MANUFACTURING METHOD OF VINEGAR BY USING HONEY AND VINEGAR MANUFACTURED THEREBY

摘要

Provided is a method for preparing vinegar using pure honey without sulfite to utilize various active ingredients that the honey contains. A method for preparing vinegar using pure honey comprises the following steps of: preparing 15~20 Brix of honey; sterilizing the honey at a temperature of 60~65°C for 30-40 minutes; quick-cooling the sterilized honey to prevent browning of the honey; mixing the cooled honey and yeast to prepare a fermentation compound; fermenting the fermentation compound by alcohol at a temperature of 20~30°C for 7-25 days; and adding an acetobacter to the obtained fermentation compound. In the cooling process, the temperature of the honey is adjusted from 20°C to 30°C. In the mixing process, the yeast can be Saccharomyces cerevisiae or Saccharomyces bayanus.