VINEGARS

Lemon-Garlic-GingerHoneyVinegar

Name: Lemon-Garlic-Ginger Honey Vinegar
Brand: Biotama
Availability: InStock

Vinegars

Biotama Limon, Sarımsak ve Zencefilli Bal Sirkesi; zengin aromasıyla salata, sos ve marinasyonlar için benzersiz bir lezzet sunar. 🔹 Ürün Açıklaması Biotama Limon-Sarımsak-Zencefilli Bal Sirkesi, özenle seçilmiş bileşenlerin uyumlu birleşimiyle elde edilen özel bir lezzettir. Limonun ferahlığı, sarımsağın karakteristik aroması, zencefilin baharatlı dokunuşu ve balın yumuşak tadı mutfaklarınıza benzersiz bir deneyim sunar. Salatalarda, soslarda ve marinasyonlarda fark yaratan sofistike bir alternatiftir. 🔹 Öne Çıkan Özellikler Özgün ve zengin aroma profili Gurme tarifler için ideal Salata ve soslarda benzersiz lezzet Marinasyonlar için mükemmel uyum Özel harman formülasyonu 500 mL cam şişe ambalaj

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Fruit arrives at peak ripeness, washed, and pressed into raw juice within the same day.
Alcoholic fermentation converts sugars to ethanol under controlled temperature for 10 to 14 days.
Acetic fermentation introduces live mother cultures, transforming ethanol into acetic acid over 60 to 90 days.
Vinegar matures in oak and stainless steel vessels to deepen flavor and round acidity.
Natural filtration clarifies the liquid while preserving the mother culture and key organic compounds.
Each batch is tested for acidity, clarity, and microbial safety before hand-labeling.

Specifications

Net Weight: Available on request
Packaging: Available on request
Shelf Life: Available on request

Ready to Start Your Project?

Whether you are launching a new brand or scaling an existing product line, our team is ready to discuss your manufacturing needs.

Request a Quote

Contact Our Team

Call us at +90 444 7 341 Email info@biotama.com.tr

VINEGARS

Lemon-Garlic-GingerHoneyVinegar

Vinegars

Request a Quote

View Full Catalog

Fruit arrives at peak ripeness, washed, and pressed into raw juice within the same day.
Alcoholic fermentation converts sugars to ethanol under controlled temperature for 10 to 14 days.
Acetic fermentation introduces live mother cultures, transforming ethanol into acetic acid over 60 to 90 days.
Vinegar matures in oak and stainless steel vessels to deepen flavor and round acidity.
Natural filtration clarifies the liquid while preserving the mother culture and key organic compounds.
Each batch is tested for acidity, clarity, and microbial safety before hand-labeling.

Specifications

Net Weight: Available on request
Packaging: Available on request
Shelf Life: Available on request

Ready to Start Your Project?

Whether you are launching a new brand or scaling an existing product line, our team is ready to discuss your manufacturing needs.

Request a Quote

Contact Our Team

Call us at +90 444 7 341 Email info@biotama.com.tr

Lemon-Garlic-GingerHoneyVinegar

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