1 Introduction

Vinegar holds an important position in human civilization. It is not only a fundamental material in food culture but also a medicinal resource with a long history. Its production process is based on the alcohol conversion of carbohydrates and acetic acid fermentation. After long-term development, it has formed diverse regional characteristics. Products from different regions all have unique tastes and health care functions (Ho et al., 2017). Traditional processes such as solid-state fermentation, as core production techniques, not only shape the unique flavor of vinegar but also become an important carrier for the inheritance of local culture (Zhu et al., 2024). From daily applications to large-scale production and then to the taxable objects in some civilizations, this liquid has always occupied a special position in the development of human society (Mitchell, 1962).

Yuyue orange vinegar, as a typical representative, combines the comprehensive advantages of local raw materials, traditional brewing techniques and characteristic microbial communities. Through the synergistic effect of preferred raw materials and fermentation processes, this product not only forms a unique flavor label but also possesses significant nutritional value and biological activity (Ozturk et al., 2015). Systematic research on this type of product can not only analyze the diversity characteristics of microbial communities, but also reveal the formation rules of flavor substances and the health promotion mechanism, and has dual academic value in the fields of cultural heritage inheritance and food science and technology research (Jiang et al., 2019).

This study will explore the improvement of traditional vineg-making techniques by modern technologies, enhance product quality through the optimized combination of natural raw materials, and integrate new processing technologies, precise detection methods and microbial regulation means. This study will also explore feasible solutions to enhance nutritional functions while maintaining the traditional flavor during the vinegar brewing process. This study will take the Yuyue brand orange vinegar as an example to analyze the organic combination of traditional techniques and modern science in the vinegar brewing process, providing a basis for the innovative development of traditional fermented foods.

2 Introduction to Raw Materials in Vinegar Production

2.1 Nutritional and active substances of native citrus components

Native citrus fruits and their related fruits are rich in essential nutrients and active ingredients such as vitamins, organic acids, phenolic substances and natural sugars. These substances not only endow vinegar with nutritional value, but also enhance its functional properties and health potential. Taking studies such as apple kiwi vinegar and ginseng vinegar as examples, it has been confirmed that the generation of vitamins, phenolic substances and special aromatic substances during the fermentation process of raw materials can not only enhance the flavor layers, but also generate health benefits (Wen et al., 2012).

Fermentation promotes the transformation of these active substances, significantly increasing the content of phenolic acids and aromatic compounds. Whether it is grain vinegar or fruit vinegar, phenolic components are the core functional substances in acetic acid fermentation, and their formation is jointly regulated by the characteristics of raw materials and the activity of microorganisms. These phenolic substances, in synergy with amino acids, organic acids and other components, jointly constitute the material basis of the antioxidant and health-promoting properties of vinegar.

2.2 The enhancing effect of ecological planting on the quality of raw materials

Cultivating raw materials such as citrus fruits through ecological planting methods helps maintain the integrity and content of nutrients, which is crucial for the production of high-quality vinegar. Raw materials that grow naturally with little processing can not only avoid pollution, but also retain healthy active substances to the greatest extent, and further enhance their functions during the fermentation process (Román-Camacho et al., 2022).

Ecological cultivation also provides a stable and rich microbial community for the fermentation system, which plays a key role in the stable formation of flavor substances and functional components. Studies have shown that natural raw materials can regulate the protein expression and metabolic patterns of acetic acid bacteria, thereby optimizing the transformation of nutrients and the synthesis of beneficial compounds (Gu, 2011).

2.3 Raw material characteristics and value of Yuyue orange vinegar

The advantage of Yuyue orange vinegar lies in its use of carefully selected citrus fruits as raw materials, effectively utilizing the natural nutrients and aroma components within the fruits. The multi-stage sorting process is adopted to ensure the flavor characteristics of the product and promote the accumulation of more active components such as phenolic substances and organic acids during the fermentation stage (Liu et al., 2024).

The use of local citrus raw materials grown ecologically not only endows the product with significant health advantages but also forms market competitiveness. The synergy between the natural characteristics of raw materials and traditional craftsmanship enables the product to have both excellent sensory quality and functional value, which is significantly different from vinegar made from conventional raw materials (Liu et al., 2011).

3 Analysis of Vinegar Brewing Process (Yuyue Brand Orange Vinegar as an Example)

3.1 Core processes of traditional craftsmanship

The traditional vinegar-making process shapes the flavor and functional characteristics of the product through four key stages. First, the starch saccharification stage is carried out. Enzymatic hydrolysis converts starch into fermentable sugars. Then it enters the alcoholic fermentation stage, where yeast metabolizes sugar into ethanol. Then, acetic acid is generated through the ethanol oxidation reaction led by acetic acid bacteria, forming the basic sour taste. The final aging stage promotes the maturation of flavor substances and the accumulation of active components. This technological system has been fully verified in traditional products such as Zhenjiang fragrant vinegar (Zhang et al., 2013; Gong et al., 2021).

The dynamic evolution of physicochemical indicators and metabolites was presented at each stage. In the early stage of fermentation, the content of reducing sugar drops rapidly, while the acidity and the concentration of amino nitrogen continue to rise. Especially, the aging process significantly increases the levels of total phenols and flavonoids. These substances are directly related to the antioxidant capacity and quality characteristics of vinegar (Figure 1) (An et al., 2011).

Figure 1 Antioxidant contribution of main phenolic compounds during the aging process of ZAV (Adopted from Duan et al., 2019) Image caption: Antioxidant activities of phenolic compounds mixture were detected by DPPH assay (A), ABTS assay (B), and FRAP assay (C) during the AP of ZAV (Adopted from Duan et al., 2019)

3.2 The influence mechanism of solid-state fermentation on the formation of flavor substances

Solid-state natural fermentation, as the core of traditional techniques, cultivates stable and diverse microbial communities, driving the synthesis of flavor substances and functional components. This process promotes the natural enrichment of beneficial microorganisms such as bacteria and fungi, and their metabolic networks jointly construct the unique aroma and nutritional system of traditional vinegar (Jiang et al., 2019; Yu et al., 2022).

This process significantly enhances the generation efficiency of volatile substances such as acids and esters, and promotes the accumulation of active components such as phenolic acids. The microbial diversity jointly shaped by the characteristics of raw materials and the fermentation environment plays a decisive role in substrate transformation, the formation of flavor substances and the synthesis of healthy components (Liu et al., 2024).

3.3 Inheritance and innovation of the craftsmanship of Yuyue orange vinegar

Based on the multi-stage fermentation and aging technology, it creatively combines the unique attributes of the citrus raw materials in the production area. Its process framework is benchmarking against the production standards of traditional famous vinegar to ensure that the unique active components and aroma substances of citrus raw materials are optimized and retained during the biotransformation process (Duan et al., 2019).

Through the meticulous control of the entire solid-state fermentation process, not only is the essence of traditional craftsmanship carried forward, but also the characteristics of raw materials are fully exploited. This combination of techniques not only retains the classic flavor and health benefits of traditional vinegar, but also creates products with both distinctive taste and functional advantages through the unique properties of citrus raw materials (Nie et al., 2012).

4 Optimization Paths and Technical Systems for Brewing Processes

4.1 Strain optimization strategy: functional bacteria screening and construction of a synergistic system

The key to strain optimization lies in screening highly efficient functional strains to drive core biochemical reactions and enhance product quality and process stability. Intelligent modeling and process control systems can precisely identify suitable strains and enhance the controllability and reproducibility of the fermentation process (Романов et al., 2015). The key screening of dominant strains can precisely regulate the synthesis of target metabolites and effectively inhibit the generation of odor by-products.

Establishing a collaborative system of complex microbiota can integrate the metabolic characteristics of multiple strains and enhance the biosynthesis of functional components. This method, through the synergistic effect of enzyme systems among bacterial communities, can not only construct multi-level flavor profiles but also enhance the enrichment effect of active components. Directional regulation of the microbiota combined with the production process can also reduce energy and raw material input and improve the overall efficiency of the production line (Ruarte et al., 2024).

4.2 Intelligent environmental regulation: dynamic optimization technology for key parameters

The dynamic regulation of parameters such as temperature, humidity and pH is the core technology for improving the fermentation efficiency. The control system based on intelligent optimization algorithm can precisely regulate environmental variables to maintain the peak value of microbial metabolic activity (Rodman and George, 2016). For example, the application of evolutionary algorithms to establish a temperature gradient model can simultaneously increase the ethanol conversion rate and inhibit the generation of undesirable flavor substances, ensuring the stability of the product's sensory quality.

The intelligent prediction system can track the changes in the fermentation process in real time, significantly reducing the risk of process deviations. Such refined regulation not only enhances production efficiency, but also promotes the development of green brewing through the efficient utilization of resources (Conduah et al., 2025).

4.3 Innovation in raw material pretreatment technology: nutrient release and functional transformation

Raw material pretreatment technology promotes the transformation of functional substances by releasing nutrients. Methods such as low-temperature crushing and multi-stage extraction can significantly improve the extraction efficiency of fermentable sugars and active components, shorten the fermentation cycle and increase the yield of the product (Durand et al., 2009). These technologies can also expand the innovation space of product flavor and nutritional characteristics.

Through dynamic optimization methods such as temperature gradient control, the pretreatment parameters can be precisely regulated to ensure that the substrate components are more conducive to fermentation and transformation. Combined with intelligent control technology, these pretreatment methods can maximize the value of raw materials and promote product innovation and the green development of processes (Schöttke and Rögener, 2021).

5 Pathways for Regulation and Enhancement of Functional Components

5.1 Regulatory mechanism of organic acids and health functions

Organic acids such as acetic acid and citric acid are the core substances of the functional characteristics of vinegar. They not only determine the sour taste feature of the product but also endow it with health promotion value. These acids can regulate human metabolic activities and have physiological functions such as promoting digestion, regulating blood sugar and inhibiting pathogenic bacteria. Its concentration ratio is regulated by both the characteristics of raw materials and the fermentation process. Therefore, precisely controlling the composition of acids has become the focus of process optimization.

The intensification strategy focuses on the optimization of fermentation parameters and the screening of functional strains. By adjusting conditions such as temperature and dissolved oxygen, the yield of the target acid can be increased. For example, optimizing the metabolic environment of acetic acid bacteria can significantly improve the efficiency of acetic acid synthesis. Combined with the intelligent control system to achieve dynamic parameter adjustment, it can not only enhance the flavor layers of the product but also maximize the health benefits (Tang, 2024).

5.2 Generation and enhancement of flavor amino acids and small peptides

During the saccharification and fermentation stages, proteins undergo enzymatic hydrolysis to generate flavor amino acids and small peptides. These substances not only endow vinegar with a umami flavor but also possess biological activities such as antioxidation and blood pressure-lowering. Its composition diversity depends on the characteristics of the microbial enzyme system and the regulation of the fermentation environment.

The intensification strategies include screening strains with high proteolytic activity and optimizing the enzymatic hydrolysis reaction conditions. The substrate transformation efficiency can be enhanced by using raw material pretreatment (such as protein structure modification) or adding protein-rich excipients. The synergistic effect of solid-state fermentation and aging processes is conducive to the stable accumulation of functional peptides.

5.3 Polyphenolic substance enhancement technology and function improvement

Polyphenols, as important antioxidant components, their content directly affects the health value of vinegar. The initial content of raw materials and the extraction/stabilization efficiency during the processing jointly determine the polyphenol level of the final product. This type of substance plays a role in preventing chronic diseases by eliminating free radicals (Yan, 2024).

The polyphenol enhancement scheme focuses on the synergistic application of extraction processes and stabilization technologies. The low-temperature cell wall breaking combined with gradient extraction process is applied to fully release the polyphenol components in the plant source substrate. The adoption of the ph-temperature synergistic regulation process during the fermentation and maturation stage can effectively maintain the molecular configuration stability of polyphenols. Simultaneously implement the selection of high polyphenol raw materials and the targeted regulation of the metabolic pathways of the microbial community to achieve the specific transformation and efficient accumulation of active substances, and overall enhance the antioxidant efficacy of vinegar.

6 Case Study: Yuyue Orange Vinegar

6.1 Analysis of process characteristics and functional components

Yuyue orange vinegar uses a natural fermentation system to promote the targeted proliferation of functional bacterial groups such as Lactobacillus plantarum. The bile saline hydrolytic activity and intestinal adhesion characteristics produced by this strain endow the product with cholesterol regulation, oxidative stress inhibition and antibacterial functions. Its high activity maintenance ability in a simulated digestive environment highlights its development potential as a functional probiotic carrier. The fermentation process effectively locks in the active components such as organic acids and polyphenols in citrus raw materials, creating a unique sensory experience and health promotion function (Figure 2). Experimental data confirmed its lipid-lowering effect and antioxidant activity, verifying the functional effectiveness of the bioactive substance (Tang, 2024).

Figure 2 The fermentation process and vinegar products of Yuyue orange vinegar

6.2 Comparative analysis with other fruit vinegar

Compared with other fruit vinegar, the advantages of Yuyue orange vinegar are mainly reflected in the uniqueness of the microbial community and the combination of metabolites. Its unique lactic acid bacteria community not only demonstrates a stronger ability to regulate cholesterol metabolism, but also achieves a synergistic effect of antioxidant and probiotic functions. Although products such as apple cider vinegar and grape vinegar rely on different microbiota systems or focus on other active substances, this product has formed a unique advantage of both health benefits and flavor recognition through the specific combination of microbiota and metabolites. The selection of raw materials further strengthens the distinctive features of the products. The volatile terpene substances such as limonene contained in citrus raw materials, combined with saponin functional components, construct an aroma profile and functional positioning distinct from apple and grape-based vinegar. This composite advantage, jointly shaped by the characteristics of raw materials and the process system, provides technical support for it to establish a differentiated positioning in the market competition (Yue et al., 2020).

6.3 Consumer feedback and market positioning

The public widely accepts its natural fermentation characteristics, the beneficial effects of the flora and its lipid-regulating effects. Relying on the health benefits confirmed by scientific research, it has formed a market advantage in the field of health food, especially achieving a high acceptance rate among people who are concerned about health preservation. Experimental data confirm that the bioactive components produced by fermentation have clear benefits for intestinal function and heart protection, successfully establishing the product image of "daily nutritional fortification". This unique product positioning not only distinguishes it from conventional condiment vinegar in terms of raw material types but also creates favorable conditions for expanding into the international health food sector.

7 Future Research Directions and Technical Challenges

7.1 The synergy of traditional techniques and microbial regulation technologies

The combination of traditional brewing systems and modern microbial management techniques provides an innovative direction for improving the quality and production efficiency of vinegar. Through microbial community analysis and directional regulation technology, core functional strains can be screened and bionic flora systems can be constructed (Jiang et al., 2019). This collaborative application can also reveal the auxiliary metabolic mechanisms of secondary microbiota such as viruses and clarify their role patterns in regulating the fermentation process through metabolic genes (Yu et al., 2022).

The key to the integration of vinegar brewing techniques lies in maintaining the traditional flavor characteristics. The diversity of natural flora formed by traditional fermentation is difficult to be fully replicated, and the interaction network among flora has not been fully analyzed. Research needs to coordinate technological innovation and traditional inheritance to ensure that process improvement does not damage the regional cultural characteristics of vinegar (Li et al., 2023).

7.2 Synergistic regulation of functional enhancement and flavor homeostasis

The research focuses on the incremental regulation of functional substances such as phenols and organic acids and the synergistic maintenance of flavor homeostasis. The latest research has clarified the regulatory mechanism of core microbial strains and their metabolic enzyme systems by analyzing the biosynthetic pathways of functional components (Liu et al., 2024). The application of technologies such as functional strain enhancement and multi-strain co-fermentation can not only shorten the production cycle and increase the concentration of active substances, but also construct a multi-level flavor system (Zhang et al., 2024). The key is to balance the dynamic relationship between functional gain and flavor stability. By analyzing the regulatory mechanism of the metabolic network on the dual attributes, an integrated monitoring and dynamic regulation technology can be developed.

7.3 Technical bottlenecks in the industrialization of regional characteristic products

The standardization of traditional processes such as solid-state fermentation faces multiple constraints. The diversity of raw materials and the dynamic changes of microbial communities are prone to cause quality fluctuations. New analytical methods (such as rare earth element fingerprint spectra) are being applied to process traceability and product authentication (Fang et al., 2020; Han et al., 2024). The industrialization process needs to break through technical obstacles such as process reproducibility and the construction of safety systems, focus on developing a production system that integrates traditional process characteristics with modern quality control standards, and achieve standardized manufacturing while maintaining flavor specificity (Zhu et al., 2024).

8 Concluding Remarks

The traditional vinegar brewing system, especially the solid-state fermentation process and the application of natural raw materials, embodies profound historical accumulation and hundreds of years of craftsmanship inheritance. The complex microbial community structure shaped by these traditional methods is the key basis for constructing the unique flavor and functional characteristics of regional vinegar. The protection and research of traditional brewing techniques not only carry the living continuation of intangible cultural heritage but also provide theoretical support for the technological innovation of modern food biological transformation.

By precisely regulating fermentation parameters, optimizing raw material substrates and enhancing the functions of bacterial communities, the nutritional value of traditional processes can be effectively improved. Process improvement can significantly increase the content of functional components such as organic acids and polyphenols. Its health-promoting effects such as antioxidation and metabolic regulation have been scientifically verified. Technological innovation can also achieve a reduction in production energy consumption and intensive utilization of resources, promoting the green transformation of industries.

The sustainable development of the vinegar industry requires the in-depth synergy between traditional craftsmanship and modern technology. By organically integrating ancient fermentation wisdom with new technologies such as microbiomics and intelligent control, it is possible to meet the requirements of modern food in terms of safety, standardization and production efficiency while maintaining traditional flavor and functional characteristics. This technological integration is of strategic significance for the sustainable development of the industry, standardized production and the enhancement of international competitiveness.

Acknowledgments

We would like to thank Professor Cai continuous support throughout the development of this study.

Conflict of Interest Disclosure

The authors affirm that this research was conducted without any commercial or financial relationships that could be construed as a potential conflict of interest.

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