Mature vinegar is one of the traditional condiments invented by China. It has been produced and eaten in China for more than 3,000 years. Aged vinegar, which has been stored for a long time, is dark brown, clear in liquid, mellow in taste, with the characteristics of less precipitation, long storage time and not easy to deteriorate. Shanxi aged vinegar is one of the four famous vinegars in China, and sorghum is the main material.
Acetic acid contained in aged vinegar has antibacterial and anti-inflammatory effects, can prevent colds, can also inhibit the synthesis of cholesterol, and has the effect of lowering blood fat. Organic acids in aged vinegar can esterify ethanol in wine, reduce the concentration of alcohol in gastrointestinal tract and blood, and have the effect of hangover relief. Acidic substances in aged vinegar can dissolve nutrients in food, promote the absorption of calcium and phosphorus in food by human body. Vitamins and amino acids contained in aged vinegar can synthesize calcium acetate to nourish the body, and strengthen the body.