What is the difference between aged vinegar and aged vinegar

The main difference between aged vinegar and aged vinegar lies in the brewing process and flavor characteristics. Aged vinegar has a longer fermentation time, higher acidity, and a richer flavor. There are differences between the two in terms of raw material selection, production process, and taste level, which are suitable for different cooking needs.

1. Differences in Raw Materials

Aged vinegar is usually fermented with sorghum as the main ingredient, supplemented with bran, rice husks, and other auxiliary materials. Some brands may add peas to enhance the freshness. Old aged vinegar must use high-quality red heart sorghum as the main grain, strictly follow the solid-state fermentation process, and the proportion of sorghum in the raw material ratio exceeds 60% to ensure a higher starch conversion rate. This is the basis for the long-term aging of its vinegar mash.

2. Brewing cycle

The fermentation cycle of ordinary aged vinegar is 3-6 months, using liquid layered fermentation technology. Old aged vinegar needs to go through at least one year of summer, summer, summer, sun drying, winter, and ice harvesting processes. The Maillard reaction occurs in the vinegar mash through natural temperature differences. The brewing cycle of Shanxi premium old aged vinegar can reach 3-5 years, which allows the acetic acid concentration to reach over 6 degrees.

III. Flavor Expression

The sour taste of aged vinegar directly carries the fragrance of grains, making it suitable for cold mixing and dipping. The aged vinegar is amber in color and has a clear hanging cup. It tastes sour before sweet and has a burnt aftertaste. Because it contains a lot of flavor substances such as ligustrazine, it can effectively decompose fat when stewing meat. Traditional dishes such as Shanxi aged Starch-coated quick-fried Chinese cabbage with vinegar wow gold must use the aged vinegar to improve the taste.

4. Nutritional Composition

Both contain amino acids and organic acids, but the content of ligustrazine in aged vinegar is three times that of ordinary aged vinegar. This active ingredient helps promote blood circulation. Aged vinegar that has been aged for a long time will produce more reducing ketone antioxidants, with a total polyphenol content about 50% higher than aged vinegar.

V. Use Scenarios

Aged vinegar is suitable for making Hot and sour soup, dumplings dip and other dishes that need to highlight the sour taste. Old aged vinegar, due to its high temperature resistance, is commonly used in dishes such as braised and braised dishes for extended periods of time. Its rich flavor can form esterification reactions with fats and oils, making it irreplaceable in Shanxi style oily meat and other dishes.

For daily use, it is recommended to choose according to the cooking method. Using aged vinegar for cold dishes can maintain a refreshing taste, while using aged vinegar for stewed dishes can enhance the flavor. After opening, it should be refrigerated to avoid oxidation, and those with excessive stomach acid should control their intake. When purchasing, it should be noted that aged vinegar should have GB/T19777 geographical indication certification, while ordinary aged vinegar follows the GB18187 brewing vinegar standard. The quality difference between the two can be visually distinguished from the packaging label.