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Final Exam Paper

Shanxi Aged Vinegar

Abstract

In China, there is a special kind of vinegar called Shanxi Aged Vinegar or Shanxi Mature Vinegar with more than 3000 years history which is famous for its strong flavor and dark color. Making this vinegar is a long process. First, people choose good grains like sorghum. They clean and cook the grains, then mix them with yeast to ferment. The mixture is put into big jars and kept warm for a long time, sometimes over a year.The longer it stays, the better it tastes. Shanxi Aged Vinegar is used in many dishes like dumplings and noodles. It makes food more delicious. This special vinegar is not only a unique taste memory of Shanxi culture but also a treasure of Chinese culture.

History of Shanxi Aged Vinegar

According to written records, vinegar has a history of more than 3,000 years. Vinegar is an important condiment in daily life since ancient times. In the Zhou Dynasty, “xi ren” was specially set to manufacture vinegar to supply the royal family. What’s more, vinegar was widely used in both daily life and ritual practices by all social classes, from nobles to commoners. In the Song Dynasty, vinegar was considered as one of the "necessities for the opening of the door to the seven events," including firewood, rice, oil, salt, sauce, vinegar, and tea. (Bai, 2018)

After the development through the Sui, Tang, Song and Yuan dynasties, Shanxi vinegar reached its prime during the Ming and Qing dynasties. In the reign of Emperor Shunzhi of the Qing Dynasty, Wang Laifu, a vinegar brewer from Jiexiu, Shanxi Province, moved to Qingxu County, founded a vinegar workshop named “Meiheju”, and created a aged vinegar through processes such as "sunbath in hot summer and ice filtering in winter". Having developed over hundreds of years, it has gained worldwide fame and is hailed by the Chinese people as "number one vinegar in the world".

The Brewing Process and Features of Shanxi Aged Vinegar

Shanxi aged vinegar is mainly made from sorghum and bran, with Daqu as the saccharogenic and fermentative agent. It undergoes alcohol fermentation, high-temperature solid-state acetic acid fermentation, fumigation of mash, vinegar pouring, and then placed in a tank or pool for sun drying and ice brewing. The brewing period is more than 12 months.

Shanxi aged vinegar, with a dark brown or rufous color and a glossy appearance, the aroma of which is unique to this product, with rich and harmonious aromas of incense, ester, and mature. The taste is smooth and sour, with a mellow and soft taste that is sweet, sour and fresh. Meanwhile, the aftertaste of the vinegar is long-lasting. Shanxi mature vinegar has a uniform form, thick and clear, and allows for a small amount of sediment. It has a distinctive style of “soft, sour, fragrant, sweet, and fresh”.

The Culture of Shanxi Vinegar

Seasoning and medicinal effects

In the traditional folk customs of Qingxu, besides being used as a condiment, vinegar also boasts remarkable medicinal effects — it can act on the human body either directly or indirectly to help maintain good health. Vinegar is believed to have the efficacy of warding off pathogens and dispelling evils. （Ma, 2014）Some Shanxi vinegar companies are exploring new ideas and researchers are analyzing the mechanism of vinegar brewing.They are gradually launching vinegar health products and medical food products, striving to explore the nutritional value of aged vinegar. From basic liver protection to antioxidant, vinegar is evolving from a simple seasoning to a direction of nutritious and healthy food.

Fertility

Shanxi is one of the earliest-developed coal bases in ancient China, and Qingxu County was also among the first places to prosper through the exploitation of coal energy. Prolonged coal combustion posed a serious threat to people’s health and even lives. Acetic acid, however, has the ability to neutralize coal gas; regular consumption of vinegar can thus reduce such risks. The drinking water in Qingxu County contains high alkaline content, and consuming an appropriate amount of vinegar helps achieve acid-base balance. For these reasons, people in Qingxu have developed a special affection for vinegar in their long-term daily life, which has gradually been endowed with specific cultural connotations. People tend to use it to convey messages and express their innermost thoughts and feelings. In the eyes of Qingxu locals, vinegar is inextricably linked to fertility.（Ma, 2014） In the history of China's vinegar culture, Shanxi played a very important role. Vinegar is synonymous with Shanxi and is well-known both at home and abroad. The Shanxi’s people are also known as "lao xi". Shanxi aged vinegar is the essence of Chinese catering culture and the crystallization of the wisdom of Chinese people. Its unique and exquisite brewing techniques have been passed down from generation to generation, becoming a shining pearl in Chinese intangible cultural heritage.

Overseas Vinegar

Besides China’s most renowned Shanxi Aged Vinegar, vinegar is also produced in many other countries around the world, one prime example being Italian balsamic vinegar. Authentic balsamic vinegar originates from the Emilia-Romagna region in northern Italy, with its core production areas being Modena and Reggio Emilia. In early times, this vinegar was used as a remedy for the plague; in modern times, its applications include salad dressing, table condiment, and culinary flavor enhancer—for instance, pairing with pan-seared or braised meats, or mixing into sauces.

In addition, apple cider vinegar is available both domestically and internationally. Grape vinegar was already quite prevalent in France by the 10th century. After the 17th century, European countries developed different varieties of fruit vinegar by combining their respective local produce and dietary habits, leading to a continuous emergence of various fruit vinegar products. The commercial development of fruit vinegar products got off the ground in the late 1980s. With the continuous exploration and discovery of fruit vinegar’s nutritional and health benefits, consumers have gradually come to know and accept such products, which have secured a certain share of the market. Among these products, apple cider vinegar has become an important member of the fruit vinegar family thanks to its abundant raw materials and versatile applications, and its output and market share have been on a steady rise.

Terms and Expressions

Shanxi aged vinegar /Shanxi mature vinegar 山西陈醋 Balsamic vinegar巴萨米克醋 Cider vinegar 苹果醋 Firewood, rice, oil, salt, sauce, vinegar, and tea 柴、米、油、盐、酱、醋、茶 Sorghum and bran 高粱、麸皮 Saccharogenic and fermentative agent糖化发酵剂 Alcohol fermentation 酒精发酵 High-temperature solid-state acetic acid fermentation高温固态醋酸发酵 Fumigation of mash 熏醅 Vinegar pouring淋醋 Sun drying伏晒 Ice brewing捞冰陈酿 Soft, sour, fragrant, sweet, and fresh 绵、酸、香、甜、鲜

Questions

1.Which one is hailed as "number one vinegar in the world"? 2.What is Shanxi Aged Vinegar famous for? 3.What brewing processes are required to make Shanxi Aged Vinegar? 4.What types of vinegar are there in other countries?

Answers

1.Shanxi aged vinegar 2.Its strong flavor and dark color 3.alcohol fermentation, high-temperature solid-state acetic acid fermentation, fumigation of mash, vinegar pouring, and then placed in a tank or pool for sun drying and ice brewing 4.Italian balsamic vinegar and cider vinegar

References

[1]白仁杰.历史、传说与象征符号：山西醋文化研究[D].贵州师范大学,2018. [2]马欣.山西清徐醋业的文化体现及其特色功能[J].太原师范学院学报(社会科学版),2014,13(05):30-33. [3]Lancellotti L, D'Eusanio V, Morelli L, Truzzi E, Marchetti A, Tassi L. Use of compound specific isotope analysis approach to monitor the aging process of Italian balsamic vinegars. Curr Res Food Sci. 2024 Dec 9;10:100953. doi: 10.1016/j.crfs.2024.100953. PMID: 39760011; PMCID: PMC11699735. [4]Štornik A, Skok B, Trček J. Comparison of Cultivable Acetic Acid Bacterial Microbiota in Organic and Conventional Apple Cider Vinegar. Food Technol Biotechnol. 2016 Mar;54(1):113-119. doi: 10.17113/ftb.54.01.16.4082. PMID: 27904401; PMCID: PMC5105631.

期末论文

山西陈醋

摘要

在中国，有一特别的醋，名为山西老陈醋，它有着三千多年的历史，以其醇厚浓郁的风味和深褐的色泽而闻名。酿造山西老陈醋是一个漫长的过程。首先，人们挑选高粱这类优质谷物，将谷物清洗、蒸煮后，加入酵母混合进行发酵。接着，把发酵好的原料放入大缸中，长时间保持温暖，有时甚至超过一年。酿的时间越久，醋的味道就越好。山西老陈醋的用途十分广泛，常被用于饺子、面条等诸多菜肴的调味，能让食物变得更加鲜美。这种特色醋，不仅承载着山西文化中一份独特的味觉记忆，更是中华文化中的一块瑰宝。

山西陈醋的历史

据文字记载，醋已有三千多年的历史。醋在日常生活中，自古以来都是重要的调味品，周朝特别设置“醯人”专门制造醋以供应王室，周朝时，不论是贵族还是平民百姓，在生活和礼法上都普遍的使用醋。到了宋朝更是把醋视为“开门七件事”的生活必需品“柴、米、油、盐、酱、醋、茶”中的一项。 经过隋、唐、宋、元几代的发展，明清时期山西醋也发展到鼎盛阶段。清顺治年间介休酿醋人王来福迁到清徐，创办了以“美和居”命名的醋作坊，并创制出经过“夏伏晒、冬捞冰”等方法的老陈醋。经历数百年的发展举世闻名，国人称为“天下第一醋”。

山西陈醋的酿造和特点

山西陈醋以高粱、麸皮为主要原料，以大曲为糖化发酵剂，经酒精发酵、高温固态醋酸发酵、熏醅、淋醋，入缸或池伏晒、捞冰陈酿而成，陈酿期在12个月以上。 山西陈醋，色泽为深褐色或红棕色，有光泽；香气为本品特有之醋香，熏香、酯香、陈香浓郁和谐；滋味为食而绵酸，口感醇厚，柔和，酸甜适口，味鲜，余香绵长；体态均一、较浓稠澄清，允许有少量沉淀，具有“绵、酸、香、甜、鲜”的独特风格。

山西醋文化

调味医用

在清徐传统民俗中，醋，除了作为调味品外，还有非常大的医用功效，能直接或者间接地作用于人体，使人体保持健康。醋具有祛除病毒、下气辟邪的功效。一些山西醋企业开拓思路，科研人员正针对食醋酿造机理解析，陆续推出醋保健品和药食同源产品，努力挖掘老陈醋的营养价值，从基础护肝到抗氧化，让醋从单纯的调味品向营养健康食品以及保健食品的方向演化。

传宗接代

山西是我国古代开发最早的煤炭基地之一，清徐县也是最早以煤炭能源开发致富的。长期烧煤严重威胁着人们的身体健康及生命安全，而醋酸恰恰就有解消煤气的作用，经常喝点醋，可以减少煤气的威胁。清徐县的饮水含碱性成分较大，多吃点醋，也有利于酸碱中和。因此清徐人在长期的日常生活中对醋产生了一种特殊的情感，逐渐被赋予了特定的文化内涵，人们习惯于借用它来传递信息，表达内心的思想感情。在清徐人眼里，醋就与生育存在着千丝万缕的联系。

在璀璨的中国醋文化史中，山西占据举足轻重的地位。醋作为山西的代名词，享誉国内外，山西人也被称为“老醯”。山西老陈醋是中华民族饮食文化的精粹，也是中国人民生活智慧的结晶，其独特精湛的酿制技艺，被代代相传，成为中国非物质文化遗产中的一颗璀璨明珠。

国外的醋

除了中国最出名的山西陈醋，世界其他国家也有醋的身影。如意大利的巴萨米克醋。正宗的巴萨米克醋原产于意大利北部的艾米利亚 - 罗马涅大区，核心产区为摩德纳（Modena）和雷焦艾米利亚（Reggio Emilia），该醋早期用作鼠疫药物，现代用途包括沙拉调味、菜肴佐餐及烹饪提味，例如搭配煎烧肉类或调制酱汁。

此外，国内外都有苹果醋。10世纪时葡萄醋在法国已相当盛行，17世纪以后欧洲各国结合各自的物产和饮食习惯生产出不同品种的果醋，各种类型的果醋产品已是层出不穷。果醋产品的商业开发从20世纪80年代末开始起步，随着果醋营养、保健作用的不断挖掘和发现，消费者已逐渐认识并开始接受果醋产品，而且已经有了一定的市场。而苹果醋因其原料丰富、用途广泛，已经成为果醋家族中的重要一员，其产量及所占比重正节节攀升。

术语表达

Shanxi aged vinegar /Shanxi mature vinegar 山西陈醋 Balsamic vinegar巴萨米克醋 Cider vinegar 苹果醋 Firewood, rice, oil, salt, sauce, vinegar, and tea 柴、米、油、盐、酱、醋、茶 Sorghum and bran 高粱、麸皮 Saccharogenic and fermentative agent糖化发酵剂 Alcohol fermentation 酒精发酵 High-temperature solid-state acetic acid fermentation高温固态醋酸发酵 Fumigation of mash 熏醅 Vinegar pouring淋醋 Sun drying伏晒 Ice brewing捞冰陈酿 Soft, sour, fragrant, sweet, and fresh 绵、酸、香、甜、鲜

问题

1.被誉为”天下第一醋”的是哪个？ 2.山西陈醋以什么闻名？ 3.山西陈醋需要经过哪些工艺酿造而成？ 4.国外有什么醋？

回答

1.山西陈醋 2.其醇厚浓郁的风味和深褐的色泽 3.经酒精发酵、高温固态醋酸发酵、熏醅、淋醋，入缸或池伏晒、捞冰陈酿而成 4.意大利的巴萨米克醋和国内外均有的苹果醋

参考文献

[5]白仁杰.历史、传说与象征符号：山西醋文化研究[D].贵州师范大学,2018. [6]马欣.山西清徐醋业的文化体现及其特色功能[J].太原师范学院学报(社会科学版),2014,13(05):30-33. [7]Lancellotti L, D'Eusanio V, Morelli L, Truzzi E, Marchetti A, Tassi L. Use of compound specific isotope analysis approach to monitor the aging process of Italian balsamic vinegars. Curr Res Food Sci. 2024 Dec 9;10:100953. doi: 10.1016/j.crfs.2024.100953. PMID: 39760011; PMCID: PMC11699735. [8]Štornik A, Skok B, Trček J. Comparison of Cultivable Acetic Acid Bacterial Microbiota in Organic and Conventional Apple Cider Vinegar. Food Technol Biotechnol. 2016 Mar;54(1):113-119. doi: 10.17113/ftb.54.01.16.4082. PMID: 27904401; PMCID: PMC5105631.