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Georgia has the potential of producing Apple Vinegar and Cider

The specialists of the Scientific-Research Center of Agriculture introduced the samples of cider from different varieties of apples and vinegar to the private sector representatives with the purpose of the popularization of cider (apple wine) and vinegar.

Ekaterina Katsitadze, a representative from the division of wine-making and post-harvest storing and processing of agricultural products of the Scientific-Research Center of Agriculture, started studying Apple Vinegar and Cider in 2016, 5 varieties of apple for vinegar (Fuji, Aidaridi, Golden, Granny Smith, Gala Venus) and 3 varieties for receiving Cider (Aidaridi, Fiji, Golden) were tested.

It should be noted that apple vinegar is distinguished by a soft aroma, regulates the cholesterol level in the human body, promotes to normalization of glucose levels and improves the gastrointestinal microflora. As Ekaterina Katsitadze noted, Georgia has the greatest potential for producing apple vinegar and cider.