Fermentation. Raw material (starch) saccharification and alcohol fermentation are carried out at the same time, and the product temperature (raw material temperature) should be kept at 28-32°C during fermentation. After vinegar is poured into the cylinder, when the product temperature rises to 28°C, it must be poured once. Fermentation in winter for 6 to 7 days and summer fermentation for 5 to 6 days. Automatic temperature drop sampling inspection When the alcohol content reaches 8%, the alcoholic fermentation is basically completed. At this point, gluten can be mixed with 50% of the dry raw material and 10% of the fresh raw material to loosen the vinegar vinegar so that it can be transferred to the acetification stage. At this point the room temperature should be controlled at 25 ~ 35 °C, product temperature should not exceed 43 °C, checking the temperature on time every day, fixed temperature, regular turning upside down cylinder. After the cylinder is inverted, the surface should be flattened and the cylinder port sealed tightly. After 12 to 15 days of acetic acid fermentation, the product temperature began to decline, and the content of acetic acid and alcohol should be sampled every day. When the results of two consecutive inspections showed no increase in acetic acid content, the amount of residual alcohol was minimal, and the product temperature dropped below 36°C. Basically finished.

Under the salt. After the acetic acid fermentation is finished, when the product temperature drops to about 35°C, mix 1% salt to suppress the growth of acetic acid bacteria. After pouring salt, pour it once a day, so that the product temperature close to room temperature. You can pour vinegar for 3 days after salting.

Pouring vinegar. Put the vinegar vinegar in the vinegar pool, then add the dilute acetic acid left when the vinegar last time, immerse the vinegar vinegar, and after immersing for 1 to 2 hours, obtain the vinegar liquid in the bottom hole of the opener. According to this method, it is repeatedly leached with dilute acetic acid for the next vinegar.

Aging. There are two methods for aging vinegar: one is vinegar aging. The salt mature vinegar vinegar will be transferred into the tank and compacted. Put a layer of salt on top and cover it with mud. Place 15 to 20 days and pour it once, and then seal it again. Usually it takes 1 month to soak vinegar. This method is suitable for the winter and is prone to burning during the summer. The second is to cover the cover of the cover with the vinegar liquid poured out, and cover it once every 1 to 2 days. Uncovering time at night in summer and other seasons during the day, aging time is generally about 1 month in summer and about 2 months in winter.

Sterilization. After the vinegar is aged, it can be bottled for sterilization. The sterilization temperature is 85-90°C, and the sterilization time is 30-40 minutes. The sterilized vinegar should be cooled rapidly after sterilization, and it can be sealed after installing the altar.

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