A polyphenol-rich vinegar — anthocyanin, resveratrol and gallate matrix from grape skin, the scientific backbone of
glycemic-control
A milder, less acidic Japanese vinegar — gentle acetate-SCFA with gluconic acid and amino-acid matrix, the foundation
A polyphenol-rich vinegar — anthocyanin, resveratrol and gallate matrix from grape skin, the scientific backbone of
South Indian rice-lentil fermentation — lactic Leuconostoc + Saccharomyces + spontaneous B12 synthesis, easy digestibility and reduced phytate.