What's the difference between aged vinegar and white vinegar?

The difference between aged vinegar and white vinegar

1, mature vinegar and white vinegar have different materials.

Mature vinegar is made of sorghum as the main material, bran, water, rice, wheat, peas and sugar as the auxiliary materials, and a proper amount of edible salt and sodium benzoate is added.

The material of white vinegar is relatively simple, with barley and water as the main materials, wheat and corn as the auxiliary materials, and appropriate amount of edible salt added.

2. Old vinegar and white vinegar have different effects.

Both of them are rich in nutrients and contain a lot of protein and energy, but the main function of aged vinegar is to dissipate blood stasis, stop bleeding, detoxify and kill insects, which can be eaten by ordinary people, but people with damp spleen and stomach, gastric ulcer and hyperacidity should avoid eating. White vinegar has antiviral effect and deep cleaning ability, and is generally used to improve and regulate human metabolism and promote digestion.

3. The state of aged vinegar and white vinegar is different.

Distinguished from color and taste, aged vinegar belongs to vinegar with relatively long storage time. The older the vinegar, the better. Mature vinegar is dark brown, cool in liquid and mellow in taste. It can be seen that there is a small amount of sediment, which is not easy to deteriorate after long storage. White vinegar is bright in color, mellow in acidity and colorless.

Extended data

The raw material of white vinegar is mainly glutinous rice. After treatment, the starch in glutinous rice was converted into sugar, then fermented into alcohol by yeast, and then fermented into acetic acid by acetic acid bacteria. White vinegar is mainly used to mix cold dishes because of its light color, and it is also used in western cooking.

Rice vinegar is mainly made from high-quality rice and sorghum by fermentation. There are differences in production technology between the south and the north. Most of the rice vinegar in the south is sweet, suitable for making sour and sweet vegetables and pickled pickles, while the rice vinegar in the north is thick, suitable for making sour dishes such as sour soup fish.

Aromatic vinegar is made of high-quality glutinous rice as the main raw material, using a unique processing technology, through three major technological processes: brewing, making fermented grains and pouring vinegar. Aromatic vinegar is famous at home and abroad for its "sour but not astringent, sweet but slightly sweet, strong and tasteless color". It has five characteristics of "color, fragrance, taste, alcohol and strong" and is deeply loved by the broad masses of the people. It is most suitable for all kinds of sweet and sour dishes and mixed cold dishes.

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