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Vinegar from Zhenjiang, Jiangsu, China
Black, aromatic, slightly sweet vinegar; about 90 days from rice to bottle for the samples Fan et al. studied. Made in 5 steps over 4.3 months – 5.1 years. The longest step, age, takes 3 months – 5 years (Fan J. et al. 2011). Acetobacter and Lactobacillus do most of the fermenting.
| Main step | 3 months – 5 yearsReported[fan2011][zhwp-zhenjiang-vinegar] | Age |
|---|---|---|
| Temperature | 34–46 °CMeasured[wang2016] | Solid-state layered acetic fermentation (gutai fenceng fajiao) with bran and husk, adding layers upward and turning (fanpei) |
| 30 % | Rice[fan2011] |
| 40 % | Wheat bran[fan2011] |
| 28 % | Rice hulls[fan2011] |
| 2 % | Wheat koji (Rhizopus)[fan2011] |
| Starter | koji/qu/mold-starter (wheat qu + xiaoqu) + back-slopped acetic grains |
Total time across the recorded steps: 4.3 months – 5.1 years
What changes: Qu turns glutinous rice into a rice wine mash
Saccharification and alcoholic fermentation run in liquid state; only the acetic stage is solid. Output: rice wine mash.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Every number is labelled with how it is known. How this atlas is made
Legend: Du Kang's son Heita invented vinegar (WP Huangjiu); Hengshun is the leading maker (ZHWP).
