PROBLEM TO BE SOLVED: To provide a method for terminating high-acidity vinegar fermentation capable of producing in a short time the high-acidity vinegar suppressed in residual alcohol.;SOLUTION: The high-acidity vinegar is produced by aeration acetic acid fermentation process comprising adding an alcohol-containing liquid while controlling the alcohol concentration of the fermentation liquid at 0.5-3%. In this process, addition of the alcohol-containing liquid is stopped at the closing stage of fermentation and the temperature of the fermentation liquid is rapidly lowered to preferably 20-10°C, thus obtaining the objective high-acidity vinegar suppressed in residual alcohol with an acetic acid concentration of as high as ≥19.5% in a short time.;COPYRIGHT: (C)2004,JPO
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