According to reports, according to the national standard of Yongchun mature vinegar approved by the National Standards Committee, according to the different physical and chemical indicators, Yongchun mature vinegar will be divided into four grades: special brewing grade, refined brewing grade, excellent brewing grade and excellent brewing grade, and it is stipulated that Yongchun mature vinegar must be aged for more than three years, and the total acid must not be less than five degrees.
Yongchun Mature Vinegar, Shanxi Mature Vinegar, Zhenjiang Aromatic Vinegar and Sichuan Baoning Vinegar are also called "Four Famous Vinegars in China", and its production process has a long history. As early as the Northern Song Dynasty, Yongchun folk began to make Yongchun mature vinegar with the traditional process of brewing red clams, so Yongchun mature vinegar is also called Fujian red clams vinegar.
Yongchun mature vinegar is well received by consumers for its excellent quality and unique taste. Products are exported to Southeast Asia, Europe and America and other countries and regions, and won the title of National Geographical Indications Protection Product and the third batch of gold-lettered signboards of "Fujian Time-honored Brand".
In recent years, in order to further expand "vinegar articles", Fujian Yongchun has developed vinegar capsules, vinegar beans and other health-care vinegar foods with high added value on the basis of traditional aged vinegar, and tried to combine them with drinks to successfully develop vinegar drinks with various flavors, which consumers can mix themselves.
It is reported that there are six Yongchun mature vinegar production enterprises in Yongchun, with an annual output of nearly 10,000 tons and an output value of over 100 million yuan. According to industry insiders, the introduction and implementation of this standard will enhance the brand added value of featured products in Yongchun County and provide a scientific basis for cracking down on the counterfeiting of Yongchun mature vinegar.