Description
Traditional acetic acid fermentation of glutinous rice with complex microbial succession.
Technical
Two-stage fermentation begins with saccharification by Aspergillus oryzae, followed by acetic acid bacteria (Acetobacter spp.) conversion to 4-5% acidity. Melanoidins form via Maillard reactions during aging.
Culinary Significance
Develops umami-rich depth for dipping sauces, braises, and as a digestive tonic in Traditional Chinese Medicine.
Science
Primary Reaction
Oxidation of ethanol to acetic acid
Parameters
Temperature
20°C optimal
15°C to 25°C range
Temperature range for optimal microbial growth
Time
45 days
30 days – 60 days
Equipment
Ceramic containerCheeseclothWeight