醋是我们日常生活中最常用的调料。它是由含酒精类物质经过醋酸菌类繁殖与氧化,在酶的作用下,把原料中的糖、蛋白、酒精等转变为醋酸和其它有机物,通过一番复杂的生物化学反应而制成。食醋的主要成分是醋酸,一般浓度在1%～5%,老陈醋可达20%,醋的酸味即来源于此。质量好的食醋,酸而微甜,带有香味,不仅是调味佳品,而且是 Vinegar is the most commonly used seasoning in our daily life. It consists of alcoholic substances through the acetic acid bacteria breeding and oxidation, under the action of enzymes, the raw materials of sugar, protein, alcohol, etc. into acetic acid and other organic matter, through some complex biochemical reactions and made. Vinegar is the main component of acetic acid, the general concentration of 1% to 5%, up to 20% of vinegar, vinegar sour that is derived from this. Good quality vinegar, sour and slightly sweet, with aroma, not only flavored products, but also