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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(jià)醋酸勾兌而成，周日一家食品質(zhì)量監(jiān)督機(jī)構(gòu)反駁了這一說(shuō)法。
山西老陳醋以釀造時(shí)間長(zhǎng)著稱，通常至少要一年時(shí)間。然而，山西醋產(chǎn)業(yè)協(xié)會(huì)副會(huì)長(zhǎng)王建忠稱，近來(lái)很多生產(chǎn)者通過添加冰醋酸欺騙消費(fèi)者，將發(fā)酵時(shí)間縮減為僅一個(gè)月。
然而，山西省食品監(jiān)督檢驗(yàn)中心發(fā)布的官方通知以及王建忠的上級(jí)都反駁了這一說(shuō)法。同時(shí)，山西醋產(chǎn)業(yè)協(xié)會(huì)會(huì)長(zhǎng)曹文杰表示，所有山西老陳醋產(chǎn)品都是由純谷物釀造而成。他說(shuō)，王建忠是市場(chǎng)營(yíng)銷方面的專家，對(duì)醋的生產(chǎn)過程并不熟悉。
國(guó)家雖有配制食醋的標(biāo)準(zhǔn)，但是企業(yè)到底使用的是食用冰醋酸還是工業(yè)用冰醋酸進(jìn)行勾兌目前無(wú)法檢驗(yàn)。與“vinegar”相關(guān)的一個(gè)俗語(yǔ)是Cry up wine and sell vinegar. 掛羊頭，賣狗肉。
相關(guān)資訊：山西老陳醋被爆95%是勾兌 如何分辨
