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1·Finally, the Shanxi mature vinegar poured into the old, will cover the storage cap.

最后把山西老陈醋倒入，将瓶盖盖好存放。

2·Recommend in detail on the brewing technology, brewing characteristic of shanxi mature vinegar.

详细介绍传统山西老陈醋的酿造工艺、造特点及酿造技术。

3·Recommend in detail on the brewing technology, brewing characteristic of shanxi mature vinegar .

详细介绍传统山西老陈醋的酿造工艺、造特点及酿造技术。

4·Vinegar best used in the old Shanxi mature vinegar, garlic and vinegar should be submerged for the good.

所用的醋最好是山西老陈醋，并且醋应该把蒜淹没为好。

5·This paper briefly introduces the brewing process and main technical parameters of Baideng mature vinegar.

本文简述了白登陈醋的生产工艺及主要技术参数。

6·Shanxi mature vinegar old also has not precipitate, not opacity, not the characteristics of Health White Paper, the longer the storage time for good.

山西老陈醋还具有不沉淀、不混浊，不生白皮的特点，存放时间越长越好。

7·95% Shanxi mature vinegar is a blending of press and the public uproar, but soon proved to be the party table not misread as a result of litigation.

“95%山西老陈醋是勾兑”的新闻令公众哗然，不过很快被证实是当事人表诉不清所导致的误读。

8·Shanxi mature vinegar old brewing process, was founded in the late Ming and early Qing Dynasty, has been 300 years of history, a unique style of country relaxation.

山西老陈醋的酿造工艺，创于明末清初，至今已有300多年的历史，以独特风味弛名全国。

9·On the microscope, the sedimentation in superior mature vinegar was presented that the lower degradation of material and bacterial contamination were the main reason.

文章最后对老陈醋浑浊沉淀原因进行了探讨，原料分解不彻底和杂菌污染等是造成老陈醋浑浊沉淀的主要原因。

10·Using the final fermentation technology conditions to of produce Shanxi over-mature vinegar, which can increase production by 7.5% or more, achieved the desired of the basic purpose of the experiment.

我们以最终确定的改进型老陈醋酿造工艺生产山西老陈醋，使产酸量提高7.5%以上，基本达到了预期的试验目标。