Solid aromatic vinegar brewing method

Abstract

The invention discloses a solid aromatic vinegar brewing method which comprises the following steps: preparing wine mash, preparing vinegar mash, inoculating seed mash, fermenting, sealing the mash, preparing a finished product, preparing the vinegar mash and inoculating the seed mash. The solid aromatic vinegar brewing method comprises the following steps: (1) mixing raw materials and auxiliary materials, and respectively preparing vinegar mash A and vinegar mash B; (2) selecting lower-layer vinegar fermented grains in the last batch of fermentation process as seed fermented grains I; selecting upper-layer vinegar fermented grains in the last batch of fermentation process as seed fermented grains II; and (3) inoculating the seed fermented grains I into the vinegar fermented grains A, uniformly stirring, then placing the vinegar fermented grains B above the inoculated vinegar fermented grains A, and inoculating the seed fermented grains II for fermentation. According to the invention,the flavor quality of the traditional aromatic vinegar is greatly retained, the aging for more than 6 months is not needed, i.e., the raw bran flavor, the uncoordinated foreign flavor and the like areavoided, and compared with the aromatic vinegar aged for 6 months, the aromatic vinegar has pure flavor and more prominent aroma, and the flavor quality of the product is greatly improved; moreover,the fermentation period is greatly shortened, the product yield is increased, and the economic effect is remarkable.

Description

technical field [0001] The invention relates to a vinegar brewing method, in particular to a solid aromatic vinegar brewing method. Background technique [0002] At present, the process of brewing balsamic vinegar still adopts the traditional technology handed down. The raw and auxiliary materials are used directly without fine control and treatment. The vinegar fermented grains (a mixture of wine mash, bran, bran, etc.) that have been fermented for a certain period of time in the previous generation, that is, seed grains, are inserted into the next generation in a certain amount and passed on from generation to generation in this way. [0003] The synergy of multiple strains is the most important microbial metabolism in the fermentation of balsamic vinegar fermented grains. In the fermentation process, it is necessary to provide a good environment (acid, alcohol, nutrition, oxygen, temperature, etc.) for the growth of microorganisms as much as possible to facilitate the gr...

AI Technical Summary

Problems solved by technology

However, in the acetic fermentation process of traditional solid-state brewing of balsamic vinegar, the seed grains are added at one time, and the selection of the added seed grains is not strict. At the same time, a large number of miscellaneous bacteria are brought into the wine mash, bran, and large bran, which leads to the growth of acetic acid bacteria in the initial fermentation stage. The speed is slow, the quantity is low, and the activity is poor. The expansion effect of acetic acid bacteria is not good, which leads to low fermentation efficiency. Some odors in the product need to be aged for more than 6 months to gradually reduce or disappear. long aging

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