| 山西老陈醋的工艺精华和产品特色 |
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| 引用本文： | 王元太,程光胜. 山西老陈醋的工艺精华和产品特色[J]. 中国酿造, 2004, 0(5): 7-9 |
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| 作者姓名： | 王元太 程光胜 |
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| 作者单位： | 1. 山西省轻工行业管理办公室,太原,030002
2. 中科院微生物研究所,北京,100080 |
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| 摘 要： | 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。
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| 关 键 词： | 山西老陈醋 工艺 精华 特色 |
| 文章编号： | 0254-5071(2004)05-0007-03 |
| 修稿时间： | 2004-04-14 |
Essence in Brewing Process and the Distinguishing Quality Feature of Shanxi Long Aged Vinegar |
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| WANG Yuan-tai ,CHENG Guang-sheng. Essence in Brewing Process and the Distinguishing Quality Feature of Shanxi Long Aged Vinegar[J]. China Brewing, 2004, 0(5): 7-9 |
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| Authors: | WANG Yuan-tai CHENG Guang-sheng |
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| Affiliation: | WANG Yuan-tai 1,CHENG Guang-sheng 2 |
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| Abstract: | 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. |
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| Keywords: | brewing process essence distinguishing quality feature |
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