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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%的山西老陈醋都是由加速酿造过程的廉价醋酸勾兑而成，周日一家食品质量监督机构反驳了这一说法。
山西老陈醋以酿造时间长著称，通常至少要一年时间。然而，山西醋产业协会副会长王建忠称，近来很多生产者通过添加冰醋酸欺骗消费者，将发酵时间缩减为仅一个月。
然而，山西省食品监督检验中心发布的官方通知以及王建忠的上级都反驳了这一说法。同时，山西醋产业协会会长曹文杰表示，所有山西老陈醋产品都是由纯谷物酿造而成。他说，王建忠是市场营销方面的专家，对醋的生产过程并不熟悉。
国家虽有配制食醋的标准，但是企业到底使用的是食用冰醋酸还是工业用冰醋酸进行勾兑目前无法检验。与“vinegar”相关的一个俗语是Cry up wine and sell vinegar. 挂羊头，卖狗肉。
相关资讯：山西老陈醋被爆95%是勾兑 如何分辨
