What is the relationship between vinegar and wine, and what is the difference between wine and vineg

Liquor is formed by fermentation of raw materials such as grains and grains, and vinegar is formed by re-fermentation of low-alcohol liquor.

Both liquor and vinegar are made by steaming the raw materials and then fermenting them to produce ethanol.

The brewing of liquor starts from here to continuously cook to improve the purity and clarity of the alcohol.

Vinegar is brewed by adding bran and acetic acid bacteria to a liquid containing ethanol.

Wait for fermentation again to allow acetic acid bacteria to convert ethanol into acetic acid. This is the saying that vinegar is brewed first, and ethanol is catalyzed by acetic acid bacteria in the air to become acetic acid.

However, it is not unconditional to make vinegar first, and the growth and reproduction of acetic acid bacteria will follow the alcohol content.

The alcohol content reaches a certain concentration and directly kills the acetic acid bacteria, so the ethanol content when brewing vinegar is controlled at a very low level.

This is also why it is difficult for liquor to turn into vinegar, while rice wine, wine, etc., are easily acidified due to sealing problems. Therefore, in many cases, rice wine, wine and low-alcohol liquor will turn into vinegar due to oxidation, while high-grade liquor or high-purity alcohol solutions are basically impossible to turn into vinegar.

Vinegar and wine is the same root and homology relationship, in ancient times, people found in the process of making wine, wine continued fermentation, will produce sour substances, in fact, vinegar is the first in the wine of continued rancidity fermentation.

Wine is a hot drink, while vinegar is cold, and vinegar contains more trace elements, which is more beneficial to the human body.

Both vinegar and wine need to be fermented and then made, but it should be noted that wine needs to be distilled after fermentation, and the environment required for fermentation is also different, so the taste and effect of the two are different.

Vinegar can be eaten often, although it is sour, but after entering the human body, it is a weakly alkaline food, which is more beneficial to the human body.

When the wine oxidizes, it becomes vinegar.

In addition, wine is an aqueous solution of alcohol, while the chemical composition of alcohol is ethanol, and vinegar is an aqueous solution of acetic acid. When wine and vinegar are combined, the chemical components in it will undergo chemical changes, namely: wine (ethanol) + vinegar (acetic acid) Ethyl acetate + water, and the reaction results in the formation of esters, which play the role of hangover.

1. Liquor is generally fermented and enters the stage of post-ripening aging or distillation; After the fermentation of vinegar is completed, vinegar koji is added, acetic acid fermentation is carried out, and the liquor is fermented into vinegar, and then it enters the stage of post-aging or distillation.

2. Winemaking requires anaerobic fermentation, while vinegar brewing is aerobic fermentation.

3. Only wine medicine is used for winemaking, and vinegar koji is used for vinegar brewing in addition to wine medicine.

4. Acetobacterium is a harmful bacterium, and acetobacterium is a necessary beneficial bacterium for vinegar.

Liquor: Liquor brewing was known as liquor in ancient times, which is a traditional Chinese specialty liquor. It is a kind of sweet rice wine fermented by steaming Jiang rice (glutinous rice) mixed with fermentation (a special microbial yeast), which is called different throughout the country, and is also called mash, wine, rice wine, sweet wine, sweet rice wine, glutinous rice wine, Jiang rice wine, and sake lees.

Wine-brewed sweet, spicy and warm, containing sugar, organic acids, vitamins B1, B2, etc., can benefit qi, invigorate, invigorate, disperse knots, and reduce swelling. It is not only beneficial to pregnant women to reduce swelling, but also suitable for lactating women.

To put it simply, vinegar and wine are the products of different stages in the rice fermentation production process, the basic principle is to first saccharify the starch in the rice, and then use yeast to ferment the sugar to produce alcohol, if the fermentation stops at this stage, then what you get is rice wine, if you continue to ferment, the alcohol will be converted into acetic acid, and what you get is rice vinegar.

Of course, this is only an approximate process, and the process control at different stages in the middle is different.

Wine and vinegar are mixed, because there is water in the wine, and there is no catalyst, and the temperature conditions are not enough, so there will be no chemical reaction in the high source of Qi. Alcohol and acetic acid can be esterified, alcohol and acetic acid need to be anhydrous, add a catalyst (concentrated sulfuric acid), in the case of heating, the reaction can occur. <

The wine and vinegar are mixed, because there is a water split celery in the wine, and there is no catalyst, and the temperature conditions are not enough, so there will be no chemical Qiling reaction. Alcohol and acetic acid can be esterified, alcohol and acetic acid need to be anhydrous, add a catalyst (concentrated sulfuric acid), in the case of heating, the reaction can occur.

Summary. Hello, wine can be turned into vinegar. Wine contains alcohol, and the chemical name of alcohol is ethanol. The details are as follows:

Hello, wine can be turned into vinegar. Wine contains alcohol, and the chemical name of alcohol is ethanol. The details are as follows:

Under the action of a microorganism - acetic acid bacteria, ethanol is oxidized to form acetic acid, acetic acid is also called acetic acid, and the sour taste of vinegar mainly comes from acetic acid.

The sealing conditions of the wine jar are not good, the temperature and humidity are not appropriate, and after a long time, not only will the alcohol run away, but also become sour and rancid. Because there are acetic acid bacteria in the air, when the wine comes into contact with the air, the acetic acid bacteria will take the opportunity to enter the wine, and under the action of the acetic acid bacteria, the rubber fiber alcohol will undergo chemical changes and become acetic acid, so the wine will become a chain of vinegar.

So wine can be turned into vinegar.

The difference between vinegar and wine brewing is: different brewing raw materials, different koji species, and different fermentation strains.

First, the brewing raw materials are different.

1. Vinegar: Vinegar is mostly made of glutinous rice, forest, sorghum, rice, corn, wheat, sugar and liquor Zhaohe.

2. Liquor: The raw materials for brewing are mostly starch-containing substances, such as sorghum, corn, barley, wheat, rice, beans, etc.

Second, the types of music are different.

1. Vinegar brewing: The koji species used in vinegar brewing are mainly white koji cake dominated by rhizopus and yellow koji mainly composed of Aspergillus oryzae.

2. Winemaking: The koji species used in winemaking are mainly Aspergillus oryzae, Aspergillus niger, Aspergillus flavus, etc.

3. Different fermentation strains.

1. Vinegar brewing: Vinegar brewing uses sour vinegar strains to carry out solid stratified fermentation.

2. Winemaking: Winemaking uses yeast to ferment glucose to produce alcohol.