Almost every household has a bottle of vinegar, but not everyone understands vinegar. According to different production processes, vinegar can be divided into two types: brewed vinegar and blended vinegar. How to choose high-quality vinegar? One trick to tell.
The former is made from raw materials such as glutinous rice, rice, sorghum, millet, etc., through fermentation. Blended vinegar, on the other hand, is mainly made from brewed vinegar, mixed with edible glacial acetic acid and some food additives. From a nutritional perspective, brewed products offer greater health benefits. To save costs, unscrupulous merchants may blend vinegar with industrial glacial acetic acid and tap water, so consumers need to be careful when selecting.
Look at the color
The color of chemically blended vinegar is adjusted with colorants, appearing dull and dark; high-quality brewed or blended vinegar has a luster. Zhenjiang vinegar and Shanxi aged vinegar are darker in color, while rice vinegar is lighter, and white vinegar is colorless.
Observe the sediment
Blended vinegar often shows impurities and sediment, and sometimes even a surface film; when high-quality aged vinegar is poured into a bowl, it will coat the bowl. If you gently swirl the bowl, a thin layer of vinegar will cling to the wall.
Smell the aroma
Both brewed and blended vinegar emit a mellow sour aroma. Brewed vinegar, such as Shanxi aged vinegar and Zhenjiang vinegar, is characterized by a long-lasting sour fragrance. Chemically blended vinegar, however, has little to no aroma and sometimes has a pungent smell.
Check the foam
Shake the vinegar bottle. High-quality vinegar will produce foam after being shaken, and the foam will not disappear immediately.