Brewing technology of fruit vinegar

Brewing technology of fruit vinegar? As a variety of vinegar, fruit vinegar brewed by fruit started its research and development late, and the systematic research on fruit vinegar began in the 1980s. In recent years, the research and development of fruit vinegar has become more and more extensive and has become a research hotspot in the field of vinegar. According to the different fermentation processes, fruit vinegar production is generally divided into the following ways;

(1) Full solid-state fermentation process: solid-state alcohol fermentation and solid-state acetic acid fermentation (solid-state cooling) of fruit or juice.

(2) Full liquid fermentation process: liquid alcohol fermentation and liquid acetic acid fermentation (surface static fermentation, liquid submerged fermentation and liquid pouring fermentation) of fruits or juices.

(3) Pre-liquid and post-solid fermentation processes: liquid alcohol fermentation and solid acetic acid fermentation of fruits or juices (solid cooling fermentation and solid casting fermentation).