| 摘要 |
The invention relates to vinegar resulted from the fermentation of the must of precise varieties of grapes or wine (muscat, makedoniko limnio, mavrodafni, and soultanina) with fruits (peach, water melon, myrtle fruits, melon and kiwi), vegetables (carrot, tomato and beet), as well as with flavours derived from cinnamon, basil, mint, cress, and rocket extract. Advantages: it is an attractive, scented and tasteful multi-use product (used in salads, food, and meat marinate); it is indicated for slimming (used as such in Japan). |
