The bitter buckwheat vinegar was produced by use of the improved technology and no turbidity was appeared, after it had been settled a half year.

• 研究确定了造成苦荞醋出现浑浊和沉淀物的原因,并从工艺上提出改进的方法;利用改进工艺生产的苦荞醋放置半年未见浑浊,经检验符合食用醋标准。