Apple Cider Lees

Status: Not listed in the restriction annexes
In brief: Apple cider lees are the sediment that settles out after apple cider has fermented, made up mainly of spent yeast cells along with small amounts of leftover apple solids.
Appears in: 0 catalogue products

Regulatory fields from the EU glossary and the annexes to Regulation (EC) No 1223/2009. Nothing on this page can be edited by visitors. Report an error with this record