North 14: Sorghum

Sorghum is the main raw material for brewing and vinegar brewing,

High in starch and protein, low in fat, and contains a moderate amount of tannins.

Tannins can produce flavor substances during fermentation, increasing the aroma and flavor.

 

North 13: Barley

Barley is the main raw material for making the saccharification fermentation agent - Daqu,

It is rich in nutrients and suitable for the growth of various microorganisms.

Daqu made from barley has a good mellow aroma and a refreshing fragrance.

 

North 12: Pea

The main raw material for making Daqu in aged Chen vinegar is hemp pea,

It contains abundant plant protein, vitamins, and various trace elements,

It is the perfect partner for mixing with barley to make Daqu.

Protein can be broken down into amino acids during the koji-making and fermentation processes.

 

North 11: Wheat bran

Wheat bran is the seed coat sifted out after wheat is milled into flour,

It is loose, light, and has a large surface area,

It contains starch, protein, and dietary fiber,

It can hold air, and is added during the acetic acid fermentation stage of vinegar making,

It can provide nutrients and oxygen for the strains.

 

North 10: Rice husk

Rice husk is the outer shell of rice,

It is one of the auxiliary materials in the acetic acid fermentation process of vinegar making,

It can loosen the vinegar mash and store and circulate air.

 

North 9: Millet bran

Millet bran is the outer shell of millet,

It contains carbohydrates and proteins,

It is one of the auxiliary materials in the acetic acid fermentation process of vinegar making,

Its looseness and water absorption are good,

It is beneficial to the growth of acetic acid bacteria during acetic acid fermentation.

North 8: Daqu

Vinegar brewing secrets are known as “Daqu is the bone of vinegar”.

The Daqu used in Shanxi aged Chen vinegar is made from barley and peas, resulting in a red-heart Daqu.

During the fermentation process of Shanxi aged Chen vinegar, the amount of Daqu added reaches 62.5% of the main material, sorghum,

It has the characteristic of “using Daqu to replace grain”, and its nutrients can be converted into amino acids, reducing sugars, and flavor substances, which can improve product quality.