PURPOSE: Fruit pulp of MARMELO (Cydonia oblonga) is used to effect alcohol fermentation and acetic acid fermentation to produce a vinegar having very good flavor originating from MARMELO fruit with reduced smell of acetic acid.

CONSTITUTION: Immediately after harvested, the fruit pulp of MARMELO is dipped in a mixture of alcohol and organic acid for about 72hr. Then, the pulp is squeezed to collect its juice. Then, the juice is subjected to alcohol fermentation in a usual manner to prepare a fermentation mash containing about 5% alcohol and the mash is subjected to acetic acid fermentation to produce the objective MARMELO vinegar containing about 5.5% acetic acid.