What's the difference between vinegar and wine?

The process of brewing wine and vinegar is mostly the same, but there are also differences. This difference is also the most fundamental and essential difference. The following is the difference between vinegar and wine that I arranged for you. I hope you like it.

Brewing wine is different from brewing vinegar.

1 Same as the previous part:

Soaking rice, steaming rice, cooling, saccharifying yeast fermentation, and saccharifying and fermenting precipitated powder under the action of Rhizopus yeast are all essential processes at this stage.

2 difference:

A After the completion of 1, the brewing will enter the post-ripening aging stage (fermented wine) or distillation stage (distilled wine);

After 1, vinegar koji (Acetobacter) should be added for acetic fermentation, and the wine (ethanol) should be fermented into vinegar (acetic acid), and then enter the post-ripening aging stage (red vinegar) or distillation stage (white vinegar);

B brewing needs anaerobic fermentation, while vinegar brewing is aerobic fermentation;

C only medicinal liquor (distiller's yeast) is used for brewing wine, and vinegar koji is used for vinegar besides medicinal liquor;

D Acetobacter cerevisiae is harmful bacteria, and Acetobacter is necessary and beneficial bacteria in fermented vinegar;

E if too much wine is produced, it is bad wine, and bad wine is called rancidity; Too little vinegar production means incomplete fermentation, and the more acid, the better.

The difference between wine, vinegar and enzyme

First, let's talk about wine.

Wine is a major beverage system created by various nationalities in China in the long-term historical development. Oracle Bone Inscriptions has appeared? Wine? Words related to wine, such as Yi, Zun, You, etc. China's first collection of poems, The Book of Songs? Is drinking wine full of virtue? Poetry news.

When wine was produced, there is no way to verify it now. There are many beautiful legends about its invention and creation. Folklore also says that Du Kang in Xia Dynasty was the originator of wine-making. What's in Cao Cao's short songs? Why is Du Kang the only solution? That famous saying. At first, the raw materials for wine-making were tubers and fruits of plants, and then it gradually developed into wine-making with grains.

Second, talk about vinegar.

Legend,? Vinegar? Who first made it? Wine saint? Du Kang's son invented it. Du Kang, the fifth monarch of the Xia Dynasty, is also legendary? Inventor of wine? . Du Kang's son Motta fermented too much in a brewing process. 2 1 that day, he opened the jar and found that the wine was sour, but the aroma was tangy, sour and sweet, and it was quite delicious. So Motta? No.2 1? Add one? Hey? Word, name this sour water? Vinegar? . This is just a legend.

According to modern research, there was no vinegar in China before the Spring and Autumn Period. At that time, the juice of natural plum fruit was used as sour seasoning. But it can also be seen from this legend that the earliest vinegar was probably born in the process of brewing. According to ancient books handed down in the Spring and Autumn Period, people used vinegar as flavoring agent at that time, which is probably the earliest vinegar in China and the earliest vinegar in the world, with a history of 2460 years? More than 2800 years.

Brewed wine and brewed vinegar are basically the same in the choice of raw materials, both of which are fermented by substances containing starch or sugar such as grains or fruits. Technically speaking, the first stage is the same: soaking rice, steaming rice, cooling, saccharifying yeast fermentation, and fermenting starch into wine under the joint action of Rhizopus and yeast. This stage is a necessary process for brewing wine and vinegar.

The most fundamental difference lies in the second half. After the completion of the above process stage, the wine will enter the post-ripening or distillation stage of fermented wine. After the first stage of vinegar brewing, vinegar koji, namely acetic acid bacteria, will be added for acetic acid fermentation to ferment wine (ethanol) into vinegar (acetic acid). Brewing only uses koji, and fermented vinegar uses vinegar koji in addition to koji; Acetobacter is harmful to wine-making, but it is necessary and beneficial to fermented vinegar. If too much acid is produced in the brewing process, it is bad wine and rotten wine, which is called rancidity; But if the vinegar produces too little acid, it is incomplete fermentation, which is called failure.

Speaking of which, I think you should have a clear understanding of wine and vinegar.

Third, the last thing to say is enzymes.

At present, there are many legends that enzymes originated in Japan. In fact, according to historical records, as early as the Ming Dynasty, China Taoist used bitter gourd fermentation broth to treat people infected with the plague at that time. That should be the earliest enzyme food.

Enzymes are like wine and vinegar, but they are neither wine nor vinegar. First of all, in the choice of raw materials, it is different from wine and vinegar, and its scope is much wider. From the point of view of nutrition, the formula of total nutrients is emphasized.

Technically speaking, wine and vinegar are the products of fine fermentation, and the pursuit is mainly the taste. Enzyme is the product of submerged fermentation with simultaneous alcoholization and acidification, which pursues high concentration of enzyme and rich primary and secondary metabolites of microorganisms.

Generally speaking, the raw materials of vinegar and enzyme are similar, and the initial production conditions are the same, that is, the starch in the raw materials is cut into smaller molecules by saccharifying bacteria and produces some alcohol, but the subsequent production steps are quite different.

"Vinegar" is inoculated with Acetobacter, which oxidizes alcohol into acetic acid, and then sets the acidity according to the production conditions. Generally, the acidity of acetic acid is about 2.0-3.0. When the acidity reaches this value, it is necessary to use sterilization engineering to kill acetic acid bacteria, otherwise the acidity may become more and more acidic! Therefore; "Vinegar" contains no live bacteria! However, the saccharified "enzyme" will be fermented to different degrees. Usually, natural strains are used, so that these strains secrete different levels of enzyme content during the fermentation process, so the enzyme products contain live bacteria beneficial to the human body! Therefore, the original liquid of ancient fermentation enzymes usually has obvious conditioning effect on human body!

Main classification methods of vinegar

Brown rice vinegar

Using bleached brown rice as raw material, it contains amino acids and tastes delicious. You can drink it with honey or juice.

Glutinous rice vinegar

Pure natural brewing, containing amino acids, vitamins, acetic acid and organic acids and other nutrients, delicious taste, with health care effects.

Wheat vinegar

Generally, rice is used in the south and sorghum is used in the north, while wheat is the main material in Henan Laojia vinegar, which is rare in the national vinegar industry. Studies have proved that wheat has low fat content and high protein content, and its protein is mainly composed of gluten and gluten, which is hydrolyzed into various amino acids by Aspergillus, which is the main component of vinegar flavor.

rice vinegar

Rice vinegar is made of white rice; It is formed by the most primitive folk manual brewing process. The taste is pure, and it has a certain effect on preventing and treating heatstroke. But also has a good effect on regulating the stomach. This craft is widely circulated among the people in Taojiang, Hunan.

Traditional practice of rice vinegar:

1, Tomb-Sweeping Day soaked brown rice in a jar for seven days.

2. After seven days, take it out and put it in a leather bag and hang it in the house to dry.

3. On the eighth day of the fourth lunar month, pour it into a porcelain urn, pour water in proportion to one liter and one bucket of water, and seal it.

4. Stir with a stick for two years three times a day. On the sixth day of the sixth lunar month, add vinegar, put it in a pot and add a little salt.

6. Cooling, filtering and bottling.

7. Pay attention to hygiene and wash cans by hand when opening and sealing cans. A tree stick and a thorn stick can be cut and dried.

4. Fruit vinegar

Persimmon vinegar

Persimmon vinegar: refers to a kind of vinegar brewed from persimmon. Persimmon vinegar can lower blood sugar and blood pressure, and is especially suitable for some children. Drinking alcohol in the elderly even plays a role in delaying human aging. Persimmon vinegar also has the effect of beauty beauty. Vinegar therapy has a mild stimulating effect on human skin, which can dilate small blood vessels, increase skin blood circulation, kill bacteria on skin surface, and make skin tender, white, ruddy and shiny. Persimmon vinegar contains a lot of acetic acid, lactic acid, succinic acid, grape acid, malic acid and amino acids, which can effectively maintain the balance of PH value in human body, thus playing a role in preventing cancer. The junction of Henan, Shanxi and Shaanxi has a long history. According to legend, Jia Lao mature vinegar in Shaanxi was once tribute vinegar.

Apple Cider Vinegar

Mention here? Vinegar? It is not a condiment in the kitchen, but an apple vinegar fermented from apple juice and mixed with raw materials such as apple juice. [3] Apple vinegar mixed with apple juice makes the taste sour and sweet, which not only eliminates the raw vinegar taste of the original vinegar, but also has the sweetness of fruit juice, making it refreshing to drink. Apple vinegar can protect health, improve fatigue and beauty beauty. Apple vinegar is a popular healthy drink in recent years. It is made of fresh apples. Because apples and vinegar are both healthy and beneficial foods, the apple vinegar diet has quickly become popular on the Internet. Drinking apple vinegar can improve old and new metabolism and control appetite.

Red jujube vinegar

On the basis of traditional brewing technology, red jujube vinegar is a vinegar made of jujube or jujube juice by using modern bioengineering technology and twice microbial fermentation. It can not only prevent beauty beauty, relieve alcoholism and protect liver, but also has special effects on preventing heart disease and stroke, has definite anti-cancer effect, and can also improve human immunity.

Alcohol vinegar

Using potato starch as raw material, fermented with alcohol, containing distilled ethanol; However, it lacks organic acids and vitamin B that are beneficial to the body.

Black vinegar

One of the famous specialties in Qinghai, with a history of at least 200 years. Huangyuan mature vinegar, also known as black vinegar, is pure in sour taste, sweet and moist, thick in texture and good in color, fragrance and taste. Eating more can increase appetite, help digestion, strengthen spleen and stomach, prevent colds, and clear heart and detoxify.

All the above are naturally brewed vinegar. There are many kinds of vinegar on the market, so you should pay more attention when purchasing.

Guess you like:

1. What are the cooking seasoning skills?

2. The difference between white vinegar and vinegar essence

3. Is rice vinegar white vinegar?

4. Sweet and sour pork ribs in the hotel

5. Mulberry fermented vinegar's practice

6. Beer white vinegar beauty and skin care tips