Zhenjiang vinegar
| Zhenjiang vinegar | |||||||
|---|---|---|---|---|---|---|---|
| Simplified Chinese | 镇江香醋 | ||||||
| Traditional Chinese | 鎭江香醋 | ||||||
| Literal meaning | Zhenjiang aromatic vinegar | ||||||
| |||||||
Zhenjiang Vinegar, also known as Chinkiang Vinegar, is a traditional glutinous rice-based black vinegar widely used in Chinese cuisine. A defining characteristic of the vinegar is its high concentration of non-volatile acids, which contributes to its complex, mellow flavour profile and distinguishes it from other regional varieties.[1] Legally protected as a Geographical Indication (GI) in mainland China and a Protected Geographical Indication (PGI) in the European Union, the designation is strictly reserved for products manufactured within the Zhenjiang region that adhere to specific technical standards.[2][3]
History
Historically, the fermentation process utilized rice wine lees (pomace), particularly from Shaoxing wine, as the primary substrate. However, due to supply constraints as production scaled, glutinous rice was adopted as the principal feedstock—a transition that was largely finalized by the late 19th century. This shift was notably refined by the local Heng Shun Brewery.[4][5]
Production Technology
Alcoholic Fermentation
Solid-State Fermentation
Post-Processing and Maturation
Geographical Indication
| Requirement (per 100 mL) | Mainland China Baseline Standard | European Union PGI Regulation |
|---|---|---|
| Total Acidity (as Acetic Acid) | ≥ 4.50 g | ≥ 5.00 g |
| Non-volatile Acid (as Lactic Acid) | ≥ 1.00 g | ≥ 1.00 g |
| Amino Acid Nitrogen | ≥ 0.10 g | ≥ 0.10 g |
| Reducing Sugars (as Glucose) | ≥ 2.00 g | (No explicit limit) |
| Soluble Salt-free Solids | ≥ 4.50 g | ≥ 4.50 g |
| Source: National Standard of the P.R.C. (GB/T 18623-2011) and Official Journal of the European Union (2012/C 127/08).[2] [3] | ||
Microbiology and Chemical Profile
The fermentation of Zhenjiang Vinegar is driven by Saccharomyces cerevisiae (ethanol stage) followed by a symbiotic culture of Lactic Acid Bacteria (LAB) and Acetic Acid Bacteria (AAB). Acetobacter pasteurianus is the primary species responsible for acetic acid production.[6]
Zhenjiang Vinegar is characterized by a significant concentration of glutamic acid among Chinese vinegars. It also contains considerable levels of Tetramethylpyrazine (TMP).[6]
Maturation and Classification
The raw vinegar is matured in sealed ceramic urns. Based on the duration of maturation, it is categorized into:[3]
- Fragrant Vinegar (香醋): Aged for a minimum of 180 days.
- Mature Vinegar (陈醋): Aged for a minimum of 365 days.
See also
References
- ^ Bekatorou, Argyro, ed. (2020). Advances in vinegar production. Boca Raton, FL London New York: CRC Press, Taylor & Francis Group. pp. 171–208. ISBN 978-0-8153-6599-0.
- ^ a b "National Standard of the P.R.C.: Zhenjiang Aromatic Vinegar (GB/T 18623-2011)" (in Chinese). Standardization Administration of the P.R.C.
- ^ a b c "Commission Implementing Regulation (EU) No 501/2012 entering a name in the register of protected designations of origin and protected geographical indications (Zhenjiang Xiang Cu (PGI))". Official Journal of the European Union. 13 June 2012.
- ^ Laura Solieri & Paolo Giudici (2009). Vinegars of the World. Springer Science & Business Media. pp. 254–255. ISBN 9788847008663. Retrieved 19 April 2016.
- ^ Chinese Government Bureau of Economic Information (July 4, 1925). "Industrial Notes" (PDF). The Chinese Economic Bulletin. VII (228). Peking and Shanghai: Chinese Government Bureau of Economic Information: 189.
- ^ a b Xu, Zhenghong; Lu, Zhenming; Shi, Jinsong (2019). 食醋酿造原理与技术 [Principles and Technology of Vinegar Brewing] (in Chinese). Beijing: Science Press. ISBN 978-7-03-061637-1.