The process for producing apple cider vinegar resembles that for making wine vinegar.
In this case, the total acidity of the production process is lower since ciders have a lower level of alcohol than wines; thus, it is obtained apple cider vinegar of 5% acidity concentration approximately. This vinegar is then diluted to a 4% concentration for human consumption, in accordance with the Argentine Food Code.
Apple cider vinegar has an astringent taste and a smell that recalls its original fruit.