Traditional Culture Encyclopedia - Traditional stories - Two brewing methods of white vinegar White vinegar is brewed in this way.
Two brewing methods of white vinegar White vinegar is brewed in this way.
(1) The raw materials of traditional fermented vinegar in China are mainly glutinous rice and rice (japonica rice) in the south of the Yangtze River and sorghum and millet in the north of the Yangtze River. Nowadays, broken rice, corn, sweet potato, dried sweet potato, potato and dried potato are used as substitutes. Raw materials are cooked, gelatinized, liquefied and saccharified to convert starch into sugar, then ethanol is produced by yeast fermentation, and then ethanol is oxidized by acetic acid bacteria to produce acetic acid.
(2) fermented vinegar, a sugar-containing raw material, can be used to brew all kinds of juice vinegar from grapes, apples, pears, peaches, persimmons, dates and tomatoes, and honey and molasses can also be used as raw materials. They all only need to go through two biochemical stages: ethanol fermentation and acetic acid fermentation.
(3) Using ethanol as raw material, adding acetic acid bacteria for fermentation is only 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.
2. Competition method: White vinegar is vinegar with similar flavor to fermented vinegar by adding water to edible glacial acetic acid, adding seasonings, spices, pigments and other substances.
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