Acetic acid fermentation mode

Fermented vinegar has two ways: solid fermentation and liquid fermentation. If starch is used as raw material, saccharification and alcohol fermentation are carried out first, and then acetic acid fermentation is carried out. Solid-state fermentation is a traditional process, involving a variety of microorganisms, so the product has a good flavor. Liquid fermentation is generally industrial production, using pure cultured strains, with high yield and low cost, but the product has poor flavor.