Traditional Chinese vinegar is made from glutinous rice and indica rice in the south of the Yangtze river and sorghum and millet in the north.

Now with broken rice corn sweet potato dry potato potato dry and other substitute raw materials first through cooking and gelatinization liquefaction and saccharification, make starch into sugar, and yeast fermentation to produce ethanol, and then acetic acid fermentation in the role of acetic acid bacteria, ethanol oxidation to produce acetic acid.

Songyuan’s white vinegar is fermented by corn, which make its reach to 17% acidity.

Depending on the ingredients and the way they are made, the flavors are quite different. Vinegar is the popular seasonings. The content of acetic acid in each 100mL vinegar is over 3.5g for ordinary vinegar and over 5g for superior vinegar. Due to different raw materials and production methods, the finished products have different flavors.

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