Perry a group of esters that affords them their prominent pear aroma. Another important attribute of perry pears that distinguishes them from cider apples is their relatively higher content ratio of sorbitol to other sugars, such as fructose. Because sorbitol is not readily fermented by yeast, it is not converted to ethanol, and perry therefore tends to have more residual sugar than cider produced from the fermentation of apples. In addition to producing a sweeter beverage, sorbitol also contributes to increased body and a softer mouthfeel in the finished perry. Compared to apples, pear pressing is made more difficult by the
Apple cider vinegar Apple cider vinegar Apple cider vinegar, a vinegar made from fermented apple juice, is used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys. It is made by first crushing apples and squeezing out the liquid. Bacteria and yeast are then added to the liquid to start the alcoholic fermentation process, and the sugars are turned into alcohol. In a second fermentation step, the alcohol is converted into vinegar by acetic acid-forming bacteria ("Acetobacter" species). Acetic acid and malic acid are what give vinegar its sour taste. Apple cider vinegar has no nutritional value, aside from some calories, with all