What is the difference between aged vinegar and balsamic vinegar? Which do you think is better, aged

Different raw materials, different tastes, different uses, different production processes, and different products. I think the balsamic vinegar is superb, and the sourness is just right.

Personally, I think it's balsamic vinegar that's delicious; Aged vinegar is brewed with sorghum and has a sour taste, but it is a good ingredient for eating noodles, and balsamic vinegar is a good raw material for cold dishes with glutinous rice as the main raw material, rich in flavor and sweet and sour, and not astringent.

The difference between them is that the ingredients are different, the manufacturing process is different, and the method of eating is different. The use of aged vinegar is generally used in pasta as a dipping sauce, but balsamic vinegar is basically used to make cold dishes or stir-fry. Each is different, so it's up to your personal preference.

Aged vinegar generally uses raw materials such as sorghum and peas, while balsamic vinegar mainly uses glutinous rice as raw materials, and the process of aged vinegar brewing is more complicated, while balsamic vinegar needs to be fermented for a shorter time; I think aged vinegar is more delicious because it has a stronger flavor and is more sour, especially for Shanxi people like me, who like to eat old vinegar very much.

There is a difference in taste, and the acidity is also different, I think aged vinegar is more delicious, and I prefer to eat this taste.

1. Each has its own flavor. Balsamic vinegar is generally made by brewing high-quality glutinous rice, which is made with aromatic substances, and the fragrance is relatively strong; Aged vinegar is made from various grains, and it does not contain specially added aromatic substances, but because it is brewed, it has a strong sour taste and tastes delicious. Therefore, aged vinegar and balsamic vinegar have their own flavors, and everyone has different tastes and preferences, so you can put different vinegars when cooking according to your preferences.

2. The main components of aged vinegar are bran, rice, barley, peas, water and other grain components, while the main core components in balsamic vinegar are water, glutinous rice, bran, salt, etc., and also contain special substances with aromatic odor.

1. Each has its own flavor. Balsamic vinegar is generally made from high-quality glutinous rice, in which aromatic substances are added, and the fragrance is relatively strong; Aged vinegar is made from various grains, and it does not contain specially added aromatic substances, but because it is brewed, it has a strong sour taste and tastes delicious. Therefore, aged vinegar and balsamic vinegar have their own flavors, and everyone has different tastes and preferences, so you can put different vinegars when cooking according to your preferences.

2. The main components of aged vinegar are bran, rice, barley, peas, water and other grains, and the main components in balsamic vinegar are water, glutinous rice, bran, salt, etc., and also contain special substances with aromatic odor.

1. Aged vinegar is made of sorghum as the main raw material, brewed through a series of processing technology, the color is black and purple, the vinegar is bright and full of mysterious atmosphere, the sour and fragrant breath makes people want to taste it, the entrance gives people a soft and mellow feeling, it is a kind of vinegar that has more and more flavor.

2. Balsamic vinegar is also made of glutinous rice as raw material and brewed with unique processing technology, which has the five characteristics of "color, fragrance, taste, mellow and strong", which is welcomed by the majority of people, especially by people in the south of the Yangtze River.

Each has its own flavor.

Balsamic vinegar is added with aromatic substances, the fragrance is relatively strong, aged vinegar is made from a variety of grains, which does not contain specially added aromatic substances, but the sour taste is stronger, and it tastes very fragrant; Therefore, aged vinegar and balsamic vinegar have their own flavors, and everyone has different tastes and preferences, so you can put different vinegars when cooking according to your preferences.

From the content of the above article, we can see that aged vinegar and balsamic vinegar are a classification of vinegar, in addition to rice vinegar, white vinegar, old vinegar and other vinegars, their brewing raw materials are different, the taste of brewing is also different, some fragrant, some sour, no matter which one, you can add some to flavor when eating, the effect is very good.

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.

4. Different usage: aged vinegar is a northern vinegar, which neutralizes the alkalinity in the local water quality, and is generally used as a dipping sauce, such as dumplings, buns, mixed noodles, etc.; When cooking hot dishes, it is often used in dishes that need to highlight the sour taste and have a darker color, such as hot and sour sea cucumber, shredded pork, and sugar. Balsamic vinegar is a southern vinegar, its slightly sweet taste can give the dish a sense of softness, pyridine vinegar is more suitable for mixing cold dishes, vegetarian dishes, it can not only make the dish have a sour aroma, will not make the dish too dark color.

Balsamic vinegar is not the same as aged vinegar, and the differences are as follows:

1. The raw materials are different.

Aged vinegar is made from grains such as sorghum, barley, peas, and water, while the main raw material of balsamic vinegar is glutinous rice, which also contains substances with a special aromatic smell.

2. The process is different.

The process of aged vinegar brewing is generally cooking, saccharification, liquor and waxing, etc., while the main process of balsamic vinegar brewing is brewing, making fermentation and pouring vinegar, etc., and the process of balsamic vinegar generally has more than 40 processes, which is more complicated than the process of aged vinegar.

3. The smell is different.

Balsamic vinegar has a strong aromatic flavor because of the addition of aromatic substances; Aged vinegar does not add aromatic substances, but the sour taste is stronger.