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Vinegar from Zhenjiang, Jiangsu, China
Zhenjiang aromatic vinegar is a deep-coloured rice vinegar made in two stages. Steamed glutinous rice is turned into rice wine with a wheat starter, then mixed with wheat bran and rice husk and seeded with part of an earlier batch, so acetic bacteria sour it in a solid, layered mass turned once a day for about three weeks. The vinegar is leached out with a house-made rice colour, filtered, boiled and aged.
| Rice30 % | [fan2011] |
| Wheat bran40 % | [fan2011] |
| Rice hulls28 % | [fan2011] |
| Wheat koji (Rhizopus)2 % | [fan2011] |
| Fermented grains (pei) from the previous batch, as seed8 % (w/w) | [wang2016] |
| Salt, house-made rice colour and water | Salt seals the finished grains; the rice colour and water go in at leaching[fan2011][ihchina] |
| Starter | wheat qu for the rice wine; back-slopped acetic grains (pei) and selected acetic acid bacteria for the vinegar |
Total time across the recorded steps: 3.6 months – 8 years
What changes: Glutinous rice is steamed
Output: steamed glutinous rice.
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
Zhenjiang aromatic vinegar is a deep-coloured rice vinegar made in two stages. Steamed glutinous rice is turned into rice wine with a wheat starter, then mixed with wheat bran and rice husk and seeded with part of an earlier batch, so acetic bacteria sour it in a solid, layered mass turned once a day for about three weeks. The vinegar is leached out with a house-made rice colour, filtered, boiled and aged. Made in 7 steps over 3.6 months – 8 years. The longest step, age in pottery jars outdoors, takes 3 months – 8 years (China Intangible Cultural Heritage Network (中…). Rhizopus and Acetobacter and Gluconacetobacter do most of the fermenting.
| Main step | 3 months – 8 yearsReported[ihchina][fan2011] | Age in pottery jars outdoors |
|---|---|---|
| Temperature | 34–46 °CMeasured[wang2016] | Layered solid-state acetic fermentation, turned daily |
Unlike Shanxi aged vinegar, which uses sorghum, a large dose of great koji and a roasting step, Zhenjiang vinegar uses glutinous rice and a little wheat koji, ferments the wine as a liquid and only the acetic stage as a solid, and has no roasting [fan2011]. The heritage description counts more than 40 steps and over 60 days before storage [ihchina].
The Hengshun vinegar Fan et al. analysed had a pH of 3.38 and a titratable acidity of 6.75 % (w/v, as acetic acid) [fan2011]. After the acetic stage the mature grains are sealed, and the boiled vinegar is stored in jars for at least half a year [ihchina].
Every number is labelled with how it is known. How this atlas is made
The Hengshun works was founded in 1840. A Chinese medical compendium named Zhenjiang the best place for vinegar, and Hengshun vinegar-making is a national intangible heritage item [ihchina].
