Zhenjiang balsamic vinegar is one of the four famous vinegars in China, whose history can be traced back to 1400 years ago, and according to the available historical records, it began to be exported to Southeast Asia and other places in 1909. As a representative of Zhenjiang balsamic vinegar, Hengshun balsamic vinegar, with its brewing technique, was honored as one of the first batch of national intangible cultural heritages in 2006. Zhenjiang balsamic vinegar is made from good glutinous rice as the main raw material, after several stages of rice steaming, alcoholic fermentation, acetic acid fermentation, decoction of vinegar, pouring of vinegar, aging and storage, etc., and it has the characteristics of "sour but not astringent, fragrant and slightly sweet, rich in color and fresh in taste, and more and more fragrant as it is stored". This movie introduces the whole brewing process of Zhenjiang balsamic vinegar to the audience. From the selection of raw materials, soaking rice, steaming rice, fermentation of alcohol and acetic acid, decoction of vinegar, pouring vinegar and the process of aging and storing, all are introduced in detail. It is hoped that by watching this film, the audience and friends can understand the brewing process of Zhenjiang balsamic vinegar, so that they can have a more intuitive understanding of the advantages of Zhenjiang balsamic vinegar and like it.

Zhenjiang balsamic vinegar is one of the famous vinegars in Jiangnan, which is characterized by "color, aroma, acidity and richness".

1.Material

500 kg of glutinous rice, mainly taken from Zhenjiang city and nearby areas of Zhenjiang city; 2 kg of liquor medicine; 30 kg of wheat curd; 850 kg of bran; 470 kg of rice husk; 67.5 kg of stir-fried rice color; 10 kg of salt; 3 kg of sugar.

2. Alcoholic fermentation

Raw material treatment. Selection of high-quality rice placed in the soaking pool with water soak, time 15 ~ 24 h.

Soak required after soaking rice soaked

No white heart, fished out and drained. Steam the drained glutinous rice, and then cool it down to 25℃ in summer and 30°℃ in winter. Mixed into the liquor medicine 2kg, stirred well, placed in the cylinder, with grass cover to cover the mouth of the cylinder.

②Low temperature saccharification. Material temperature to maintain 31 ~ 32 ℃, after 60 ~ 72 h, the saccharification of liquid increase, this time there is alcohol and carbon dioxide bubbles produced, sugar is 30% '-35 oA, alcohol volume fraction of 4% to 5%.

③After 4 d of mixing, add water and wheat curd, the amount of water added is 140% of glutinous rice. The temperature of the material is controlled at 26～28℃, which is called "post-fermentation". The fermentation time is 10'-13 d from the addition of liquor medicine.

3. Acetic acid fermentation

1) Cooling. The cool system adopts solid state layered fermentation method. Take 165 kg of mash and put it in a vat and add 85 kg of bran and mix it into a semi-solid state, take about 3 kg of mature vinegar cool with good fermentation, add a little rice husk and a scoop of water, mix it well and put it in the center of the vat with the surface. Each tank covered with about 2.5 kg of rice husk, and then fermentation, time 3 ~ 5 d.

② Inverted tank turned cool. The next day will be covered with rice husk uncovered, and the top of the heat of the cool material and the lower part of the cool material and rice husk not heat fully mixed, moved to another tank, known as "over ladle". After 24 h, and then add rice husk and down to mix a layer, each time to add rice husk about 4 kg. a tank of cool material in 10 layers one by one over, then the original mash tank into an empty tank.

③Lew bottom. Over ladle finished, acetic acid fermentation reached its peak, this time the need to turn the tank every day, that is, all the vinegar in a tank with the flip people another tank, this is called the bottom of the dew. When the acidity no longer rises, it is immediately transferred to sealed Zhenjiang balsamic vinegar aging stage.

4. Aging

After the vinegar cheese matures, add salt 2kg to each cylinder immediately, and then merge the cylinders, 10 cylinders into 7-8 cylinders, compact the vinegar cool, and cover the mouth of the cylinder tightly with a plastic sheet. After 1 week of sealing the tank, change the tank once, turn over the tank, and seal the tank again, the time of sealing the tank is 20-30 d.

5. dripping vinegar

Take the vinegar cool at the end of Zhenjiang balsamic vinegar aging, put it in the dripping vinegar tank, add the color of fried rice and water, soak for a few hours and then dripping vinegar.

6. Mistinguish Yin will add the head vinegar juice to salt for blending, after clarification, heat and boil, put it into the container while it is hot, and store it in a sealed place.