Abstract
Two types of rice vinegar were produced through stationary and aerated processes.(1) With respect to the general chemical components of the rice vinegar, no noticeable difference was found except for specific gravity. (2) The content of amino acids, especially glutamic and aspartic acids and alanine decreased during both the brewing processes. However, histidine in the stationary brewing and proline and arginine in the aerated brewing increased slightly. (3) In contrast, the amounts of non-volatile organic acids remained unchanged through both brewing processes. Gluconic acid was produced only in the aerated brewing process. (4) Ethanol in the aeration brewed vinegar remained longer than in the stationary brewed one. The gas chromatograms of both types of rice vinegar showed no noticeable difference. (5) In the sensory tests, the aeration brewed vinegar was superior to that produced by the stationary method.
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