Is vinegar fermented?

When producing vinegar, fermented grains should be steamed after mixing, one is starch gelatinization, the other is sterilization. After cooling, add koji powder, which contains various enzymes and microorganisms, and then enter the fermentation stage.

First, various enzymes decompose starch and protein in raw materials for microbial growth and reproduction. The first is the growth of yeast, which converts sugar into alcohol. Then there is Acetobacter, which converts alcohol into acetic acid again. Other accompanying processes include the decomposition of protein into peptides and amino acids, the production of other organic acids and esterification, which makes the taste of vinegar more mellow and sweet.

After fermentation, a small amount of water is added to the fermented grains to dissolve and separate the fermented substances, which is called pouring vinegar. Leached vinegar can only be sold after natural concentration and other processes.

You can't make vinegar without fermentation.