广西民族大学学报（自然科学版）

山西有着酿造陈醋优越的自然条件,是醋的发祥地.山西老陈醋的历史悠久、工艺精湛,经过一千多年的生产实践与发展完善,总结出一套科学完整的酿造技术.山西老陈醋采用传统固态发酵,用精制大曲为酶制剂,经过蒸、酵、熏、淋、陈五道传统生产工艺,用高粱、大麦、豌豆等纯粮制造,构成了山西老陈醋"甜、绵、香、酸"独特的品质和风味,成为黄河文化中的宝贵遗产.随着生活水平的提高,无论是对食醋的需求量还是食醋的质量都提出了新的要求,对制醋工艺也提出了新的挑战.山西醋业在制作工艺上秉承传统的核心精酿工艺,挖掘并发扬山西食醋文化,不断创新改造,提升制醋技术,在新时代背景下使传统技艺焕发新的生命力.

Shanxi has a superior natural condition,it is the birthplace of brewing vinegar.Shanxi mature vinegar has a long history,and superb technology.After one thousand years of production practice and developing,it summed up a set of scientific and complete brewing technology.By traditional solid-state fermentation,Shanxi mature vinegar refines yeast for enzyme preparation.After steaming,fermenting,smoking,drenching,maturing traditional production technology,Shanxi mature vinegar manufactures with sorghum,barley,peas and other pure grain,it constitutes "sweet,soft,sweet and sour" unique quality and flavor,it has become a valuable heritage in the culture of the Yellow River.With the improvement of living standards,both in the demand for vinegar or the quality of vinegar put forward new requirements,also propose the new challenge for vinegar production.Shanxi vinegar industry adheres to the core technique of traditional craft in the production process,excavates and develops the Shanxi vinegar culture,continuous innovation,enhances the vinegar production technology,Shanxi mature vinegar makes the traditional art full of new vitality under the background of new era.