(2) Brewing vinegar with sugar-containing raw materials, grape, apple, pear, peach, persimmon, jujube, tomato, etc. can be used to make various juice vinegar, and honey and molasses can also be used as raw materials. They all need only two biochemical stages of ethanol fermentation and acetic acid fermentation.
(3) Taking ethanol as raw material, adding acetic acid bacteria only undergoes a biochemical stage of acetic acid fermentation. For example, using low-alcohol liquor or edible alcohol and water to dilute the raw materials, using the instant brewing method to make vinegar, it takes only 1 to 3 days to get the wine vinegar.
(4) White vinegar is prepared by adding glacial acetic acid and water, and seasonings, spices, coloring materials and the like are added to make vinegar having a flavor similar to brewing vinegar.