Honey vinegar and brewing method thereof
By optimizing the fermentation method of honey vinegar, using oscillating fermentation, surface static fermentation and mixed fermentation of yeast-acetic acid bacteria, the problem of uneven efficiency and quality in honey vinegar brewing is solved, and efficient production and diversified products are achieved.
Patent Information
- Application Number
- CN202510669238.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-23
- Publication Date
- 2025-08-22
AI Technical Summary
The existing honey vinegar brewing methods lack systematic optimization of fermentation conditions, resulting in uneven production efficiency and product quality, making it difficult to take into account both efficiency and quality.
Three modes of oscillating fermentation, surface static fermentation and yeast-acetic acid bacteria mixed fermentation are adopted, combining alcohol fermentation and acetic acid fermentation to control the initial sugar content, yeast inoculation amount and nitrogen source addition amount to optimize the fermentation conditions.
It significantly improves fermentation efficiency, improves the nutritional composition and flavor diversity of honey vinegar, broadens the scope of market application, and reduces production costs.
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Figure CN120519254A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of honey vinegar preparation, in particular to honey vinegar and a brewing method thereof. Background Art
[0002] Honey's rich taste and potential nutritional and health benefits have driven the development of further processed products. As a naturally occurring carbohydrate-rich compound, microorganisms such as Saccharomyces cerevisiae and acetic acid bacteria can convert sugars into alcohol and acetic acid, which can then be fermented into mead and honey vinegar. Honey vinegar, brewed from honey, is increasingly popular among consumers due to its clear color, pure aroma, sweet and sour flavor, and its ability to retain the nutritional value of honey while combining the health benefits of both honey and vinegar.
[0003] Currently, industrial fruit vinegar production typically relies on submerged fermentation and specialized equipment. Home and workshop production often relies on natural static fermentation. However, the impact of different fermentation methods on the nutritional content and taste of honey vinegar remains unclear, and a lack of systematic optimization of fermentation conditions leads to varying production efficiency and product quality. Therefore, developing a honey vinegar brewing method that balances efficiency and quality is a hot topic in the field. Summary of the Invention
[0004] The invention aims to provide a honey vinegar and a brewing method thereof, so as to solve the technical problem.
[0005] The purpose of the present invention can be achieved through the following technical solutions:
[0006] A honey vinegar comprises the following steps:
[0007] S1. Dilute the honey with water and sterilize it by heat treatment to obtain honey liquid;
[0008] S2, adding a nitrogen source to the honey liquid, and inoculating 8%-12% by volume of yeast to perform alcohol fermentation to obtain mead with an alcohol content of 7%-9%;
[0009] S3, using the mead as a substrate, controlling the initial alcohol content, and inoculating acetic acid bacteria for fermentation.
[0010] Preferably, in step S1, the honey is diluted to an initial sugar content of 16-20° Bx.
[0011] Preferably, the amount of nitrogen source added in step 2 is 0.5-1.5 g / L, and the nitrogen source includes one or more of ammonium sulfate, yeast extract powder, and peptone.
[0012] Preferably, the yeast in step 2 is wine yeast or yeast for fruit wine; wherein,
[0013] After adding yeast, activate in a 35-39°C water bath for 25-35 minutes.
[0014] Preferably, in step 3, when inoculating acetic acid bacteria, the initial alcohol content of the mead is controlled to be 7%-8%.
[0015] Preferably, the acetic acid bacteria fermentation in step 3 includes one or more of shaking fermentation, surface static fermentation or yeast-acetic acid bacteria mixed fermentation.
[0016] Preferably, the shaking fermentation conditions are shaking culture at 30-35° C. and a rotation speed of 150-200 rpm for 14-18 days.
[0017] Preferably, the surface static fermentation condition is static culture at 28-32° C. for 60-70 days, and a white bacterial film is formed during the fermentation process.
[0018] Preferably, the yeast-acetic acid bacteria mixed fermentation conditions are static culture at 28-32° C. for 60-70 days, and simultaneous inoculation of 10% volume percentage concentration of yeast and acetic acid bacteria seed liquid; wherein,
[0019] The preparation method of the acetic acid bacteria seed liquid is as follows:
[0020] The fermented mead is filtered and pasteurized, and the initial alcohol content is adjusted for later use;
[0021] Take one frozen tube of acetic acid bacteria and streak it on acetic acid bacteria isolation medium for activation. After culturing in an incubator at 28-32°C, take a single colony and inoculate it into a mead solution supplemented with ammonium sulfate, and shake culture to obtain a seed solution.
[0022] A honey vinegar is obtained by the brewing method, wherein the acetic acid content of the honey vinegar is 3.6-4.4 g / 100 mL, the total phenol content is 82-126 mg GAE / L, and the pH value is 2.60-2.82.
[0023] Beneficial effects of the present invention:
[0024] This invention innovatively utilizes three fermentation modes: oscillating fermentation, surface static fermentation, and yeast-acetic acid bacteria mixed fermentation. Oscillating fermentation produces honey vinegar in a short fermentation cycle and with a high phenolic content, giving the product a richer taste. Static fermentation, while longer, develops a unique flavor. Mixed fermentation eliminates the need for strain separation and increases the content of active ingredients. These three fermentation modes complement each other, providing a diverse range of honey vinegar products to the market, meeting the diverse flavor and nutritional needs of different consumers and broadening the market application of honey vinegar.
[0025] The present invention specifies an initial sugar content of 18°Bx, a yeast inoculation of 10% (v / v), and a nitrogen source addition of 1g / L during alcohol fermentation, significantly improving fermentation efficiency and achieving a maximum alcohol content of 8.4%, far exceeding traditional unoptimized processes. During the acetic acid fermentation stage, an initial alcohol content of 7-8% is determined to be optimal, resulting in an acetic acid content of 4.3g / 100mL after fermentation, significantly shortening the entire brewing cycle and reducing production costs while improving production efficiency.
[0026] Of course, any product implementing the present invention does not necessarily need to achieve all of the advantages described above at the same time. BRIEF DESCRIPTION OF THE DRAWINGS
[0027] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for describing the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative work.
[0028] Figure 1 Result diagram showing the effects of inoculum size and nitrogen source content on mead fermentation alcohol content (A) and residual sugar content (B) in Comparative Example 1 of the present invention;
[0029] Figure 2 This is a graph showing the effect of the sugar content of the initial honey solution on alcohol fermentation in Comparative Example 2 of the present invention;
[0030] Figure 3 This is a result diagram showing the effect of initial alcohol content on acetic acid fermentation in Comparative Example 3 of the present invention;
[0031] Figure 4 This is a result diagram showing the trend of acetic acid content changes in different brewing methods in Comparative Example 4 of the present invention;
[0032] Figure 5 This is a diagram showing the results of electronic tongue analysis in Comparative Example 4 of the present invention. DETAILED DESCRIPTION
[0033] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts shall fall within the scope of protection of the present invention.
[0034] Honey vinegar is a type of fruit vinegar. Industrial production typically requires submerged fermentation by acetic acid bacteria, with continuous stirring and aeration to ensure an adequate oxygen supply, allowing the ethanol in the liquor to rapidly convert to acetic acid. While submerged fermentation is highly efficient, it is highly dependent on fermentation equipment. In contrast, home-brewing or workshop-style fruit vinegar production can naturally complete the acetic acid fermentation process using conventional equipment such as vats, barrels, and bottles. However, the efficiency of different fermentation methods varies, and whether they affect the nutritional content and taste of honey vinegar remains unknown.
[0035] This application uses natural lime honey as raw materials (natural lime honey, wine, yeast for fruit wine, and acetic acid bacteria (Shanghai Brewing 1.01)). First, a single-factor analysis was used to determine the effects of nitrogen source addition and yeast inoculation on mead brewing. The fermentation conditions were determined by comparing the effects of wines with different initial alcohol contents on acetic acid fermentation. Finally, three modes of fermentation, namely oscillation fermentation, surface static fermentation, and yeast-acetic acid bacteria mixed fermentation, were simulated under controlled conditions. The nutritional components and flavor of the fermented honey vinegar were analyzed.
[0036] First, honey is diluted with water and sterilized by heat treatment to obtain honey liquid;
[0037] Then, a nitrogen source is added to the honey liquid, and yeast is inoculated at a volume percentage concentration of 8% to 12% to perform alcohol fermentation to obtain mead with an alcohol content of 7% to 9%;
[0038] Finally, the mead is used as a substrate to control the initial alcohol content and inoculate acetic acid bacteria for fermentation.
[0039] Example 1
[0040] Preparation of honey vinegar by oscillation fermentation
[0041] Alcohol Fermentation: 500g of natural linden honey is poured into a clean container. Add an appropriate amount of purified water to the container. Using a digital saccharimeter, dilute the honey solution to an initial sugar content of 18°Bx. Weigh 0.5g of ammonium sulfate and add it to the honey solution to provide a nitrogen source for yeast growth.
[0042] Prepare a honey solution with a sugar content of 4°Bx and add wine yeast at a ratio of 1:100 (w / v). Activate the yeast in a 37°C water bath for 30 minutes to reactivate the yeast. Add the activated yeast solution at a ratio of 10% (v / v) to the honey solution and stir thoroughly.
[0043] The container containing the honey solution was sealed and placed in a constant-temperature incubator at 28°C for anaerobic fermentation. During the fermentation process, the alcohol content was measured daily using a density bottle method, and the residual sugar content was measured using a digital sugar meter. After 8 days of fermentation, the resulting mead had an alcohol content of 8.4%.
[0044] Acetic Fermentation: Filter the fermented mead through filter paper to remove impurities, then pasteurize and cool to room temperature before use. Adjust the mead to an initial ABV of 7% using anhydrous ethanol and distilled water.
[0045] Take a loopful of acetic acid bacteria from a frozen vial and activate it by streaking onto acetic acid bacteria isolation medium (containing 2% glucose, 1% yeast extract, 1.5% calcium carbonate, 1.5% agar, and sterilized with 4% anhydrous ethanol). Incubate the medium in a 30°C incubator for 3-4 days. Select a single colony and inoculate it into a 4°Bx mead solution supplemented with 0.1% ammonium sulfate. Incubate the mixture in a 30°C shaking incubator at 150 rpm for 2-3 days to obtain the acetic acid bacteria seed solution.
[0046] The acetic acid bacteria seed liquid was inoculated at a 10% (v / v) ratio into the adjusted alcohol content of the mead solution and placed in a constant temperature shaking incubator. The temperature was set at 30°C and the shaking speed was set at 180 rpm for shaking fermentation. During the fermentation process, the acetic acid content was determined every two days using an acid-base titration method, and the OD600 value was measured using a spectrophotometer to monitor the growth of the strain. After 16 days of fermentation, the honey vinegar was obtained.
[0047] Comparative Example 1
[0048] This comparative example aims to explore the effects of inoculum size and nitrogen source content on the alcohol content (A) and residual sugar content (B) of mead fermentation. Without adding nitrogen source, the samples were prepared in the same manner as in Example 1. Figure 1 shown.
[0049] When no additional nitrogen source was added and yeast was inoculated at a 10% inoculum, the mead fermentation rate was the lowest, reaching only 2.9% alcohol after 8 days of fermentation, while the residual sugar content remained high at 10.7°Bx. However, when 1 g / L of ammonium sulfate was added as a carbon source, the fermentation rate reached its highest level, reaching 7.05°Bx and a peak alcohol content of 7.8% after 8 days of fermentation. When yeast was inoculated at a 20% inoculum, although the residual sugar content of the fermentation broth without nitrogen addition also decreased to 6.65°Bx after 8 days, the fermentation efficiency was low, with an alcohol content of only 5.6%. When nitrogen was added, residual sugar utilization reached its highest level, but the alcohol content after fermentation was still only 5.5%. These results suggest that, given the lack of nitrogen in honey, the addition of a nitrogen source can aid yeast growth and fermentation, accelerating sugar utilization and fermentation efficiency. Although increasing the yeast addition rate can also accelerate sugar utilization, the addition of too many strains of yeast produces more metabolites, negatively impacting alcohol production in the early stages of fermentation.
[0050] Comparative Example 2
[0051] This comparative example is to explore the effect of the sugar content of the initial honey solution on alcohol fermentation. Without adding nitrogen source, the rest of the preparation method is the same as that of Example 1 to prepare the sample. The effect of the sugar content of the initial honey solution on alcohol fermentation is shown in the following figure. Figure 2 shown.
[0052] Fermentation efficiency reached its highest level at an initial sugar content of 18°Bx, reaching 8.4% alcohol and a residual sugar content of approximately 6.7°Bx. However, when the sugar content was increased to 25°Bx by supplementing with honey or adding granulated sugar, the alcohol content increased only slightly, reaching 8.9% and 8.6%, respectively. The residual sugar content in the fermented liquor remained relatively high, at 13.1°Bx and 11.9°Bx, respectively. Increasing the fermentation time did not significantly change the sugar content or alcohol content, indicating that alcoholic fermentation had almost ceased.
[0053] Comparative Example 3
[0054] This comparative example is to explore the effect of initial alcohol content on acetic acid fermentation. Without adding nitrogen source, the rest of the preparation method is the same as that of Example 1 to prepare the sample. The effect of initial alcohol content on acetic acid fermentation is shown in the following figure. Figure 3 shown.
[0055] The activated acetic acid bacteria seed liquid was inoculated into mead solutions with alcohol content of 4%, 5%, 6%, 7%, and 8%, and the strain growth and acetic acid content during the fermentation process were detected. The results were as follows: Figure 3As shown. The amount of acetic acid produced before day 3 of fermentation was highly positively correlated with the initial alcohol content (R² = 0.90 for day 2 of fermentation, R² = 0.75 for day 3 of fermentation), indicating that higher substrate concentrations lead to higher conversion rates. As fermentation time increased, strain growth gradually saturated at different alcohol concentrations, and their alcohol fermentation capacities also varied. At the end of fermentation, the acetic acid content of the 4% mead solution after fermentation was the lowest. Both the 5% and 6% mead solutions had acetic acid contents of 3.72 g / 100 mL after fermentation, while the 7% and 8% mead solutions had higher acetic acid contents of 4.3 g / 100 mL and 4.42 g / 100 mL, respectively. Therefore, the growth ability of the strain increases with the increase of alcohol content, which may be because ethanol, as a carbon source, increases in its content is conducive to the growth of acetic acid bacteria, and the dilution process of mead with different alcohol content may lead to the dilution of nutrients, making acetic acid bacteria grow poorly in mead solutions with low alcohol content. When the alcohol content of the initial mead liquid is greater than 7%, the hysteresis period of acetic acid bacteria in the early stage of fermentation is significantly prolonged, but it does not affect the growth and acid production of the strain in the later stage of fermentation.
[0056] Example 2
[0057] Preparation of honey vinegar by surface static fermentation
[0058] Alcohol fermentation: The operating steps were the same as those in Example 1 to obtain mead with an alcohol content of 8.4%.
[0059] Acetic acid fermentation: After filtering, sterilizing, and cooling the mead, the initial alcohol content was adjusted to 8%. The activation of acetic acid bacteria and the preparation of seed liquid were the same as in Example 1.
[0060] The acetic acid bacteria seed solution was inoculated into the mead solution at a ratio of 10% (v / v), and the solution was poured into an open glass container to a moderate depth to facilitate oxygen dissolution. The container was placed in a constant temperature incubator at 30°C for surface static fermentation.
[0061] During the early stages of fermentation, daily observation of the fermentation liquid revealed the gradual formation of a white biofilm on the surface. During fermentation, acetic acid content and pH were regularly measured. By day five, the acetic acid content reached 1.82g / 100mL. As fermentation progressed, the acetic acid content increased slowly due to oxygen limitations. After 65 days of continuous fermentation, the honey vinegar fermentation was complete.
[0062] Example 3
[0063] Preparation of honey vinegar by yeast-acetic acid bacteria mixed fermentation
[0064] Mixed fermentation preparation: Weigh 500g of natural linden honey and dilute it with water to 18° Bx. Activate wine yeast and Shanghai Niang 1.01 acetic acid bacteria according to the method of Example 1.
[0065] Mixed Fermentation: Add the activated yeast and acetic acid bacteria seed solution to the honey solution at a ratio of 10% (v / v) and stir evenly. Pour the mixed solution into a glass container, seal it, and place it in a constant temperature incubator at 30°C for fermentation.
[0066] During the early stages of fermentation, yeast growth and alcohol fermentation produced large amounts of carbon dioxide, which inhibited the growth of acetic acid bacteria, keeping the acetic acid content extremely low. After one month of fermentation, alcohol fermentation essentially ceased, and acetic acid bacteria began to slowly grow and produce acid. Starting on the 34th day, the acetic acid content increased significantly. Fermentation was completed after 65 days. Testing revealed an acetic acid content of 3.64 g / 100 mL, a pH of 2.82, soluble solids of 5.9°Bx, reducing sugars of 19.66 g / L, and polyphenols of 126.19 mgGAE / L.
[0067] Comparative Example 4
[0068] In order to further explore the effects of different brewing processes on honey vinegar, this example simulated oscillation and static fermentation under laboratory conditions for comparison. In addition, since acetic acid fermentation and alcohol fermentation are continuous processes, a mixed fermentation mode with yeast and acetic acid bacteria was added at the same time. The trend of acetic acid content changes in different brewing methods was analyzed. Figure 4 shown.
[0069] Acetic acid fermentation using an oscillating mode has the highest efficiency. Continuous oscillation ensures sufficient oxygen supply within the fermentation broth. The acetic acid content in the fermentation broth continues to increase with fermentation time, reaching 4.28g / 100mL around day 16 of fermentation. When static fermentation is used, the acetic acid content has reached 1.82g / 100mL when sampling is taken on the fifth day of fermentation. However, from the fifth day onwards, the acetic acid content increases slowly. This may be because the overall fermentation activity of the acetic acid bacteria is relatively active after activation, and the acetic acid fermentation process can be quickly initiated after transferring to a new culture medium. However, as fermentation time increases, the oxygen deep in the fermentation broth is gradually consumed, and the growth and acid production of acetic acid bacteria are inhibited, leaving only the strains on the surface of the fermentation broth to continue growing, gradually forming a white biofilm. Finally, after 65 days of static fermentation, the acetic acid content of honey vinegar reached 4.32g / 100mL, and the acid production was comparable to that of oscillating fermentation, but the efficiency was only 30% of that of oscillating fermentation. When yeast and activated acetic acid bacteria are inoculated simultaneously and begin alcohol and acetic acid fermentation, the acetic acid content in the fermentation broth remains extremely low for the first 30 days of fermentation. This is likely because the resting phase is more conducive to the growth and alcohol production of facultative anaerobic yeast, which simultaneously produces large amounts of carbon dioxide, resulting in insufficient oxygen in the fermentation broth and inhibiting the growth of acetic acid bacteria and ethanol conversion. Furthermore, yeast growth in the simultaneous fermentation system competes with acetic acid bacteria for nutrients, further inhibiting acetic acid bacteria growth. After one month of fermentation, alcohol fermentation essentially ceases, and acetic acid bacteria begin to grow slowly and produce acid. Significant acetic acid production is detected starting on the 34th day, reaching 3.64g / 100mL after 65 days of fermentation, marking the lowest fermentation efficiency.
[0070] Samples obtained by the methods of Examples 1, 2, and 3 were taken and tested for acetic acid content, pH, soluble solids, reducing sugars, and total phenolic content in honey solutions, mead, and honey vinegar. The test results are shown in the following table.
[0071]
[0072] The sample of Example 1 was tested and found to have an acetic acid content of 4.36 g / 100 mL, a pH of 2.60, a soluble solid content of 6.5° Bx, a reducing sugar content of 20.92 g / L, and a polyphenol content of 91.43 mg GAE / L.
[0073] The sample of Example 2 was tested and found to have an acetic acid content of 4.32 g / 100 mL, a pH of 2.77, a soluble solid content of 5.7° Bx, a reducing sugar content of 18.77 g / L, and a polyphenol content of 82.70 mg GAE / L.
[0074] The sample of Example 3 was tested and found to have an acetic acid content of 3.64 g / 100 mL, a pH of 2.82, a soluble solid content of 5.9° Bx, a reducing sugar content of 19.66 g / L, and a polyphenol content of 126.19 mg GAE / L.
[0075] The fermentation process from honey to wine and then to vinegar is accompanied by a gradual increase in acetic acid content and a gradual decrease in pH, soluble sugars, and reducing sugars. While the polyphenol content in honey increases after alcoholic fermentation, its total phenol content decreases after further conversion to acetic acid. This is likely because the production of alcohol increases the solubility of polyphenols in the honey solution, leading to an increase in content.
[0076] The electronic tongue was used to analyze the flavor of the honey solution, honey wine, and honey vinegar prepared in the above three examples before and after fermentation. Figure 5 shown.
[0077] After fermentation, honey's sweetness gradually decreases and its sourness increases, indicating that the sugars in the honey are gradually converted into acid as fermentation progresses. The bitterness of honey vinegar gradually decreases and its saltiness gradually increases after fermentation, resulting in a richer taste and enhancing its sensory evaluation value. Furthermore, honey vinegar fermented with oscillation has the strongest saltiness, while honey vinegar fermented with mixed fermentation has the least saltiness.
[0078] The physical and chemical indicators used in the present invention and its embodiments are specifically measured as follows: alcohol content: GB / T394.2-2008, "General Method for the Analysis of Alcohol"; OD600: spectrophotometer; pH: pH meter; total sugar content: digital sugar meter; acetic acid content: acid-base titration; reducing sugar: DNS method; total phenol content: folin-phenol method. The following instruments were used: clean bench, Suzhou Purification Equipment Co., Ltd.; vertical pressure steam autoclave, Shanghai Boxun Industrial Co., Ltd. Medical Equipment Factory; constant temperature shaking incubator, Shanghai Yiheng Scientific Instrument Co., Ltd.; constant temperature incubator, Shanghai Yiheng Scientific Instrument Co., Ltd.; digital sugar meter, ATAGO, Japan.
[0079] The above content is merely an example and explanation of the concept of the present invention. Those skilled in the art may make various modifications or additions to the described specific embodiments or replace them in a similar manner. As long as they do not deviate from the concept of the invention or exceed the scope defined by the claims, they should all fall within the scope of protection of the present invention.
Claims
1. A method for brewing honey vinegar, characterized in that: The following steps are involved: S1. Dilute the honey with water and sterilize it by heat treatment to obtain honey liquid; S2, adding a nitrogen source to the honey liquid, and inoculating 8%-12% by volume of yeast to perform alcohol fermentation to obtain mead with an alcohol content of 7%-9%; S3, using the mead as a substrate, controlling the initial alcohol content, and inoculating acetic acid bacteria for fermentation.
2. The brewing method of honey vinegar according to claim 1, characterized in that: In step S1, the honey is diluted to an initial sugar content of 16-20° Bx.
3. The brewing method of honey vinegar according to claim 1, characterized in that: In step 2, the amount of nitrogen source added is 0.5-1.5 g / L, and the nitrogen source includes one or more of ammonium sulfate, yeast extract powder, and peptone.
4. The brewing method of honey vinegar according to claim 3, characterized in that: The yeast in step 2 is wine yeast or fruit wine yeast; wherein, After adding yeast, activate in a 35-39°C water bath for 25-35 minutes.
5. The brewing method of honey vinegar according to claim 1, characterized in that: In step 3, when inoculating acetic acid bacteria, the initial alcohol content of the mead is controlled to be 7%-8%.
6. The method for brewing honey vinegar according to claim 5, characterized in that: The acetic acid bacteria fermentation in step 3 includes one or more of shaking fermentation, surface static fermentation or yeast-acetic acid bacteria mixed fermentation.
7. The method for brewing honey vinegar according to claim 6, characterized in that: The shaking fermentation conditions are as follows: shaking culture at 30-35° C. and a rotation speed of 150-200 rpm for 14-18 days.
8. The method for brewing honey vinegar according to claim 5, characterized in that: The surface static fermentation conditions are static culture at 28-32° C. for 60-70 days, and a white bacterial film is formed during the fermentation process.
9. The method for brewing honey vinegar according to claim 5, characterized in that: The yeast-acetic acid bacteria mixed fermentation conditions are static culture at 28-32°C for 60-70 days, and inoculation of 10% volume percentage concentration of yeast and acetic acid bacteria seed liquid; wherein, The preparation method of the acetic acid bacteria seed liquid is as follows: The fermented mead is filtered and pasteurized, and the initial alcohol content is adjusted for later use; Take one frozen tube of acetic acid bacteria and streak it on acetic acid bacteria isolation medium for activation. After culturing in an incubator at 28-32°C, take a single colony and inoculate it into a mead solution supplemented with ammonium sulfate, and shake culture to obtain a seed solution.
10. Honey vinegar, obtained by the brewing method according to any one of claims 1 to 9, characterized in that: The honey vinegar has an acetic acid content of 3.6-4.4 g / 100 mL, a total phenol content of 82-126 mg GAE / L, and a pH value of 2.60-2.82.