What is the difference between white vinegar and green vinegar, and what is the difference between c

When you say vinegar, you mean red vinegar, which is also different in color.

All vinegar ingredients contain acetic acid, but ** is different. Comparatively, red vinegar is better.

Red vinegar is generally made of yeast by adding medicinal koji or spicy knotweed with oat husk as the main ingredient, and acetic acid is carried out from oatmeal.

It is made by fermentation and esterification of vinegar aging.

White vinegar is divided into two types: general white vinegar and rice vinegar, which is processed from rice, sorghum, soybeans, etc.

** is also higher. In general, most white vinegar will have chemical components, which are blended by edible acetic acid, glacial acetic acid, etc. I don't need to say who is good and who is bad.

However, it is not clear what is going on now, who can guarantee that the red vinegar you buy is not a blend of chemical raw materials.

And what about the pigments?

As for usage, because white vinegar is colorless, it is mostly used when making some light-colored dishes, red vinegar.

It is used in some colored dishes. But as long as you don't care about the color and beauty of the dishes, you don't.

The so-called, which one you like to use, the taste and texture of the finished dish is the same.

1. The raw materials are different.

Clear vinegar is made from rice, refined by liquefaction, saccharification, alcohol fermentation, acetic acid fermentation, post-ripening and other processes, containing various amino acids and 18 kinds of trace elements necessary for the human body, and does not contain any preservatives.

The main ingredients for making white vinegar are simple: barley, water, and to a lesser extent, wheat and corn. Contains no or very few ingredients other than 3 5 acetic acid and water.

2. Different uses.

In the later process, the product of clear vinegar has a soft taste, both sour and fragrant, sweet and palatable, and has the best effect on food and cold dressing.

White vinegar is made by fermenting distilled liquor or blended directly with food-grade acetic acid. Colorless and simple in taste. It is used in cooking, especially in Western cuisine to make kimchi (the sourness comes from vinegar rather than fermentation). It can also be used as a household cleaner, e.g. to clean dirt build-up inside a coffee machine.

Difference Between Aged Vinegar and White Vinegar, Which Is Better? Today I can be considered to understand, remember to tell my family.

Clear vinegar is made from rice as raw material, through liquefaction, saccharification, alcohol fermentation, acetic acid fermentation, post-ripening and other processes. The main ingredients for making white vinegar are barley, water, and smaller wheat and corn.

1. The main ingredients are different.

Brewed white vinegar is made by fermentation of acetic acid with edible alcohol as raw material. The preparation of white vinegar is mainly made from edible glacial acetic acid. The main ingredient of daily vinegar is sorghum. A large amount of koji is added and fermented with low-temperature alcohol, and then the bran is mixed with bran and fermented with acetic acid.

2. The color is different.

Daily vinegar is dark brown, liquid and bright, with less precipitation. The white vinegar is light in color and does not change the color of the seasoning object.

3. The taste is different.

Daily consumption vinegar vinegar has a mellow taste, white vinegar is not high acidity, the acidity is thin, and the non-volatile acid content is relatively low.

The traditional Chinese vinegar raw materials are mainly glutinous rice and indica rice in the south of the Yangtze River, and sorghum and millet in the north of the Yangtze River. Now it is mostly substituted with broken rice, corn, sweet potato, dried sweet potato, potato, dried potato, etc. The raw materials are first cooked, gelatinized, liquefied and saccharified to convert starch into sugar, and then fermented with yeast to produce ethanol, and then acetic acid is fermented under the action of acetic acid bacteria, and ethanol is oxidized to produce acetic acid.

Vinegar can be made from sugar-containing raw materials, grapes, apples, pears, peaches, persimmons, dates, tomatoes, etc. can be used to make various fruit juice vinegars, and honey and molasses can also be used as raw materials. They only need to go through two biochemical stages: ethanol fermentation and acetic acid fermentation.

Ethanol is used as raw material, and acetic acid bacteria are added to only go through a biochemical stage of acetic acid fermentation. For example, using low-alcohol liquor or edible alcohol and water dilution as raw materials, the vinegar should be made by rapid brewing, and it only takes 1 day to 3 days to obtain wine vinegar.

The above information reference: Encyclopedia - white vinegar.

The above information reference: Encyclopedia - vinegar.

White vinegar and vinegar are actually the same thing, both are acidic seasonings. The difference lies in the method of preparation, the ingredients, and the acidity.

White vinegar is made from rice, wheat, corn, etc., through multiple steps such as pressing, filtration, distillation, and brewing. Its acidity is usually between 4-7%, and it has a light taste, which is suitable for seasoning dishes such as cold salads and pickles.

Vinegar includes rice vinegar, aged vinegar, fruit vinegar and other types, all of which are made in slightly different ways. For example, rice vinegar is made by fermentation and brewing of rice and water as raw materials, while aged vinegar is made from grain and water, fermented by adding microorganisms, and then aged for at least 3 years, and then fermented by acid. The acidity of the same species is also different, and some are as high as about 14%.

Therefore, vinegar has a richer taste and unique aroma than white vinegar, such as aged vinegar has a mellow taste and is suitable for cooking high-end dishes, while fruit vinegar is suitable for making beverages.

In addition to the method of preparation and acidity, there are some other differences between white vinegar and vinegar. For example, in traditional Chinese culture, aged vinegar is regarded as a food with health benefits, and is often used to nourish and nourish the body. White vinegar, on the other hand, is commonly used for household cleaning and deodorization.

In use, both white vinegar and vinegar have a wide range of applications. White vinegar is suitable for marinating and cooking some light dishes, especially cold dishes, while vinegar is more used for cooking mid-to-high-end dishes, making drinks and brewing some ingredients that require acidic seasonings, such as hot and sour soup, vinegared fish fillet, etc.

In short, although white vinegar and vinegar are both acidic seasonings, they are different in terms of raw materials, production methods, acidity, etc., so they need to choose different ways to use them in different situations. <>