What is vinegar?
After fermentation, the sugary crops are converted into ethanol (wine) by fermentation, and ethanol (wine) is converted into acetic acid (vinegar) by fermentation of acetic acid bacteria. These two fermentation processes lay the foundation for brewing vinegar.
Brewing vinegar is made by directly using various alcohols and sugars to carry out alcoholic fermentation, or saccharifying starchy raw materials, and then fermenting by microorganisms. The type of brewing vinegar is extremely rich and can vary depending on the raw materials and the method of preparation. Among them, grain vinegar has rice, wheat, malt, sorghum, millet, corn, pea, glutinous rice vinegar, etc.; fruit vinegar has grapes, apples, mountain oranges, mulberry vinegar and the like. The nutrients for brewing vinegar are hydrogen-based acids, sugars, organic acids, vitamins, inorganic salts and alcohols. It has great benefits for human metabolism.