In recent years, the reform of traditional vinegar production processes and the development and application of various new enzyme preparations have injected new vitality into traditional vinegar brewing. Practice has proved that the new process for vinegar production can not only reduce labor intensity and shorten the production cycle, but also reduce production costs, reduce environmental pollution, and improve product quality, making it worthy of promotion and application.

Amylase is a general term for a class of enzymes that can break down starch glycosidic bonds, including α-amylase (including fungal α-amylase and bacterial α-amylase), β-amylase, maltose amylase and glucoamylase. Commonly used are α-amylase and maltose amylase.