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Vinegar from Yongchun County, Quanzhou, Fujian, China
Yongchun aged vinegar is a Fujian rice vinegar made from glutinous rice with red yeast rice (hongqu, Monascus) as the starter. The rice is first brewed into a red rice wine, which is then soured by acetic bacteria in a largely liquid process, and the vinegar is aged for years until it turns dark red-brown. In one Yongchun factory the acetic stage runs about 40 days, with the wine pumped over a bed of red-qu lees and husk three times a day.
| Glutinous rice | The main raw material[yclc-draft] |
| Red yeast rice (hongqu) | Saccharifying and fermenting starter[yclc-draft][wei2025] |
| Sesame, sugar, salt and water | Listed raw materials of Yongchun vinegar[yclc-draft] |
| Mother vinegar | Seed for the acetic stage of Hongqu aromatic vinegar[li2022] |
| Starter | red yeast rice (Monascus) for the rice wine; mother vinegar for the acetic stage |
Total time across the recorded steps: 3.1 years – 10 years
What changes: Red yeast rice turns steamed glutinous rice into a red rice wine
Output: Hongqu rice wine and red lees.
Microbes at work in this step
Monascus and yeasts saccharify the rice and ferment it to alcohol
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
Yongchun aged vinegar is a Fujian rice vinegar made from glutinous rice with red yeast rice (hongqu, Monascus) as the starter. The rice is first brewed into a red rice wine, which is then soured by acetic bacteria in a largely liquid process, and the vinegar is aged for years until it turns dark red-brown. In one Yongchun factory the acetic stage runs about 40 days, with the wine pumped over a bed of red-qu lees and husk three times a day. Made in 4 steps over 3.1 years – 10 years. The longest step, age for years, takes 3–10 years (Wei H 2025). Monascus purpureus and Acetobacter and Lactobacillus do most of the fermenting.
| Main step | 3–10 yearsReported[wei2025] | Age for years |
|---|---|---|
| Acidity | pH 3.5Measured[li2022] | Acetic fermentation with reflux three times a day |
Zhenjiang vinegar uses wheat qu and a fully solid acetic stage. Yongchun vinegar uses red yeast rice (Monascus) as its starter, which gives the red hue, and its acetic stage is liquid or layered solid-liquid rather than a turned solid mass [li2022, yclc-draft, wei2025]. It is then aged for years; Wei et al. cite the national standard GB/T 26531-2011 for a total acid of at least 5.0 g/100 mL [wei2025].
The acetic stage ends at about pH 3.46 [li2022]. The consultation draft would require the vinegar to meet GB 2719, the national food safety standard for vinegar; it is a draft, not yet in force [yclc-draft].
Every number is labelled with how it is known. How this atlas is made
A Fujian Daily feature, reposted by the Fujian provincial government portal, says people in Yongchun were making the vinegar at home by the early Northern Song [fj-daily2023]. Its industrial production began in 1953, when the overseas Chinese leader You Yangzu set up the Yongchun brewery; trial exports started in 1959, and the brewing skill was listed on the Fujian provincial intangible heritage list in 2009 [fj-daily2023].
