Several Techniques Teach You To Choose Vinegar!

Vinegar produced by brewing process usually includes the words "pure brewing" and "brewing products" on the packaging. If there are no such words on the label, it is definitely not pure brewing products.

There should be no "label".

"Otherwise" can only be called "making vinegar".

In addition, consumers can also observe the product standard number on the bottle, if it is GB18187, it is brewing vinegar.

Attention should be paid to the acetic acid content on the product label when buying.

For brewing vinegar, the higher the acetic acid content, the stronger the sour taste of vinegar, for example, the total acidity of 6% is better than that of 3%.

When buying,

It is usually not necessary to add preservatives to indicate that the total acid content is above 5%.

Color discrimination

The quality vinegar is brownish red or brown (rice vinegar is rose color, white vinegar is colorless).

Many people believe that the color of good vinegar should be deep, which is actually a misunderstanding.

The advantages and disadvantages of vinegar are not determined by the depth of its own color, but by whether its color is clear, whether there are excessive suspended solids and precipitates.

Vinegar with poor quality may be too deep or too shallow, and has abnormal sediment. The vinegar mixed with glacial acetic acid, though clear, has no micro precipitate.

What needs to be reminded is that the vinegar fermented by starch and sugar is rich in nutrients. There will be Bo Boyi deposits on the bottom of the bottle.

Shake

For vinegar products without thickeners and caramel coloring, the quality of the products with strong texture and strong color is not good enough to pursue pparency.

Shaking is a simple and effective way. Vinegar with good quality will float on top of a thin layer of foam and last for a long time.

And the bad vinegar will have a big bubble, and will soon disappear.

Smell aroma

Good vinegar.

In addition to the sour taste, it can smell the aroma of grain and fruit after fermentation, and the aroma of smoked vinegar will also be smoked.

Vinegar with low quality tends to be sour or sour.

Taste

Use chopsticks to dip a little vinegar into the mouth. The vinegar is soft, mellow, fragrant and sweet, smooth and not irritant to the throat. The taste of vinegar mixed with glacial acetic acid is rather astringent, and even inferior vinegar is obviously "snoring".

Buy small bottles

Vinegar is best eaten as soon as it is opened, otherwise the quality and taste will drop.

If there is turbidity and sediment in the bottle, you'd better not eat it.

The best way to avoid vinegar becoming muddy is to buy regular bottles of vinegar produced by regular manufacturers. After each use, cover the bottle cap tightly, keep away from the hearth and put it in a cool and shady place to shorten storage time.