山西老陈醋的工艺精华和产品特色

Essence in Brewing Process and the Distinguishing Quality Feature of Shanxi Long Aged Vinegar

以1934年方心芳先生对山西醋的工艺总结为依据,将传统工艺与现行工艺对比,参照11种中国醋成分的分析结果,阐明山西老陈醋的质量特色,并提出了山西老陈醋传统工艺改进和创新的意见。

Comparing current brewing process with with historical record of traditional one and referring chemical analysis results of 11 kinds of Chinese vinegar, the essence in brewing process and distinguishing quality feature of Shan xi long aged vinegar have been elucidated.