Today, vinegar has become an industry, and all kinds of vinegar in supermarkets look at each other. But all the changes are the same. From the point of view of molecular gastronomy, the core component of vinegar is acetic acid, which is produced by saccharification of starch in raw materials-yeast decomposes sugar into ethanol (that is, alcohol)-carbon dioxide-acetic acid bacteria converts alcohol into acetic acid. Knowing the raw materials and production process of vinegar, you can understand the difference between vinegar and vinegar. Shanxi vinegar strictly uses raw materials, and five coarse grains, namely red sorghum, barley, peas, bran and black beans, are used as raw materials, corresponding to heart, liver, spleen, stomach and kidney respectively.

Secondly, Shanxi vinegar is naturally colored by traditional baking process without adding any preservatives and pigments, with purple color and strong aroma. Shanxi vinegar should be fermented in strict contact for three months in Taiyuan, and aged vinegar should be fermented in strict contact for more than one year. Shanxi Mature Vinegar won the reputation of the first vinegar in China because of its carefully selected raw materials and strict compliance with traditional techniques. In daily life, we often see the saying of brewing vinegar and mixed vinegar. The so-called brewing is the use of raw materials for fermentation; The so-called "blending" and "blending" means adding sugar, acid agent, flavoring agent, spice, preservative and so on to glacial acetic acid.

Shanxi's unique geographical location leads to cold in winter and hot in summer. The surface water in Taiyuan is the water coming down the Fenhe River. Pollution-free, pure and high-quality water is also one of the reasons for the high sugar content of Shanxi grain. In foreign countries, fruit vinegar and wine vinegar are the most common on the table. The top-grade Italian balsamic vinegar with concentrated grape juice as raw material belongs to fruit vinegar; Sherry vinegar from Spain is made from younger sherry and belongs to wine vinegar.

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