Difference between fermented vinegar and blended vinegar

Fermented vinegar contains not only acetic acid, but also various organic acids such as lactic acid, some nutrients brought in by raw materials and nutrients produced by its degradation, and its taste is soft. However, the content of organic acids such as lactic acid in blended vinegar is getting less and less, and the acidity is getting stronger and stronger.

According to the different production methods of vinegar, vinegar can be divided into brewing vinegar and preparing vinegar. Blended vinegar is made of edible ice vinegar, water, sour agent, seasoning, spice and food pigment, which only has a certain seasoning function. Fermented vinegar is made of grain by microbial fermentation. Its nutritional value and mellow taste far exceed that of vinegar, and it has many functions such as seasoning, health care, medicine and so on.

Fermented vinegar will produce white foam when shaking, which is not easy to fade. Good vinegar is generally amber or reddish brown, with a brewed aroma, while vinegar blended with glacial acetic acid has a pungent sour taste. Good vinegar tastes not only sour but also fragrant, while blended vinegar has no other taste except sour taste.

Vinegar is a traditional condiment in major cuisines in China. According to the existing written records, the working people in ancient China used wine as a starter to ferment vinegar. Oriental vinegar originated in China. According to the literature, the history of brewing vinegar is at least 3000 years. "Vinegar" was called "vinegar", "acyl" and "bitter wine" in ancient China. "Unitary" is the earliest word "wine" in Oracle Bone Inscriptions. At the same time, calling "vinegar" bitter wine also shows that "vinegar" originated from "wine".