# Commission Implementing Regulation (EU) No 501/2012 of 13 June 2012 entering a name in the register of protected designations of origin and protected geographical indications ( (Zhenjiang Xiang Cu) (PGI)), Division 3.3: Raw materials

Extent: E+W+S+N.I.

1. Sticky rice from the region of Zhenjiang. It has consistently good quality with strong glutinosity and appropriate crude protein. The amylopectin content can be as high as 100.
2. Wheat bran from processed local wheat of premium quality, rich in the nutritional elements required for the fermentation of acetic acid bacteria.
3. Rice husk from the processing of local rice; serves as carrier and forms the special gaseous environment for the growth of acetic acid bacteria in fermentation.
4. Daqu growth carrier of saccharifying strains fermented by traditional techniques from such local premium materials as wheat, barley and green peas.
5. Frying rice sticky soft scorched rice congee made from local premium rice; this is the main ingredient in the characteristic fragrance and colour of Zhenjiang Fragrant Vinegar.
6. Water pure water accumulated in the landform and geology peculiar to the region of Zhenjiang, rich in various mineral substances. It has a slightly sweet flavour, appropriate hardness and pH value, suitable for brewing vinegar.

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Source: https://www.legislation.gov.uk/eur/2012/501/annex/II/division/SINGLE/division/3/division/3.3 (the official version)
Page: https://openlegislation.uk/eu-regulation-2012-501/annex-II/division-SINGLE/division-3/division-3.3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.