Manufacturing method of grape wine vinegar, and grape wine vinegar using by the same

A method for preparing a grape wine vinegar, comprising:

• a grape preparation step (S10) comprising preparing crushed grapes;
• an alcoholic fermentation step (S20) comprising sprinkling yeast over the prepped grapes, storing in a fermentation chamber at 20 to 30° C. for 20 to 30 hours to allow proliferation of the yeast, and then tossing the grapes and the yeast to mix once to five times daily over 5 to 10 days to cause an alcoholic fermentation for 20 to 30 days;
• a wine separation step (S30) comprising straining off a resultant alcoholic fermentation stock to obtain a grape wine portion, performing a first aging of the grape wine portion for 3 months and a first filtration, and after allowing a second aging in a sealed container for one year, performing a second filtration by natural sedimentation;
• an acetic fermentation step (S40) comprising pouring the separated wine into a narrow-mouthed container, introducing a vinegar starter in an amount ranging 0.4 to 0.6 times the volume of the separated wine to acquire an alcohol-by-volume of 7 to 9%, and then opening and closing a bottle lid of the narrow-mouthed container once or twice a day over 20 to 40 days to cause an acetic fermentation;
• and
• an aging step (S50) comprising aging a resultant acetic fermentation stock for 2 to 8 months, wherein the aging step (S50) comprises closing the lid to cut off oxygen and cause an aging to occur for 6 months when the percent acidity of the resultant acetic fermentation stock is 6% or above, performing a third filtration by the natural filtration, allowing another aging for 2 months, and then performing a fourth filtration,
• wherein the vinegar starter is prepared in steps of:
• (S45) adding sugar to the crushed grapes to a Brix value of 20 to 30, sprinkling yeast over the crushed grapes, storing in a fermentation chamber at 20 to 30° C. for 20 to 30 hours to allow proliferation of the yeast, and tossing the crushed grapes and the yeast to mix once to five times daily over 5 to 10 days to cause the alcoholic fermentation in a sealed condition for 20 to 30 days;
• and
• (S46) straining off the resultant alcoholic fermentation stock of the step (S45) to obtain the grape wine portion, aging the grape wine portion for 20 to 40 days, and sealing the container when percent acidity reaches 5% or above to allow an aging for 10 to 16 months.