The difference between vinegar and enzyme fermentation

First of all, in terms of raw material selection, enzymes are different from wine and vinegar. The available raw materials are wider. Fruits and vegetables, medicinal and food homologous medicinal materials can all be used as fermentation raw materials. Secondly, from a nutritional point of view, enzymes are more focused on a full nutrient formula. Finally, from the technological point of view, wine and vinegar are the products of fine fermentation, and the fermentation is artificially terminated after a certain period of time, and the main pursuit is the taste. Enzymes are the product of deep fermentation that simultaneously undergoes alcoholization and acidification. There is no requirement to terminate the fermentation. The more thorough the better, the pursuit is high{{0}}concentration enzymes, abundant microorganisms, and primary and secondary metabolites. Generally, the production materials of vinegar and enzymes are similar, and the initial production conditions are also the same, which is to use saccharifying bacteria to divide the starches in the raw materials into smaller molecules and produce part of alcohol. But the next production steps are very different. Vinegar is inoculated with acetic acid bacteria, and acetic acid bacteria will oxidize alcohol into acetic acid, and then set the acidity according to the production conditions. Generally, the pH value of acetic acid is about 2.0-3.0. When the acidity reaches At this value, it is necessary to use sterilization engineering to kill the acetic acid bacteria, otherwise the acidity may become more and more acidic, so the vinegar does not contain live bacteria. After saccharification, enzymes will undergo different degrees of fermentation. Natural bacteria are usually used to make these bacteria secrete different levels of enzyme content during the fermentation process. Therefore, the enzyme products contain beneficial effects to the human body. Live bacteria. The relationship between these three can be roughly understood as: wine making is anaerobic fermentation, vinegar brewing is anaerobic first and then aerobic, while making enzymes is anaerobic fermentation and aerobic fermentation at the same time, and the later stage is mainly anaerobic fermentation, which can take a long time. Up to 1-2 years.