Characteristics of fermented vinegar

Fermented vinegar is made from starchy raw materials such as grain through microbial koji-making, saccharification, alcohol fermentation and acetic acid fermentation. Besides acetic acid (3% ~ 5%), it also contains amino acids, organic acids, sugars, vitamins, alcohols, esters and other nutrients and flavor components. It has unique color, fragrance and taste, and is not only a good condiment, but also beneficial to health if eaten frequently.

Brewing vinegar is made by adding acetic acid bacteria to vinegar raw materials or fermenting and filtering with natural acetic acid bacteria. Under the action of enzymes, yeasts and acetic acid bacteria, different raw materials, such as whole grains and fruits, not only brew different flavors, but also contain other volatile organic acids, sugars, lipids, amino acids, organic acids, various vitamins and minerals besides acetic acid, with diverse flavors, characteristics and effects, which are deeply loved by the public.

The taste is sweet, and the longer it is stored, the more deposits will be produced by Acetobacter and protein, and the color will gradually become darker. This is one of the biggest differences between brewing vinegar, synthetic vinegar and processed vinegar, and because of its high nutritional value, it can help the body restore the essence of health. The natural combination of vinegar and food can supplement nutrition, improve the body's own function and make the body healthier. Acetic acid contained in vinegar has obvious inhibitory effect on spoilage bacteria and intestinal pathogenic bacteria in food, so proper supplementation of vinegar can inhibit the reproduction of harmful bacteria in the body, thus achieving antibacterial and bactericidal effects.