Method for dynamically regulating alcohol content to enhance the flavor of solid aromatic vinegar and preparation of aromatic vinegar

Abstract

The application provides a method for dynamically regulating alcohol content to enhance the flavor of solid vinegar, comprising the following steps: S1, liquefaction; S2, saccharification; S3, alcohol fermentation; S4, solid-state layered fermentation; and S5, finished product preparation. The vinegar preparation method has the advantages that the fermentation performance is improved, the fermentation period is shortened, the conversion rate of acetic acid is improved, the biomass of bacteria is increased, the growth of acetic acid bacteria is as good as possible, the rate of acetic acid fermentation is improved, the period of acetic acid fermentation is shortened, the flavor of liquid-state fermented vinegar is improved, the irritation of solid-state fermented vinegar is reduced, and the method has a good market application prospect.

Description

Technical Field

[0001] This invention belongs to the field of vinegar brewing technology, specifically relating to a method for dynamically controlling alcohol content to enhance the flavor of solid-state balsamic vinegar and the balsamic vinegar prepared therefrom. Background Technology

[0002] The flavor and quality of vinegar mainly depend on the volatile aroma substances produced by microbial metabolism during the brewing process, among which ester compounds are key components constituting the characteristic flavor of vinegar. Traditional solid-state vinegar brewing, as a time-honored method, employs a unique "solid-state layered fermentation" process. Its flavor development relies on the combined effects of natural microbial communities and environmental conditions, resulting in a complex and unique flavor. In traditional solid-state fermentation, acetic acid fermentation takes approximately 25-40 days, a relatively long fermentation cycle, resulting in a rich variety of flavor compounds that are highly favored by consumers.

[0003] Traditional solid-state vinegar is renowned for its "sour but not astringent, fragrant and slightly sweet, rich color and fresh taste, and mellowing quality with age." Its unique flavor stems from a distinctive "solid-state layered fermentation" process, where acetic acid fermentation occurs through the oxidation of ethanol to acetic acid by acetic acid bacteria. In the traditional process, the alcohol content exhibits a "high starting point, rapid consumption, and low later stages" curve. At the beginning, mature mash (alcohol content > 9% vol) is added to a fermentation tank containing bran and rice husks, followed by inoculation with a certain amount of seed mash (vinegar mash fermented to day 7-10) to create vinegar mash, resulting in a relatively high initial alcohol content. This initial high alcohol stress inhibits the activity and growth of acetic acid bacteria (especially aroma-producing strains like *Acetobacter acetosporum*), leading to a slow fermentation start and a simple microbial community. In the later stages, due to substrate scarcity, alcohol is rapidly consumed, and the concentration drops sharply to below 1% vol. At this point, not only does the acetic acid conversion rate decrease, but more importantly, there is a lack of sufficient ethanol as a precursor for the synthesis of key aroma compounds such as acetates, resulting in insufficient flavor enhancement. Relying on a single initial feeding leads to uncontrollable fermentation kinetics and poor batch-to-batch flavor stability. While existing technologies document the practice of feeding additional materials during fermentation, these are mostly empirical and intermittent, lacking precise control targets and scientific regulatory basis, thus failing to achieve targeted flavor enhancement.

[0004] Therefore, how to develop a fed-batch fermentation method that can overcome the large fluctuations in alcohol concentration in traditional fermentation and can be precisely controlled is a technical problem that urgently needs to be solved in this field. Summary of the Invention

[0005] To overcome the above-mentioned technical deficiencies, the present invention adopts the following technical content: The first aspect of this invention provides a method for dynamically controlling alcohol content to enhance the flavor of solid-state balsamic vinegar, comprising the following steps: S1: Liquefaction: Soak glutinous rice and water in a pool for 25-30 hours of natural fermentation. Then, adjust the slurry to make a paste, grind and filter it, add amylase, heat it to 130-140℃, and liquefy it instantly at high temperature for 8-12 seconds. Cool it to 58-60℃ to obtain liquefied mash. Furthermore, in S1, the glutinous rice and water are added to the pool at a mass ratio of 1:3~4; Furthermore, in S1, the filtration is performed using a filter with a mesh size of ≥200. Furthermore, in S1, the amount of amylase used is 0.02~0.05‰ of the total weight of the slurry; S2: Saccharification: Add saccharifying enzyme to the above liquefied mash and saccharify for 30-50 minutes to obtain saccharified liquid, which is divided into two parts. Part A accounts for 8-12% of the total weight of the saccharified liquid, and part B accounts for 88-92% of the total weight of the saccharified liquid. Furthermore, in S2, the amount of saccharifying enzyme added is 0.2‰~0.4‰ of the total weight of the liquefied mash; S3 Alcoholic Fermentation: Add yeast to the saccharified liquid B obtained in step S2, mix well, ferment for 1-3 days, add wheat yeast, and continue alcoholic fermentation at a temperature of 28-34℃ for 4-7 days to obtain mature mash with an alcohol content >9%vol. Furthermore, in S3, the yeast is 0.3% to 0.9% of the glutinous rice by weight; furthermore, in S3, the wheat yeast is 0.5% to 3.0% of the glutinous rice by weight. S4 Solid-State Layered Fermentation: Dilute the alcohol content of the above-mentioned mature mash to 2-3% vol, and put it into a fermentation tank containing bran and rice husks. Then inoculate the vinegar seed mash that has been fermenting for 1-10 days. On the 3rd-4th day of fermentation, add an appropriate amount of mature mash with an alcohol content >9% vol to raise the liquid alcohol content in the mash tank to 3.5-4% vol. On the 7th-8th day of fermentation, add an appropriate amount of mature mash with an alcohol content >9% vol to raise the liquid alcohol content in the mash tank to 2.0-2.8% vol. Add the saccharification liquid A from S2. Turn the mash layer by layer every day. When the vinegar mash ferments until the total acidity of the mash brine no longer increases, seal the mash for 7-8 days. Furthermore, in S4, the mass ratio of fermented mash: bran: chaff is 5:1:1~3; even further, in S4, the mass ratio of fermented mash: bran: chaff is 5:1:2; Furthermore, in S4, the amount of vinegar seed mash added is 10%~35% of the weight of glutinous rice; S5 Finished Product Preparation: After the sealing of the mash is completed, the vinegar mash is added to the vinegar rinsing tank or pool, and then fried rice coloring is added to carry out vinegar rinsing, vinegar frying, aging, sterilization and bottling according to the Zhenjiang vinegar process to obtain the finished product; furthermore, in S5, the amount of fried rice coloring added is 6% to 39% of the glutinous rice mass.

[0006] A second aspect of the present invention provides a solid balsamic vinegar with dynamically regulated alcohol content enhancement, prepared by any of the methods described above; The present invention has the following beneficial effects: This invention precisely controls the fermentation process: (1) Days 0-2 are the period when acetic acid bacteria rapidly proliferate and establish a dominant bacterial community. This alcohol concentration range provides the necessary carbon source and avoids high alcohol stress, which is conducive to the integrity of the membrane structure and enzyme system activity of acetic acid bacteria (especially traditional strains such as Pasteurella multocida and Hu Niang 1.01). (2) From day 3 to day 7, the acetic acid bacteria are in the rapid acid production period, which increases the alcohol concentration, maintains efficient ethanol oxidation, accumulates acetic acid substrate, and stimulates the activity of acetic acid dehydrogenase system. At the same time, the concentration is still lower than the inhibition threshold of most acetic acid bacteria (5-6% vol). (3) From day 8 to the end: Add some saccharification solution. On the one hand, it can provide sugar source for microorganisms and promote microbial metabolism. On the other hand, it can serve as a substrate and precursor for flavor substances. By utilizing the synthesis of flavor substances and maintaining an appropriate supply of ethanol substrate, the equilibrium of the esterification reaction can be driven to move towards synthesis. The lower alcohol concentration can activate the ester synthesis enzyme system of some acetic acid bacteria, promote the secondary metabolism of symbiotic bacteria such as yeast, produce esterification precursors such as higher alcohols, promote the esterification reaction, and accumulate characteristic aroma.

[0007] This invention utilizes dynamic feeding during the acetic acid fermentation stage to create a suitable alcohol content environment, thereby directionally regulating microbial metabolism and enhancing the generation of flavor precursors, effectively improving the flavor and quality of the product. The method of this invention improves fermentation performance, shortens the fermentation cycle by 18-22%, increases acetic acid conversion rate by 12-15%, and increases microbial biomass by 30-40%, allowing acetic acid bacteria to grow to their optimal state, thus increasing the rate and shortening the acetic acid fermentation cycle. Simultaneously, it improves the flavor of liquid-fermented vinegar and reduces the irritation of solid-fermented vinegar, demonstrating promising market application prospects. Detailed Implementation

[0008] (I) Implementation Examples

[0009] Example 1 (1) Select high-quality glutinous rice and put it into a soaking tank. Add water with a weight of 3 times the dry weight of the glutinous rice and soak for 28 hours. Grind the rice into a pulp using a mill. Filter the filtrate through a 200-mesh filter and grind the filtrate that does not pass through the filter repeatedly. Add 0.04‰ of the filtrate weight of amylase to the filtrate, heat to 135 ℃, and liquefy instantly at high temperature for 10 seconds. Cool to 60 ℃ to obtain liquefied mash. (2) Add 0.3‰ of the total weight of the liquefied mash saccharifying enzyme to the above liquefied mash and saccharify for 40 seconds. min, to obtain saccharified liquid (divide the saccharified liquid into two parts, 10% saccharified liquid as A, 90% saccharified liquid as B); (3) Alcoholic fermentation: add 0.6% of the weight of glutinous rice koji to the saccharified liquid B obtained in step (2), mix well, ferment for 3 days, then add 1.8% of the weight of glutinous rice koji, alcoholic fermentation, temperature controlled at 30℃, continue fermentation for 7 days, to obtain mature mash (alcohol content 9.2% vol); (4) Solid-state layered fermentation: dilute the alcohol content of the mature mash to 2.5%. %vol, put into a fermentation tank containing bran and rice bran (wine mash: bran: rice bran = 5:1:2), then inoculate with seed mash of 15% of glutinous rice (vinegar mash fermented to day 8), add an appropriate amount of mature wine mash (9.2%vol) on day 3 of fermentation, so that the liquid alcohol content in the mash tank rises to 3.5%vol, add an appropriate amount of mature wine mash (9.2%vol) on day 7 of fermentation, so that the liquid alcohol content in the mash tank reaches 2.5%vol, and add the saccharification liquid A from step 2. According to the traditional Zhenjiang vinegar "solid-state layered fermentation technique", the mash is turned layer by layer every day. When the vinegar mash ferments to the point that the total acid of the mash brine no longer increases, the mash is sealed for 7 days; (5) Finished product preparation: After the mash is sealed, the vinegar mash is added to the vinegar rinsing tank / pool, and then fried rice is added. According to the Zhenjiang vinegar process, the vinegar is rinsed, boiled, aged, sterilized and bottled to obtain the finished product.

[0010] Example 2 Based on Example 1, the difference from Example 1 is that step (4) dilutes the alcohol content of the mature mash to 2% vol.

[0011] Example 3 Based on Example 1, the difference from Example 1 is that step (4) dilutes the alcohol content of the mature mash to 3% vol.

[0012] Example 4 Based on Example 1, the difference from Example 1 is that in step (4), an appropriate amount of mature mash (9.2% vol) is added on the third day of fermentation to raise the alcohol content of the liquid in the mash tank to 4.0% vol.

[0013] Example 5 Based on Example 1, the difference from Example 1 is that in step (4), an appropriate amount of mature mash (9.2% vol) is added on the third day of fermentation to raise the alcohol content of the liquid in the mash tank to 3.5% vol.

[0014] Example 6 Based on Example 1, the difference from Example 1 is that in step (4), an appropriate amount of mature mash (9.2% vol) is added on the 7th day of fermentation so that the alcohol content of the liquid in the mash tank reaches 2.0% vol.

[0015] Example 7 Based on Example 1, the difference from Example 1 is that in step (4), an appropriate amount of mature mash (9.2% vol) is added on the 7th day of fermentation so that the alcohol content of the liquid in the mash tank reaches 2.8% vol.

[0016] (ii) Comparative Example Comparative Example 1: (Traditional Craftsmanship) The difference between Example 1 and Example 2 is that: Step (2) Add 0.2‰~0.4‰ of the total weight of the liquefied mash to the above liquefied mash, and saccharify for 40 min to obtain saccharified liquid; Step (3) Alcoholic fermentation: Add 0.3%~0.9% of the weight of glutinous rice to the saccharification liquid in step (2), mix well, ferment for 3 days, add 0.5~3.0% of the weight of glutinous rice to wheat koji, and ferment alcoholically at 30℃ for 7 days to obtain mature mash (alcohol content 9.2% vol). Step (4) Solid-state layered fermentation: The mature mash (9.3% vol) is poured into a fermentation tank containing bran and rice bran (mash: bran: rice bran = 5:1:2), and then seed mash (vinegar mash fermented to day 8) of 15% of the weight of glutinous rice is inoculated. The mash is turned layer by layer every day according to the traditional Zhenjiang vinegar solid-state layered fermentation technique. When the total acid of the vinegar mash no longer increases, the mash is sealed for 7 days.

[0017] Comparative Example 2: (Constant Methanol Process) The difference between Example 1 and Example 2 is that: Step (2) Add 0.2‰~0.4‰ of the total weight of the liquefied mash to the above liquefied mash, and saccharify for 40 min to obtain saccharified liquid; Step (3) Alcoholic fermentation: Add 0.3%~0.9% of the weight of glutinous rice to the saccharification liquid in step (2), mix well, ferment for 3 days, add 0.5~3.0% of the weight of glutinous rice to wheat koji, and ferment alcoholically at 30℃ for 7 days to obtain mature mash (alcohol content 9.2% vol). In step (4), solid-state layered fermentation is carried out as follows: the alcohol content of the mature mash is diluted to 3.0% vol and poured into a fermentation tank containing bran and rice bran (mash: bran: rice bran = 5:1:2). Seed mash (vinegar mash fermented to day 8) of 15% of the weight of glutinous rice is then inoculated. On day 3 of fermentation, an appropriate amount of mature mash (9.2% vol) is added to raise the liquid alcohol content in the mash tank to 3.0% vol. On day 7 of fermentation, an appropriate amount of mature mash (9.2% vol) is added to raise the liquid alcohol content in the mash tank to 3.0% vol, and the saccharification liquid B from step 2 is added. Following the traditional "solid-state layered fermentation technique" of Zhenjiang vinegar, the mash is turned layer by layer every day. When the total acidity of the vinegar mash no longer increases, the mash is sealed for 7 days.

[0018] Comparative Example 3 The difference between Example 1 and Example 2 is that: In step (4), solid-state layered fermentation is carried out as follows: the alcohol content of the mature mash is diluted to 1% vol and poured into a fermentation tank containing bran and rice husks (mash: bran: rice husks = 5:1:2). Seed mash (vinegar mash fermented to day 8) of 15% of the weight of glutinous rice is then inoculated. On day 3 of fermentation, an appropriate amount of mature mash (9.2% vol) is added to raise the liquid alcohol content in the mash tank to 3.5% vol. On day 7 of fermentation, an appropriate amount of mature mash (9.2% vol) is added to raise the liquid alcohol content in the mash tank to 2.5% vol, and the saccharification liquid B from step 2 is added. Following the traditional "solid-state layered fermentation technique" of Zhenjiang vinegar, the mash is turned layer by layer every day. When the total acidity of the vinegar mash no longer increases, the mash is sealed for 7 days.

[0019] Comparative Example 4 The difference between Example 1 and Example 2 is that: In step (4), solid-state layered fermentation is carried out as follows: the alcohol content of the mature mash is diluted to 4% vol and poured into a fermentation tank containing bran and rice bran (mash: bran: rice bran = 5:1:2). Seed mash (vinegar mash fermented to day 8) of 15% of the weight of glutinous rice is then inoculated. On day 3 of fermentation, an appropriate amount of mature mash (9.2% vol) is added to raise the liquid alcohol content in the mash tank to 3.5% vol. On day 7 of fermentation, an appropriate amount of mature mash (9.2% vol) is added to raise the liquid alcohol content in the mash tank to 2.5% vol, and the saccharification liquid B from step 2 is added. Following the traditional "solid-state layered fermentation technique" of Zhenjiang vinegar, the mash is turned layer by layer every day. When the total acidity of the vinegar mash no longer increases, the mash is sealed for 7 days.

[0020] Comparative Example 5 The difference between Example 1 and Example 2 is that: In step (4), solid-state layered fermentation is carried out as follows: the alcohol content of the mature mash is diluted to 2.5% vol and poured into a fermentation tank containing bran and rice bran (mash: bran: rice bran = 5:1:2). Seed mash (vinegar mash fermented to day 8) of 15% of the weight of glutinous rice is then inoculated. On day 3 of fermentation, an appropriate amount of mature mash (9.2% vol) is added to raise the liquid alcohol content in the mash tank to 3% vol. On day 7 of fermentation, an appropriate amount of mature mash (9.2% vol) is added to raise the liquid alcohol content in the mash tank to 2.5% vol, and the saccharification liquid B from step 2 is added. Following the traditional "solid-state layered fermentation technique" of Zhenjiang vinegar, the mash is turned layer by layer every day. When the total acidity of the vinegar mash no longer increases, the mash is sealed for 7 days.

[0021] Comparative Example 6 The difference between Example 1 and Example 2 is that: In step (4), solid-state layered fermentation is carried out as follows: the alcohol content of the mature mash is diluted to 2.5% vol and poured into a fermentation tank containing bran and rice bran (mash: bran: rice bran = 5:1:2). Seed mash (vinegar mash fermented to day 8) of 15% of the weight of glutinous rice is then inoculated. On day 3 of fermentation, an appropriate amount of mature mash (9.2% vol) is added to raise the liquid alcohol content in the mash tank to 5% vol. On day 7 of fermentation, an appropriate amount of mature mash (9.2% vol) is added to raise the liquid alcohol content in the mash tank to 2.5% vol, and the saccharification liquid B from step 2 is added. Following the traditional "solid-state layered fermentation technique" of Zhenjiang vinegar, the mash is turned layer by layer every day. When the total acidity of the vinegar mash no longer increases, the mash is sealed for 7 days.

[0022] Comparative Example 7 The difference between Example 1 and Example 2 is that: In step (4), solid-state layered fermentation is carried out as follows: the alcohol content of the mature mash is diluted to 2.5% vol and poured into a fermentation tank containing bran and rice bran (mash: bran: rice bran = 5:1:2). Seed mash (vinegar mash fermented to day 8) of 15% of the weight of glutinous rice is then inoculated. On day 3 of fermentation, an appropriate amount of mature mash (9.2% vol) is added to raise the liquid alcohol content in the mash tank to 3.5% vol. On day 7 of fermentation, an appropriate amount of mature mash (9.2% vol) is added to raise the liquid alcohol content in the mash tank to 1.0% vol, and the saccharification liquid B from step 2 is added. Following the traditional "solid-state layered fermentation technique" of Zhenjiang vinegar, the mash is turned layer by layer every day. When the total acidity of the vinegar mash no longer increases, the mash is sealed for 7 days.

[0023] Comparative Example 8 The difference between Example 1 and Example 2 is that: In step (4), solid-state layered fermentation is carried out as follows: the alcohol content of the mature mash is diluted to 2.5% vol and poured into a fermentation tank containing bran and rice bran (mash: bran: rice bran = 5:1:2). Seed mash (vinegar mash fermented to day 8) of 15% of the weight of glutinous rice is then inoculated. On day 3 of fermentation, an appropriate amount of mature mash (9.2% vol) is added to raise the liquid alcohol content in the mash tank to 3.5% vol. On day 7 of fermentation, an appropriate amount of mature mash (9.2% vol) is added to raise the liquid alcohol content in the mash tank to 3.5% vol, and the saccharification liquid B from step 2 is added. Following the traditional "solid-state layered fermentation technique" of Zhenjiang vinegar, the mash is turned layer by layer every day. When the total acidity of the vinegar mash no longer increases, the mash is sealed for 7 days.

[0024] Comparative Example 9 The difference between Example 1 and Example 2 is that: In step (2), 0.2‰~0.4‰ of the total weight of the liquefied mash is added to the above liquefied mash, and saccharification is carried out for 40 minutes to obtain saccharified liquid; In step (3), alcoholic fermentation: add 0.3% to 0.9% of the weight of glutinous rice to the saccharification liquid in step (2), mix well, ferment for 3 days, add 0.5% to 3.0% of the weight of glutinous rice to wheat koji, and ferment alcoholicly at a temperature of 30°C for 7 days to obtain mature mash (alcohol content 9.2% vol). In step (4), solid-state layered fermentation is carried out as follows: the alcohol content of the mature mash is diluted to 2.5% vol and poured into a fermentation tank containing bran and rice husks (mash: bran: rice husks = 5:1:2). Then, seed mash (vinegar mash fermented to day 8) of 15% of the weight of glutinous rice is inoculated. On day 3 of fermentation, an appropriate amount of mature mash (9.2% vol) is added to raise the liquid alcohol content in the mash tank to 3.5% vol. On day 7 of fermentation, an appropriate amount of mature mash (9.2% vol) is added to raise the liquid alcohol content in the mash tank to 2.5% vol. Following the traditional "solid-state layered fermentation technique" of Zhenjiang vinegar, the mash is turned layer by layer every day. When the total acidity of the vinegar mash no longer increases, the mash is sealed for 7 days.

[0025] (III) Experimental Examples The relevant indicators of the finished vinegar products from Examples 1-7 and Comparative Examples 1-9 were examined.

[0026] 1. Comparison of total acid, non-volatile acid, reducing sugar, total ester, and acetic acid fermentation time The contents of total acid and non-volatile acid were determined according to the method of GB / T 18187-2000, where total acid was calculated as acetic acid and non-volatile acid was calculated as lactic acid; the contents of reducing sugar were determined according to the method of GB 5009.7-2016, where reducing sugar was calculated as glucose; the contents of total ester were determined according to the method of GB / T 19777-2013, where total ester was calculated as ethyl acetate; and the contents of amino acid nitrogen were determined according to the method of GB18186-2000.

[0027] Table 1 shows a comparison of the total acidity, non-volatile acidity, reducing sugar, total esters, and fermentation time of vinegar in Examples 1-7 and Comparative Examples 1-9.

[0028] Table 1

[0029] As shown in Table 1, the solid-state fermented vinegars prepared in Examples 1-7 of this invention have higher contents of total acid, non-volatile acid, reducing sugar, and total ester than those in Comparative Examples 1-9, and shorter acetic acid fermentation times than those in Comparative Examples 1-9. This indicates that the method of this invention improves fermentation performance, shortens the fermentation cycle by 18-22%, increases acetic acid conversion rate by 12-15%, and increases bacterial biomass by 30-40%, allowing acetic acid bacteria to grow to their optimal state, thereby increasing the rate of acetic acid fermentation, shortening the acetic acid fermentation cycle, and simultaneously improving the flavor of liquid-fermented vinegar while reducing the irritation of solid-state fermented vinegar. The saccharification liquid significantly increases the content of reducing sugar, improving the irritating flavor of the vinegar.

[0030] The above embodiments are merely illustrative of the technical concept and features of the present invention, and are intended to enable those skilled in the art to understand the content of the present invention and implement it accordingly. They should not be construed as limiting the scope of protection of the present invention. All equivalent changes or modifications made based on the essence of the content of the present invention should be covered within the scope of protection of the present invention.

Claims

1. A method for dynamically controlling alcohol content to enhance the flavor of solid-state balsamic vinegar, characterized in that, Includes the following steps: S1: Liquefaction: Soak glutinous rice and water in a pool for 25-30 hours of natural fermentation. Then, adjust the slurry to make a paste, grind and filter it, add amylase, heat it to 130-140℃, and liquefy it instantly at high temperature for 8-12 seconds. Cool it to 58-60℃ to obtain liquefied mash. S2: Saccharification: Add saccharifying enzyme to the above liquefied mash and saccharify for 30-50 minutes to obtain saccharified liquid, which is divided into two parts. Part A accounts for 8-12% of the total weight of the saccharified liquid, and part B accounts for 88-92% of the total weight of the saccharified liquid. S3 Alcoholic Fermentation: Add yeast to the saccharified liquid B obtained in step S2, mix well, ferment for 1-3 days, add wheat yeast, and continue alcoholic fermentation at a temperature of 28-34℃ for 4-7 days to obtain mature mash with an alcohol content >9%vol. S4 Solid-State Layered Fermentation: Dilute the alcohol content of the above-mentioned mature mash to 2-3% vol, and put it into a fermentation tank containing bran and rice husks. Then inoculate the vinegar seed mash that has been fermenting for 1-10 days. On the 3rd-4th day of fermentation, add an appropriate amount of mature mash with an alcohol content >9% vol to raise the liquid alcohol content in the mash tank to 3.5-4% vol. On the 7th-8th day of fermentation, add an appropriate amount of mature mash with an alcohol content >9% vol to raise the liquid alcohol content in the mash tank to 2.0-2.8% vol. Add the saccharification liquid A from S2. Turn the mash layer by layer every day. When the vinegar mash ferments until the total acidity of the mash brine no longer increases, seal the mash for 7-8 days. S5 Finished Product Preparation: After the sealing of the mash is completed, the vinegar mash is added to the vinegar rinsing tank or pool, and then fried rice coloring is added to carry out vinegar rinsing, vinegar frying, aging, sterilization and bottling according to the Zhenjiang vinegar process to obtain the finished product; furthermore, in S5, the amount of fried rice coloring added is 6% to 39% of the glutinous rice mass.

2. The method for dynamically adjusting alcohol content to enhance the flavor of solid-state balsamic vinegar according to claim 1, characterized in that, In S1, the glutinous rice and water are added to the pool at a mass ratio of 1:3~4; Furthermore, in S1, the filtration is performed using a filter with a mesh size of ≥200. Furthermore, in S1, the amount of amylase used is 0.02~0.05‰ of the total weight of the slurry.

3. The method for dynamically adjusting alcohol content to enhance the flavor of solid-state balsamic vinegar according to claim 1, characterized in that, In S2, the amount of saccharifying enzyme added is 0.2‰ to 0.4‰ of the total weight of the liquefied mash.

4. The method for dynamically adjusting alcohol content to enhance the flavor of solid-state balsamic vinegar according to claim 1, characterized in that, In S3, the yeast is 0.3% to 0.9% of the weight of glutinous rice; further, in S3, the wheat yeast is 0.5% to 3.0% of the weight of glutinous rice.

5. The method for dynamically adjusting alcohol content to enhance the flavor of solid-state balsamic vinegar according to claim 1, characterized in that, In S4, the mass ratio of fermented mash: bran: chaff is 5:1:1~3; further, in S4, the mass ratio of fermented mash: bran: chaff is 5:1:2; Furthermore, in S4, the amount of vinegar seed mash added is 10% to 35% of the weight of glutinous rice.

6. A solid-state balsamic vinegar with dynamically adjustable alcohol content, characterized in that, It is prepared by the preparation method described in any one of claims 1 to 5.

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