The invention discloses an application method of various enzymic preparations in the
solid acetic
fermentation process of full-grain mature vinegar. The application method comprises the following steps: during the
solid acetic
fermentation process, adding
bran,
chaff and rice
husk into wash at a certain ratio, adding with
acid proteinase with the amount being 3-5% of that of vinegar
brewing mass,
cellulase with the amount being 0.4-0.5 of that of vinegar
brewing mass, and saccharifying
enzyme with the amount being 0.20-0.25 of that of vinegar
brewing mass, carrying out mixing, and carrying out uniform stir-mixing, wherein the water is kept to be 65-68 %, and the alcoholic strength is greater than or equal to 4.5%; placing the mixture into a
jar, and inoculating caustic brewing mass, wherein the
inoculation amount of the caustic brewing mass is 10% of the amount of vinegar brewing mass, after
inoculation of the caustic brewing mass, covering the surrounding new brewing mass, and stacking the new brewing mass in the shape of Chinese character 'Tu'; turning over the brewing mass each day, wherein the temperature is controlled to be 35-40 DEG C for the first three days, and the temperate is controlled to be 45 DEG C or above at the
fermentation medium term; after acetic fermentation is carried out for 9-12 days, carrying out natural cooling till the temperature is 38 DEG C or below, wherein the
total acid is more than 4.5g / 100mL, the alcoholic strength is smaller than 0.2%, and then the acetic fermentation is completed. According to the method, the various enzymic preparations are added during the fermentation process, so that the problem that the product is muddy and has
sedimentation is alleviated, the
clarity of the product is improved, and the
sedimentation problem of the product is improved.