What is the difference between balsamic vinegar and aged vinegar? What are the characteristics of ea

The raw materials of balsamic vinegar and aged vinegar are different, the people who like them are different, the taste is different, and the uses are different. Balsamic vinegar has a fragrance, a sweet taste, a strong color, and a fresher taste. Aged vinegar has a heavier vinegar flavor, a darker color, and a longer brewing time.

The main raw material of aged vinegar is sorghum, and the main raw material of balsamic vinegar is glutinous rice. Vinegar is a seasoning that we are more familiar with, and there can be many kinds of vinegar, and aged vinegar and balsamic vinegar are one of them. Aged vinegar is a kind of brewed vinegar, which is made from sorghum, fermented by Daqu, and finally brewed to obtain aged vinegar.

Balsamic vinegar is a brewed vinegar that is mainly made from glutinous rice, and through fermentation, balsamic vinegar is obtained after brewing.

People who like aged vinegar are basically northerners, because northerners have a heavier taste, because the place where they live is cold, especially in winter, the climate is cold, so they like to eat some seasonings with heavy tastes. Northerners like to use aged vinegar when eating dumplings, and adding some aged vinegar will taste particularly fragrant. Southerners like to eat balsamic vinegar, because the taste of balsamic vinegar is different from aged vinegar, its taste is not particularly heavy, and there are some slightly sweet, so it is very popular with southerners.

Southerners are very fond of sweets, so the taste of balsamic vinegar is more suitable for southerners, and southerners will also dip balsamic vinegar when eating xiaolongbao.

Aged vinegar and balsamic vinegar are both brewed vinegars that have been stored for a long time, but they have different tastes. Aged vinegar tastes more sour, because it has been aged for a long time, so the color of aged vinegar is heavy, and the taste is also heavy, and aged vinegar will be more sour than balsamic vinegar. It is because of the sour taste of aged vinegar that many northerners like to eat, mix noodles, eat dumplings, and eat steamed buns, all of which will use aged vinegar.

The taste of balsamic vinegar is slightly sour and slightly sweet, which is more in line with the taste of southerners. Balsamic vinegar is not so sour, southerners like light, the taste of balsamic vinegar is like this, so southerners like balsamic vinegar very much, balsamic vinegar is quite popular in the south. One side of the water and soil nourishes one side of the people, these two different condiments, each has different groups of people like.

Aged vinegar is generally used for coloring, because the color of aged vinegar is heavier and the sour taste is also heavier, so aged vinegar can be used for sweet and sour pork ribs, aged vinegar herring, etc. Balsamic vinegar can be used for cold salad, and many cold dishes are used balsamic vinegar because the vinegar is not too sour and slightly sweet, which can make a very refreshing cold dish. Aged vinegar has a strong sour taste and heavy color, which is suitable for coloring and dipping, and the balsamic vinegar has a slightly sour and slightly sweet taste, which is suitable for cold dressing.

Common condiments in the kitchen are aged vinegar and balsamic vinegar, and many people can't distinguish between these two types of vinegar. In fact, there are some differences, and there will be differences in the production method, smell and usage. Balsamic vinegar will have a lighter taste, while aged vinegar will have a more sour taste, so that's the specialty between them.

The raw materials of balsamic vinegar and aged vinegar are also different, you will find that the main raw material of aged vinegar is sorghum, which is made through some complex processes, while the main raw material of balsamic vinegar is glutinous rice, and then made through some processes, so there is a big difference in raw materials. You will also find that the difference between aged vinegar and balsamic vinegar is particularly big, and the taste is not the same, aged vinegar has a variety of characteristics, that is, the color is better-looking, and the fragrance is stronger, and the taste of aged vinegar is more mellow, and balsamic vinegar has a three-color taste, but it has some sweetness in the sour and astringent taste.

So there is a big difference in taste, after such a comparison, you will find that the sweetness of balsamic vinegar will be higher, while the acidity of aged vinegar will be higher. The use of balsamic vinegar and aged vinegar is also different, when making cold dishes, vinegar is used to choose aged vinegar, you will find that the taste of aged vinegar will be thicker, so the fragrance is stronger, and the flavor of cold dishes is better. Balsamic vinegar can also be used to cook dishes, but some of this condiment is used when stir-frying to make the dish taste sweeter, so it is very good to use it to make some small stir-fries.

Vinegar is also more useful in life, you will find that eating some vinegar can help you become healthier, because vinegar has 8 kinds of amino acids that the human body needs, and there are more minerals and protein nutrients. In addition to supplementing nutrition, it can also help people to beathe and improve their appetite, so it can help people increase appetite and lower blood pressure, and it also has a great effect on preventing diseases such as arteriosclerosis.

The main differences are different scents and different coloring. The characteristic of balsamic vinegar is that it only needs to add a little bit when cooking to give off a fragrant fragrance, which is usually concentrated, and the characteristics of aged vinegar are: the taste is more pungent and the vinegar flavor is stronger.

The taste of aged vinegar is relatively sour, and it is mainly based on raw materials such as sorghum and other raw materials, the former mainly uses glutinous rice as raw materials, contains fragrant smell, and has different characteristics in its production procedures and processes, the former is relatively fragrant, and the taste of aged vinegar is relatively sour.

Different colors, different textures, different tastes, different ways of eating, different ways of making; Aged vinegar is generally very sour, but not astringent, while balsamic vinegar is slightly sweeter.

The raw materials are different, aged vinegar is made of sorghum, barley, peas, water and other grains as raw materials, while the main raw material of balsamic vinegar is glutinous rice; Balsamic vinegar is good for stir-frying, and aged vinegar can be accompanied by cold dishes, which have high acidity and are not moldy, and the more you put them, the more fragrant they are.

Difference Between Aged Vinegar and Balsamic Vinegar:

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 decomposed, due to the addition of sucrose.

So balsamic vinegar has a fragrant and slightly sweet taste.

ShanxiVinegarThe main differences of the process:

First, with koji grain, the variety of raw materials: other famous vinegar mostly uses glutinous rice or bran as raw materials, and the varieties are relatively simple. In addition, the use of small koji (medicinal koji) or wheat koji or red yeast as saccharification starter culture, the amount of koji is very small, such as the dosage of small koji is less than 1% of glutinous rice, the dosage of wheat koji is about 6% of glutinous rice, and the dosage of red yeast rice can reach 25% of glutinous rice.

2. The koji quality is excellent and the microorganisms are abundant: the small koji used in other famous vinegar is mainly rhizopus and yeast, and the wheat koji is mainly Aspergillus flavus.

Monascus is mainly Monascus mold.

The above-mentioned microbial populations can be reflected in Hongxin Daqu, while other microbial populations in Hongxin Daqu may not be reflected in the above-mentioned koji species, especially Daqu is rich in mycin, which makes Shanxi old vinegar.

Formation of characteristic aromas and smells.

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. 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.

First, the color is different.

Balsamic vinegar: Balsamic vinegar is brownish-red or brown in color.

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

Aged vinegar: The color of aged vinegar is dark brown.

Second, the raw materials are different.

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.

Third, the taste is different.

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.

Fourth, the fermentation time is different.

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

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

Aged vinegar: Aged vinegar is fermented for more than 21 days.

Encyclopedia - Aged vinegar.

Encyclopedia - Old vinegar.

Aged vinegar, aged vinegar is also the most sour taste in chicken vinegar, the main raw material for making aged vinegar has a high consistency, strong vinegar fragrance, suitable for braised and colored food, and the sour taste is relatively heavy.

Balsamic vinegar, the fragrance is relatively strong, the smell is very strong, and it is very volatile after being heated, and it is used to cold the ingredients or used to dip dumplings.

The main differences between balsamic vinegar and aged vinegar are as follows:

The process is different。The process of aged vinegar brewing is generally cooking, saccharification, liquor and waxing, etc., the main process of balsamic vinegar brewing is winemaking, fermentation and vinegar drenching, etc., and the process of balsamic vinegar generally has more than 40 processes, which is more complex than the process of aged vinegar.

The smell is different。Balsamic vinegar has a strong aromatic flavor because of the addition of aromatic substances; Aged vinegar has no added aromatic substances, but it has a strong sour taste.

Different uses。Aged vinegar is generally used in pasta as a dipping sauce; Balsamic vinegar is generally used to make cold dishes or stir-fry.

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.