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。
On the microscope, the sedimentation in superior mature vinegar was presented that the lower degradation of material and bacterial contamination were the main reason.
一张配方都对抗其因化学降解而导致的变质。以及防止它受到杂菌污染及过度的热量，光能，湿气导致的破坏性影响。
The formulation must be preserved against decomposition due to chemical degradation and protected from microbial contamination and the destructive influences of excessive heat, light, and moisture.
一张配方都对抗其因化学降解而导致的变质。以及防止它受到杂菌污染及过度的热量，光能，湿气导致的破坏性影响。
The formulation must be preserved against decomposition due to chemical degradation and protected from microbial contamination and the destructive influences of excessive heat, light, and moisture.
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