吴起荞麦醋与镇江香醋、山西老陈醋比较研究

Comparison of Wuqi buckwheat vinegar with Zhenjiang vinegar and Shanxi vinegar

比较了吴起荞麦醋、镇江香醋及山西老陈醋的生产原料、生产工艺、产品质量和风味等方面的异同。结果表明,镇江香醋以江米为主料,后期添加炒米,制作考究,所以产品风味酯香浓郁而偏甜;山西老陈醋主料为玉米,后期制作有熏制环节,所以熏香浓郁;吴起荞麦醋以荞麦为主料,后熟靠陈酿,长达半年以上,虽然没有浓郁的炒米香和熏香,但陈酿产生的酯香醇香也很绵长。

The comparisons of Wuqi buckwheat vinegar with Zhenjiang vinegar and Shanxi vinegar were conducted according to raw material, production process, quality and flavor in this paper. The result showed that Zhenjiang vinegar exhibited a rich flagrance and slight sweet because its raw material was glutinous rice and puffed rice was added in later stage. The flavor of Shanxi vinegar was rich smoke-incense due to corn as its major raw material and applying smoke-dried technology in later stage. Compared with the both vinegar, the major raw material of Wuqi buckwheat Vinegar was buckwheat and the vinegar was aged for more than six months. As a result, the product had a better flavor of alcohol and ester although lacking of rich fragrance and smoke-dried flagrance.