How vinegar is made

There are mainly 3 kinds of traditional solid-state method vinegar-making process.

1, vinegar making with big currant: take sorghum as the main raw material, use the enzyme secreted in the big currant, carry on the low-temperature saccharification and alcoholic fermentation, put half of the mature vinegar grains in the smoked grains cylinder, heat it up with the fire, finish the smoked grains and then add the other half of the mature vinegar grains drenched with vinegar to soak in the vinegar liquid, and then drenched with the new vinegar. Finally, the new vinegar will be made into the vinegar with special aroma by the aging process of sunshine liquid and ice fishing in the winter, which is black and barebreasted in color, thick in texture, and mellow in sourness. The famous one is Shanxi old vinegar.

2. Vinegar made of small currant: take glutinous rice and rice as raw material, first use microorganisms such as root mold and yeast in small currant (also called wine medicine) to cultivate bacteria in solid state on rice grains, and ferment while saccharifying. Then, water and wheat curd are added to continue the saccharification and alcoholic fermentation. Then the wine mash is mixed with bran into the solid state into the tank, adding high-quality vinegar grains as seeds, adopting solid-state layered fermentation, and gradually expanding the propagation of acetic acid bacteria. After brewing by aged vinegar, the vinegar juice is poured out by set shower method, added with fried rice color and sugar, clarified, heated and boiled to get balsamic vinegar. Famous ones are Zhenjiang balsamic vinegar.

3. With bran as the main material, the vinegar mother is made of glutinous rice with wine or polygonum juice for acetic acid fermentation, and the vinegar grains are aged for one year to make bran vinegar with unique flavor. The famous ones are Sichuan Baoning (now Langzhong County) bran vinegar and Sichuan Duxian Sanhui special vinegar.

Solid vinegar method of vinegar brewing, because of the use of nature's wild microorganisms, so the fermentation cycle is long, acetic acid fermentation and the need to turn the spirits, labor intensity. The mother of wine, alcohol fermentation, and then use the pure culture of acetic acid bacteria made of mother of vinegar, acetic acid fermentation and vinegar. There is also enzyme liquefaction, ventilation and reflux method, after soaking raw materials with water and grinding, first add bacterial α-amylase to heat and liquefy, then add brans to saccharify, saccharify the mash to cool, and add mother of vinegar to carry out alcoholic fermentation, and when the alcoholic fermentation is finished, after mixing the wine mash, brans, huller and mother of vinegar sufficiently, it is sent to the acetic acid fermentation pool with a false bottom, and there is a ventilating hole under the false bottom, which can let the air enter naturally, and make use of natural ventilation and vinegar to reflux instead of turning over the spirits. The use of natural ventilation and vinegar reflux instead of turning grains, and make the fermentation temperature of vinegar grains uniform until maturity. Enzymatic liquefaction ventilation reflux method of production, vinegar rate and labor productivity are higher than the traditional method.