I. Multi-Parameter Control for Continuous & Safe Production Under Simulated Ecological Conditions

II. Digitalized Management to Tackle Bottlenecks in the Industry

  It eliminates contamination and raw material waste in multiple stages of traditional fermentation processes, including:

• Product turbidity caused by incomplete protein denaturation;

• Output decline resulting from insufficient liquefaction and saccharification;

• Production loss due to non-sealed alcoholic fermentation;

• Mold contamination from leakage at dead zones of fermentation tanks;

• Dust pollution generated during handling of filling materials.

Digital monitoring display screen in managed workshops

III. Balanced Vinegar Leaching Technology to Fully Preserve the Color, Aroma and Taste of Vinegar Mash

     Vinegar leaching refers to extracting acidity and nutrients from vinegar mash via a three-cycle leaching system. The balanced vinegar leaching technology is an innovative extraction method summarized by Professor Xu Zhaohui through practical trials. The leaching process also facilitates aroma evaluation.      After the vinegar mash matures, the liquid-solid circulating leaching system is activated. Continuous primary vinegar is obtained following four hours of soaking. Quantitative liquid vinegar circulates back into the vinegar mash. Throughout the whole process, the vinegar mash remains fully submerged until the optimal aroma and color are achieved. The residual materials are adjusted with edible alcohol and reused for the next fermentation cycle. The whole leaching procedure is pollution-free with zero residual waste.

Intelligent solid-state vinegar production line

IV. Integrated Fermentation System Achieves Zero Pollution

     In actual production, materials are automatically processed inside the vinegar-brewing unit: feeding wheat bran mash and rice chaff, mixing and inoculation. After programs are set, the equipment can continuously produce aromatic vinegar, fumigated vinegar, bran vinegar and aged vinegar according to different raw material formulas.     The whole workflow automatically and safely completes acetic fermentation, mash fumigation, vinegar leaching, residue discharge and acid gas recovery in one integrated unit. Auxiliary facilities including leaching tanks, underground pits, overhead travelling cranes, grabs and fumigation machines are no longer required.

V. Vertical Layout: Higher Charging Capacity with Reduced Footprint

     The intelligent vinegar-brewing equipment adopts a vertical fermentation layout. Compared with horizontal fermentation modes such as strip tanks, square tanks and large ceramic vats, it supports larger feeding volume while occupying less land area.     For instance, a single set of vinegar-brewing equipment covers merely 4 square meters, yet its actual loading capacity for vinegar mash fermentation equals that of a 20-square-meter strip fermentation tank, cutting land occupation by over 75%. A solid-state vinegar production base with an annual capacity of 10,000 tons only requires a floor area of 1,000-2,000 square meters.