Want to choose the right wine vinegar from start
 
Also known as vinegar, due to use of raw materials, brewing methods, different brewing vessels, will be in flavor, texture and nutrients produce a great difference.
The commercially available product brand vinegar, quite a few types of the mode of production can be divided into two types: "Vinegar": with cereals, fruit, alcohol, distillers grains or molasses as raw materials such mash mash or add edible alcohol later, or consumption of alcohol by fermentation from acetic acid, but not adding acetic acid, acetic acid or other acidifying agent who. "Synthetic Vinegar": with glacial acetic acid or acetic dilutions, add sugar, salt, sour agents, flavoring agents (such as amino acids), etc. made of tune   taste and add vinegar solution or a mixture of those. (Because there is no nutritional value at all, long-term consumption of unhealthy, not described in the table below)


Type of material Grain Vinegar Fruit Vinegar
Wheat grass, rice M (including rice, brown rice, brown rice, etc.) Chinese sorghum Yeast Apples, grapes
Brand Origin Need king vinegar
Vinegar Natural Wheatgrass
Commercial general brand, family-brewed Shanxi Vinegar Zhenjiang vinegar Mostly in Europe and America
Brewing utensils Throwing a large earthenware Jiuweng, casks white drum, 'plastic bucket Jars, tin trough Jars, casks, drums white Casks, white iron
Using bacteria Yeasts, acetic acid bacteria Mother of vinegar and aspergillosis (as mold one kind) Mother of vinegar and a large aspergillosis (as mold one kind) Mother of vinegar and aspergillosis (as mold one kind) Mostly only yeast
Fermentation methods Standing surface fermentation (wheat grass vinegar process) Liquid: manual stirring or bubbling air Solid: artificial turned mixed, pour vinegar
Solid: artificial turned mixed, smoked pour vinegar, sun-dried Solid: artificial turned mixed, pour vinegar Surface or ventilation France
Brewing schedule 18 months or more 2-3 months New vinegar 1 month Laocu 12 months or more About 2 months 1 to 2 months
Flavor taste Gan Yun mellow without yeast musty Thick yeast musty, pungent new vinegar into the nose There are strong bitter taste and yeast musty smoke coke Coke taste bitterness and yeast have strong musty Fruit flavor and alcohol suitable for western food purposes
Nutrition

29 kinds of free amino acids polyphenol
acids
proteolytic enzymes

Containing a variety of amino acids but no real content description Containing a variety of amino acids but no real content description Containing a variety of amino acids but no real content description Free amino acid content is extremely low
Ingredients inspection certificate Institute of Food Industry Inspection Report No proposed
composition inspection certificate
No proposed
composition inspection certificate
No proposed
composition inspection certificate
No proposed composition inspection certificate
 
Wheatgrass vinegar process and instructions
  Combined with a rich wheat grass enzymes and pure rice decomposition, so that nutrients were completely released into the vinegar, fermentation standing surface mining method, thermal convection within jars for two stages of natural vinegar from fermented wheat grass.

Special earthenware pots pore dense, hard thick, can completely block light, temperature affects the jars to avoid the deterioration of brew and add more vinegar products ripened flavor, taste, and are better mellow and health aspirations. 
In the brewing process, no add any preservatives, which is thousands of years of heritage skills and constant process. 

Wheatgrass vinegar manufacturing process
The first stage of
wheat grass Chen vinegar production process
The second phase of
the production process wheatgrass vinegar
Carefully selected wheat Taiwan's high-quality rice Selection of fruits, ingredients
Germination of wheat seedlings into Wash cooking Pre-treatment of raw materials
Minced into juice Brewing water Natural Wheatgrass soaked in vinegar aged for 6 months
↘ ↙
Mixed saccharification Precipitate is filtered
Wine into the cylinder of 14 to 20 days Natural Wheatgrass vinegar
 
Taogang naturally fermented vinegar 6 months
Aging 12 months storage



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