All vinegar at the Vinegar Factory Virovitica, is produced exclusively in a natural way, with the use of 100% natural raw materials and packaging from suppliers from Croatia. Not a single vinegar producer in Croatia, but also in the region, produces vinegar (in significant quantities, approx. 1.400.000 liters per year) as in the Virovitica Vinegar Factory of Mustač commerce d.o.o.

Apple Cider Vinegar, White Winegar, Wine Vinegar as well as Black Aromatic Vinegar „Kvasina“ are produced on machines made according to the model of the German company Heinrich Frings from Bonn. All materials used in the production for our devices and generators are from Croatia. We purchase raw materials for the production of 100% natural vinegar from agricultural and food producers in Croatia (alcohol, red wine). Apples are exclusively from family farms in our region, Virovitica-Podravina County, and surrounding counties.

The production process of all 100% natural vinegar is the same, and below is a brief description of the process of obtaining 100% natural apple cider vinegar. In the production of natural apple cider vinegar, as already mentioned, we use apples from domestic producers, as a rule, family farms from our county. After receiving the apples in the factory, the first step is to wash the product. Apples washed from physical impurities are ground, for this purpose, with an appropriate mill. The medium prepared in this way is inserted into a belt press with high efficiency (percentage of raw material utilization, in this case, it means the percentage of juice obtained from a certain amount of apples).

The squeezed juice is transferred to tanks (cisterns) with special pumps and pipelines, where the process of fermentation into apple wine continues. The very process of transition (fermentation) of apple juice into apple wine takes place without the addition of any additives or accelerators, and everything takes place in a 100% natural way, which is slower than the artificially controlled one. However, the result of such production is 100% natural apple wine.

After obtaining natural apple wine, the sedimentation process is started, after which pure apple wine remains, ready for the production of 100% natural apple vinegar. The settled apple wine is pumped into the generator (“Frings”) during the time specified according to the recipe and the process of fermentation of the apple wine into 100% natural apple vinegar begins. Cider wine in a apparatus ciruclates over beech shavings on which an acetobacterial culture has been inoculated.

During 90-120 hours, of air pumping, acetobacteria convert alcohol into acetic acid, which completes the production process. The finished vinegar is pumped from the device into tanks (cisterns) provided for that purpose. Natural vinegar ages in them for three to six months, after which it is ready to be packaged and placed on the market.