.
• Acidity < 5%, certified organic, no additives.

Composition

*Organic farming. Unpasteurized. Acidity < 5%. Available in 50cl or 75cl.

How to use Apple Cider Vinegar?

In vinaigrettes (1 part vinegar to 3 parts oil), meat or fish marinades, vegetable preservation, sweet and sour sauce, or diluted in water (1 tablespoon in 250ml of water) as a functional beverage. Shake well before use to re-suspend the mother.

See our range: Discover Bonneterre products

Learn more: Read the article 10 anti-inflammatory infusions