How is vinegar made? What is the raw material?

Raw materials such as glutinous rice, rice, sorghum, millet, corn, sweet potato and potato are cooked, gelatinized, liquefied and saccharified to convert starch into sugar, which is fermented by yeast to produce ethanol, and then oxidized by acetic acid bacteria to produce acetic acid.

Vinegar is made from raw materials containing sugar, such as grapes, apples, pears, peaches, persimmons, dates and tomatoes, or honey and molasses. They all only need to go through two biochemical stages: ethanol fermentation and acetic acid fermentation. Persimmon vinegar of Jia Family in Shaanxi County, western Henan Province, was used as tribute vinegar in history.

Using ethanol as raw material, acetic acid bacteria only use acetic acid to ferment for one biochemical stage. For example, it takes only 1 ~ 3 days to brew wine vinegar with low-alcohol liquor or edible alcohol diluted with water as raw materials by rapid brewing method.

Extended data:

Besides glutinous rice, there are many miscellaneous grains, such as sorghum, dried sweet potatoes, rice bran and wild starch. Because of the different properties of various raw materials, the formula and processing method are also different from the brewing method of glutinous rice vinegar. The following introduces the traditional folk vinegar brewing technology using various miscellaneous grains.

According to the requirements of national standards, the label of vinegar products should indicate the total acid content. The total acid content is a characteristic index of vinegar products. The higher the content, the stronger the sour taste of vinegar.

The total acid content of vinegar should be ≥3.5g/ 100ml. See the production date clearly and don't buy expired products. See the manufacturer clearly, and don't be misled by similar label patterns. Not all the products in the same place have the characteristics that represent the products in that place.