Explain in detail the difference between enzymes and wine and vinegar.

Let's talk about it in detail today. First of all, it is clear that they are all products of fermentation process. However, due to different requirements, different raw materials and different processes, the results are very different.

First, let's talk about wine.

Wine is a major beverage system created by various nationalities in China in the long-term historical development. The word "wine" and wine-related words, such as "one", "respect" and "swim", have long appeared in Oracle Bone Inscriptions. In the Book of Songs, China's first collection of poems, there is a poetic talk of "being drunk with wine and being full of virtue".

When wine was produced, there is no way to verify it now. There are many beautiful legends about its invention and creation. Folklore also says that Du Kang in Xia Dynasty was the originator of wine-making. In Cao Cao's "Short Songs", there is a famous saying, "How to solve your worries, only Du Kang". At first, the raw materials for wine-making were tubers and fruits of plants, and then it gradually developed into wine-making with grains.

Second, talk about vinegar.

Legend has it that vinegar was first invented by the son of wine saint Du Kang. Du Kang, the fifth monarch of Xia Dynasty, is also the legendary "inventor of wine". Du Kang's son Motta fermented too much in a brewing process. 2 1 that day, he opened the jar and found that the wine was sour, but the aroma was tangy, sour and sweet, and it was quite delicious. So Motta added the word "one" to the "21st" and named this sour water "vinegar". This is just a legend.

According to modern research, there was no vinegar in China before the Spring and Autumn Period. At that time, the juice of natural plum fruit was used as sour seasoning. But it can also be seen from this legend that the earliest vinegar was probably born in the process of brewing. According to ancient books handed down in the Spring and Autumn Period, people used vinegar as flavoring agent at that time, which may be the earliest vinegar in China and the earliest vinegar in the world, with a history of more than 2460-2800 years.

Brewed wine and brewed vinegar are basically the same in the choice of raw materials, both of which are fermented by substances containing starch or sugar such as grains or fruits. Technically speaking, the first stage is the same: soaking rice, steaming rice, cooling, saccharifying yeast fermentation, and fermenting starch into wine under the joint action of Rhizopus and yeast. This stage is a necessary process for brewing wine and vinegar.

The most fundamental difference lies in the second half. After the completion of the above process stage, the wine will enter the post-ripening or distillation stage of fermented wine. After the first stage of vinegar brewing, vinegar koji, namely acetic acid bacteria, will be added for acetic acid fermentation to ferment wine (ethanol) into vinegar (acetic acid). Brewing only uses koji, and fermented vinegar uses vinegar koji in addition to koji; Acetobacter is harmful to wine-making, but it is necessary and beneficial to fermented vinegar. If too much acid is produced in the brewing process, it is bad wine and rotten wine, which is called rancidity; But if the vinegar produces too little acid, it is incomplete fermentation, which is called failure.

Third, the last thing to say is enzymes.

At present, there are many legends that enzymes originated in Japan. In fact, according to historical records, as early as the Ming Dynasty, China Taoist used bitter gourd fermentation broth to treat people infected with the plague at that time. That should be the earliest enzyme food.

Enzymes are like wine and vinegar, but they are neither wine nor vinegar. First of all, in the choice of raw materials, it is different from wine and vinegar, and its scope is much wider. From the point of view of nutrition, the formula of total nutrients is emphasized.

Technically speaking, wine and vinegar are the products of fine fermentation, and the pursuit is mainly the taste. Enzyme is the product of submerged fermentation with simultaneous alcoholization and acidification, which pursues high concentration of enzyme and rich primary and secondary metabolites of microorganisms.

Generally speaking, the raw materials of vinegar and enzyme are similar, and the initial production conditions are the same, that is, the starch in the raw materials is cut into smaller molecules by saccharifying bacteria and produces some alcohol, but the subsequent production steps are quite different.

"Vinegar" is inoculated with Acetobacter, which oxidizes alcohol into acetic acid, and then sets the acidity according to the production conditions. Generally, the acidity of acetic acid is about 2.0-3.0. When the acidity reaches this value, it is necessary to use sterilization engineering to kill acetic acid bacteria, otherwise the acidity may become more and more acidic! Therefore; "Vinegar" contains no live bacteria! However, the saccharified "enzyme" will be fermented to different degrees. Usually, natural strains are used, so that these strains secrete different levels of enzyme content during the fermentation process, so the enzyme products contain live bacteria beneficial to the human body! Therefore, the original liquid of ancient fermentation enzymes usually has obvious conditioning effect on human body!