The invention discloses vinegar mainly made of
peach juice and a making method of the vinegar. According to the method, millet is soaked with
warm water for 12 hours and fished out to be mixed with malt to be steamed for 2-3 hours, then the mixture is aired to about 50 DEG C and placed into a
fermentation tank, saccharifying
enzyme is added, meanwhile radix angelicae, fructus tsaoko,
bark of Japanese cinnamon, anise, fennel and
flos caryophylli are added to the mixture at the same time,
fermentation is conducted at the
room temperature of 25-30 DEG C, stirring is conducted twice each day, when vinous flavour is emitted out of
wine with dregs four days later,
peach juice is added to the mixture, meanwhile vinegar koji is added, stirring is conducted continuously, when vinegar smell is emitted out of the
wine with dregs three days later, the
fermentation tank is covered and sealed, the mixture stands still at the
room temperature of 15-25 DEG C and is fermented for one month, then filtering and bottling are conducted, sterilization is conducted, and a finished product is obtained. The product is rich in
nutrition, unique in
flavor, the research blank on the aspect in China is made up for, and development of vinegar production in China is promoted.