MANUFACTURING METHOD OF NATURAL BREWING VINEGAR FOR WELL-BEING LIFE AND BREWING VINEGAR MANUFACTURED THEREBY

摘要

PURPOSE: A method for making natural brewing vinegar by acetic acid fermentation is provided to enhance acetic acid production and to obtain the natural brewing vinegar of high quality. CONSTITUTION: A method for making natural brewing vinegar comprises: a step of washing grain ingredients and steaming to prepare hard-boiled rice; a step of preparing saccharification liquid; a step of adding 0.1-0.5 weight parts of alcohol fermentation yeast to the saccharification liquid and performing alcohol fermentation at 30-35°C for 10-20 days to prepare alcohol fermentation liquid; and a step of adding 0.1-2 weight parts of KJY-8(acetobacter) to the alcohol fermentation liquid and fermenting at 20-30°C for 10-16 days. The grain ingredients include rice, brown rice, corn, buck wheat, barley, millet, adlay, or a mixture thereof. The yeast is S. cerevisiae GRJ, Zigosacchromyces JK99 S. kluyveri DJ97 or breweries association No. 9.