Mature vinegar has the characteristics of common vinegar, such as mellow sour taste, strong taste and long taste. At the same time, it also has the characteristics of fragrance, softness and no precipitation. In addition, the longer the mature acid is stored, the more fragrant, sour and interesting it is. Moreover, it does not mildew in summer, does not freeze in winter, and its color is dark orange, which is a unique boutique in Shanxi vinegar. Mature vinegar is mainly made of sorghum. Firstly, a large amount of distiller's yeast was added, and then fermented with alcohol at low temperature, and then mixed with bran and bran for acetic acid fermentation. Half of the fermented grains were fumigated, the other half were drenched with vinegar, and then the fermented grains were soaked in the obtained vinegar solution to obtain new vinegar. After a long-term aging and concentration process of sun exposure in summer and ice fishing in winter, new vinegar was finally made. Mature vinegar is dark brown, clear in liquid, mellow in taste, with the characteristics of less precipitation, long storage time and not easy to deteriorate. It is not only a good condiment, but also can be used as medicine, which has certain therapeutic and preventive effects on hypertension, hepatitis and dermatosis. Now many people have a misunderstanding. Vinegar is sour, but it is not. Real mature vinegar has the characteristics of softness, acidity, fragrance, sweetness and freshness. Now there are many manufacturers called mature vinegar, which is somewhat similar to the "Chinese aging" in the wine industry. The water tower is a well-known trademark in China and a famous brand in China, and the East Lake is a famous brand in China. But all parts of Shanxi have their own. It is recommended to buy brand vinegar, which is of good quality and can be bought with confidence. Old vinegar, produced in Qingxu County, Shanxi Province [/url]. At Panama International Expo 1924, Qingxu Mature Vinegar won the first prize of fine products in one fell swoop, and has been famous at home and abroad ever since. There are 100 vinegar brewing enterprises in Taiyuan. Time-honored brands "Meiheju", "Yiyuan Qing" and several major vinegar factories are all in Taiyuan and Qingxu. Qingxu is in the southern suburbs of Taiyuan, which can be reached in more than 30 kilometers. "Shanxi has had fermented vinegar since ancient times, and the old acyl group came from Gengyangyi." Gengyang is Qingxu County, Shanxi Province, which was called Gengyang in the Spring and Autumn Period and Jin Dynasty. The vinegar township street in Qingxu [/url county is an alley 100 meters long, which is very deserted. Out of the hutong, it is the world-famous Shanxi Old Vinegar Factory, which produces the brand of "Meiheju". Shanxi Mature Vinegar Factory was formerly Qingxu Mature Vinegar Factory. 1949, in order to gather strength, the best vinegar workshops in Qingxu County, including 2 1 time-honored brands such as Meiheju, Juqingcheng and Yongquanyu, jointly established Shanxi Mature Vinegar Group with the brand of "East Lake", because East Lake is one of Qingxu. The group company is located in Madaopo Street, Taiyuan City, integrating company management, sales, warehousing and production. There is also a vinegar museum, which shows old tools for brewing vinegar and inscriptions by celebrities, including officials of the National Government. The most valuable word should be written by Mr. Fang. Fang is the founder of microbiology in China. 70 years ago, he rode a donkey to visit Shanxi Old Vinegar Factory and wrote the famous book Shanxi Vinegar. His evaluation of Shanxi mature vinegar is: "Shanxi mature vinegar and Zhenjiang mature vinegar are the most famous in China. Zhenjiang mature vinegar is not as good as Shanxi mature vinegar because of its mellow color, and the vinegar itself is produced by chemical action, which is not man-made. It is worthy of being a famous product in China." It can be seen that the secret of old vinegar lies in the word "Chen". The longer the storage time, the better, and the longer the fragrance. The processing technology of true aged vinegar is the same as that of wine aging, which consists of steaming, fermentation, smoking, pouring and aging. These five processes constitute the unique quality and flavor of Shanxi mature vinegar, and the selection of raw materials is also different from other provinces and cities. The raw material of Shanxi mature vinegar is mainly sorghum. Sorghum has high starch content, and high alcohol and acetic acid yield after fermentation. However, it is necessary in the process of alcohol fermentation and acetic acid fermentation after sorghum steaming. In the process of "vinegar", they put the fermented raw materials into a vat filled with appropriate amount of chaff, rice husk, wheat bran, salt and flower materials and fermented them in acetic acid for more than ten days. With the increase of temperature in the cylinder, acetic acid bacteria accelerated their growth and reproduction. With traditional experience and long-term scientific experiments, they can accurately grasp the curve of temperature rise and fall to improve the quality of vinegar. Generally speaking, you can eat it by pouring it out of the can. But the vinegar in Qingxu Vinegar Factory is called mature vinegar because there is still a process of "aging", that is, "aging". The vinegar that has been drenched should be "aged" in a jar for one year: "sun drying" and "ice pumping". That is to say, using natural conditions, it is necessary to remove ice cubes after opening cans in summer, and freeze in the middle of winter to remove the water in vinegar. A jar of fresh vinegar, after removing more than half of the water, will reach a dark purple, not moldy in summer, not frozen in winter, sweet and sour smell.