500ml Chinese dumpling Black Vinegar

We provide professional OEM & ODM services for vinegar production

TSY offering Original Equipment Manufacturing (OEM) and Original Design Manufacturing (ODM) services for vinegar production. And we also have a variety of vinegars for customers to choose from.

This specification of Black Vinegar are cost-effective.

* If you have other needs, please consult us.

Features of Black Vinegar from TSY

Chinese black vinegar, often referred to as Chinkiang vinegar or Zhenjiang vinegar, TSY black vinegar has several distinctive features that set it apart from other types of vinegar:

• Dark Color: It is known for its deep, dark color, which can range from reddish-brown to almost black. This color comes from the extended aging process and the use of black glutinous rice or wheat bran.

• Complex Flavor: TSY black vinegar offers a complex flavor profile that combines sweetness, tartness, and a mild umami richness. It has a slightly smoky or malty undertone.

• Mild Acidity: Compared to some other vinegars, such as white or red wine vinegar, TSY black vinegar has a milder acidity.

  
  

• Slightly Sweet: It often has a subtle sweetness that balances the tartness, making it versatile for both savory and sweet dishes.




• Low in Calories:** Like many vinegars, TSY black vinegar is low in calories, making it a healthy choice for flavoring dishes without adding extra calories.

Production process of Black Vinegar

Here are the key steps involved in making black vinegar:

1. Raw Ingredients: The main ingredients for black vinegar production include grains like glutinous rice, barley, wheat, or sorghum, along with water.

2. Cooking: The grains are cooked until they become soft and starchy. This cooked mixture is known as the "fermentation starter" or "qu."

3. Fermentation: The cooked grains are mixed with water and allowed to ferment. This fermentation process can take several weeks and is responsible for breaking down the starches in the grains into sugars and then into alcohol.

4. First Fermentation: The initial fermentation yields alcohol, which is then further fermented into acetic acid by acetic acid bacteria. This process can last for several months.

5. Aging: After the first fermentation, the vinegar is aged in large ceramic or wooden barrels, often for a minimum of 3 to 5 years, but sometimes for much longer. The aging process is critical for developing the vinegar's unique flavor and color.

6. Natural Flavors: During the aging process, the vinegar absorbs flavors from the container and surrounding environment. This contributes to the vinegar's complexity and depth of flavor.

7. Blending: Various batches of aged vinegar are carefully blended to achieve a consistent flavor profile, balancing sweetness and acidity.

8. Filtration and Bottling: The vinegar is filtered to remove any remaining solids or impurities. It is then bottled for sale.

9. Packaging: Black vinegar is often packaged in distinctive bottles, which can vary in size, shape, and label design, depending on the brand and region.