Table 1. Commercial vinegar-manufacturing process and quality characteristics

Vinegar type	Manufacturing process	Raw material content (%)	Acidity (%)	Soluble solids (°brix %)
AO1)	Raw material → Alcohol fermentation → Acetic acid fermentation	100	10.27±0.08	8.3±0.0
A	Raw material → Alcohol fermentation → Acetic acid fermentation → Aged until 4% acetic acid	83	3.72±0.06	8.9±0.1
B	Raw material → Acetic acid fermentation → Pasteurization, Filtration → Blending → Aging	30	1.14±0.04	42.7±0.0

AO, jujube vinegar; A&B, commercial jujube vinegar.