What is the difference between balsamic vinegar and aged vinegar, and what is the difference between

The raw materials for making are different: the raw materials of balsamic vinegar are mainly glutinous rice, water, bran, aromatic substances, etc., and the raw materials of aged vinegar are mainly sorghum, rice, wheat, peas, bran, etc.

The taste is different: the taste of balsamic vinegar is generally sour but not astringent, with a slight sweetness in the fragrance, while the taste of aged vinegar is stronger and more fragrant to eat.

The production methods are different: balsamic vinegar needs to go through the processes of brewing, fermenting, and pouring vinegar, while aged vinegar needs to go through the processes of cooking, saccharification, and wine.

1. Brewing raw materials: aged vinegar is made of sorghum as the main raw material and Daqu as the starter agent, which is made by cooking, saccharification, liquor and other processes, and then quickly vinegared at high temperature, roasted and baked vinegar paste and aged in the sun. It represents Shanxi aged vinegar.

Balsam vinegar is made with glutinous rice as the main raw material and small koji as the starter agent, which is fermented with solid layered acetic acid, and aged through winemaking, fermentation, vinegar drenching, etc. = large technological process. The representative is Zhenjiang balsamic vinegar.

2. Different colors: the color of aged vinegar is purple, and the color of balsamic vinegar is brown-red or brown.

3. The taste is different: the aged acetic acid is fragrant, mellow and not astringent, because it is not moldy, it is not rotten for a long time, and the more it is put, the more fragrant it is, so it is given the word "Chen". Balsamic vinegar is sour but not astringent, the color is strong and the taste is solved, and the balsamic vinegar has a fragrant and slightly sweet taste due to the addition of sucrose.

1. Different raw materials: aged vinegar is mostly made of sorghum as the main raw material, which is made by complex processes such as grinding, drenching, fumigation, and steaming, while balsamic vinegar is made of glutinous rice as the main raw material and goes through more than 20 processes.

2. Different tastes: Aged vinegar integrates five flavors, such as color, fragrance, taste, mellow, and thick, while balsamic vinegar is sour but not astringent, and the fragrance is slightly sweet.

3. Different uses: aged vinegar is mostly used in cold dishes, the fragrance of aged vinegar is heavy, and it is used to make cold dishes, and the role of balsamic vinegar is often used in one of the beauty dishes, and it can also be used as a cooking dish. For those who like a slightly sweet flavor, it is also good for cooking.

Do you use the right vinegar for cooking? Teach you the difference between aged vinegar, balsamic vinegar and white vinegar, and read the knowledge.

The difference between aged vinegar and balsamic vinegar is: different raw materials, different fermentation times, different tastes, and different eating methods.

1. The raw materials are different

Shanxi old vinegar is made of sorghum, bran, bran and water as the main raw materials, while Zhenjiang balsamic vinegar uses glutinous rice as the main raw materials. The koji used in them is made from wheat, barley and peas, while the aged vinegar is made from barley and peas.

2. The fermentation time is different

The aging period of balsamic vinegar is about 1 month, while the aging period of aged vinegar is as long as 9 to 12 months, and the longer period is as long as several years, and only when it reaches more than 8 years is it called old vinegar.

3. The taste is different

Shanxi old vinegar, everyone who has eaten it knows, it is just one word, sour! Its total acid can reach 9 to 11 degrees. The acidity of balsamic vinegar is about 6 degrees, so it will taste slightly sweet compared to old vinegar.

4. Different ways to eat

Balsamic vinegar is suitable for dipping, especially meat-filled snacks, such as steamed buns, wontons, etc., and the slight sweetness can better reflect the deliciousness of the snacks. Or make cold dishes, vegetarian dishes, cook fish, stew chicken and duck, can enhance the flavor and fragrance, remove the fishy and greasy, appetizing, delicious.

The aged vinegar is suitable for cooking, such as when making sweet and sour dishes and braised vegetables, it is only easier to absorb the flavor without drying, and it also has the effect of coloring. In high-temperature cooking, balsamic vinegar with low total acid is easily volatile, while aged vinegar retains its sourness and aroma well.

Summary. 1. Balsamic vinegar of different colors: The color of balsamic vinegar is brownish-red or brown.

Old vinegar: The color of old vinegar is brownish-black. Aged vinegar:

The color of aged vinegar is dark brown. 2. Different raw materials for balsamic vinegar: The raw materials of balsamic vinegar are glutinous rice and wheat bran.

Old vinegar: The raw materials of old vinegar are glutinous rice, red rice, sesame seeds, etc. Aged vinegar:

The raw materials of aged vinegar are sorghum, bran, barley, rice, peas, etc. 3. Different taste of balsamic vinegar: the taste of balsamic vinegar is sour but not astringent, fragrant and slightly sweet.

Old vinegar: The taste of old vinegar is soft and slightly sweet. Aged vinegar:

Aged vinegar has a mellow flavor and a strong sour taste. Balsamic vinegar: Balsamic vinegar is fermented for more than 21 days.

Old vinegar: Old vinegar is fermented for more than 30 days. Aged vinegar:

The fermentation time of aged vinegar is more than 21 days.

First, the color is different.

Second, the raw materials are different.

Third, the taste is different.

1. Balsamic vinegar of different colors: The color of balsamic vinegar is brownish-red or brown. Old vinegar:

The color of Dongbi old vinegar is brownish-black. Aged vinegar: The color of aged vinegar is dark brown.

2. Different raw materials for balsamic vinegar: The raw materials of balsamic vinegar are glutinous rice and wheat bran. Old vinegar:

The raw materials of old vinegar are glutinous rice, red rice, sesame seeds, etc. Aged vinegar: The raw materials of aged vinegar are high kelly sorghum, bran, barley, rice, peas, etc.

3. Different taste of balsamic vinegar: the taste of balsamic vinegar is sour but not astringent, fragrant and slightly sweet. Old vinegar:

The taste of old vinegar is soft and slightly sweet. Aged vinegar: Aged vinegar has a mellow taste and a strong sour taste.

Balsamic vinegar: Balsamic vinegar is fermented for more than 21 days. Old vinegar:

The fermentation time of old vinegar is more than 30 days. Aged vinegar: Aged vinegar is fermented for more than 21 days.

Pro, aged vinegar and balsamic vinegar both belong to brewed vinegar. But the difference lies in the consumption of time: 1. The raw materials used are different

Aged vinegar is generally brewed from sorghum, barley, and peas through complex processes. Balsamic vinegar is made from glutinous rice through various processes. 2. The depth of the color is different

Aged vinegar is dark in color, while balsamic vinegar is light in color (different drying time) 3. Different nutrient content (1) Acetic acid content is different, and the acetic acid content of aged vinegar can reach more than 10%, while balsamic vinegar is generally 5%-6%. (2) There is a difference in nitrogen content, aged vinegar is generally around, balsamic vinegar is generally between (3) carbohydration natal compound content difference balsamic vinegar is between 3%-4%, while aged vinegar can be as high as 12% aged vinegar vinegar has a strong taste, which is the best vinegar in vinegar, and the nutrients contained are higher than balsamic vinegar. Whereas, balsamic vinegar is characterized by its sweet taste.

It is mainly used for cold dishes, etc.

The difference between balsamic vinegar and aged vinegar mainly lies in the different raw materials and different processes. The smell is different. 1. The raw materials are different

Aged vinegar is usually made from grains such as sorghum, barley, and water, while balsamic vinegar is mainly made from glutinous rice, and it also contains substances with a special aromatic smell. 2. The process is different. The steps of aged vinegar brewing are generally cooking, saccharification, and waxing, etc., while the main steps of balsamic vinegar brewing are brewing, fermentation and vinegar drenching, etc., and the production steps of balsamic vinegar are generally more than 40, which is more complicated than the production steps of aged vinegar.

3. The smell is different. Balsamic vinegar has a strong aroma because of the addition of aromatic substances; The aged vinegar does not add aromatic substances, so the sour taste is stronger than that of the slag.

The difference between balsamic vinegar and aged vinegar mainly lies in different raw materials, different processes, different smells, etc.

1. The raw materials are differentAged vinegar is usually made from grains such as sorghum, barley, and water, while balsamic vinegar is mainly made from glutinous rice, and it also contains substances with a special aromatic smell.

2. The process is different. The steps of aged vinegar brewing are generally steaming, saccharification, and waxing, etc., while the main steps of balsamic vinegar brewing are brewing, fermentation and pouring vinegar, etc., and the production steps of balsamic vinegar are generally more than 40, which is more complicated than the production steps of aged vinegar.

3. The smell is different. Balsamic vinegar has a strong aroma because of the addition of aromatic substances; Aged vinegar does not add aromatic substances, so the sour taste is stronger.

The role when cooking

1. Aged vinegar is the most sour and should be braised in red.

When it comes to aged vinegar, the first thing that comes to mind in our minds is Shanxi old vinegar, which has a long history and is one of the four famous vinegars in our country, the main raw material is sorghum, its taste is particularly sour, and it is used to dip dumplings to eat not only to relieve greasy, but also to have a slight sweetness, so that you feel that the taste of dumplings dances on the palate because of the vinegar.

Because the taste of aged vinegar is sour and the color is dark red, it is more suitable for old vinegar peanuts, sweet and sour pork ribs, braised carp and other dishes, which not only makes the color of the dish gorgeous, but also can stimulate the fragrance of vinegar, and the aroma is rich and lasts for a long time, so there is a saying that "aged vinegar is the most sour and should be braised in red".

2. Balsamic vinegar is fragrant and cold.

Balsamic vinegar, as the name suggests, is slightly sweet, on behalf of vinegar is Zhenjiang balsamic vinegar, prestigious, with the characteristics of "color, fragrance, sour, mellow, thick", its taste is "sour but not astringent, fragrant and slightly sweet, strong color and fresh taste", the longer it is stored, the more mellow the taste, so it is most suitable for mixing cold dishes, dumpling dipping sauce and seasoning sauce, so there is a saying that "balsamic vinegar is fragrant and fragrant".