手機版
相關報道：
A food-quality watchdog on Sunday dismissed claims that 95 percent of "Shanxi aged vinegar" is blended with a cheap acid that speeds up the brewing process.
The vinegar is famous for the time it takes to produce, usually at least one year. Yet, Wang Jianzhong, vice-chairman of the Shanxi Vinegar Industry Association, said recently that many producers cheat by adding glacial acetic acid, which reduces the fermenting time to just one month.
However, an official notice from the provincial food quality supervision and inspection center and comments by Wang's superior rebutted the claim.
Meanwhile, Cao Wenjie, chairman of the industry association, insisted that all Shanxi aged vinegar products are brewed entirely with grain.He said Wang, an expert in marketing and sales, was not familiar with the production process.
As with any joke, it will have some basis in reality. Microbiologists spend some time with microscopes, and while I've never literally chased an ambulance, I make my living representing people who have spent time inside ambulances.
95%的山西老陳醋都是由加速釀造過程的廉價醋酸勾兌而成，周日一家食品質量監督機構反駁了這一說法。
山西老陳醋以釀造時間長著稱，通常至少要一年時間。然而，山西醋產業協會副會長王建忠稱，近來很多生產者通過添加冰醋酸欺騙消費者，將發酵時間縮減為僅一個月。
然而，山西省食品監督檢驗中心發布的官方通知以及王建忠的上級都反駁了這一說法。同時，山西醋產業協會會長曹文杰表示，所有山西老陳醋產品都是由純谷物釀造而成。他說，王建忠是市場營銷方面的專家，對醋的生產過程并不熟悉。
國家雖有配制食醋的標準，但是企業到底使用的是食用冰醋酸還是工業用冰醋酸進行勾兌目前無法檢驗。與“vinegar”相關的一個俗語是Cry up wine and sell vinegar. 掛羊頭，賣狗肉。
相關資訊：山西老陳醋被爆95%是勾兌 如何分辨
