The identification method of good white vinegar is as follows:

(1) The bottle has the word "Brewing" on it.

If it is brewed vinegar, the word "brew" will usually be marked on the bottle in a more conspicuous font (of course it may also be "pure brewed", "brewed vinegar" and other similar words). Those who do not have this characteristic basically acquiesce in their identity as a blender of vinegar.

(2) The implementation standard is GB18187.

This is the number of the national food standard for brewing vinegar.

(3) The total acidity is high.

Even brewing vinegar has its best and second best. Generally speaking, the higher the acetic acid content, the better. For example, a total acidity of 6 (approximately equivalent to 6 grams of acetic acid per 100 ml) is better than a 3. High total acidity not only means a more mellow sour taste, but also indicates greater resistance to bacterial contamination and easier storage. However, vinegar is usually added with some preservatives (such as sodium benzoate or potassium sorbate) that are permitted by national standards, because a bottle of vinegar can often be consumed for two to three months, and people do not have the habit of using refrigerators to refrigerate, so no preservatives are added. If vinegar is used, it is easy to cause white film.

(4) The texture is thick and the color is strong (only refers to mature vinegar, not white vinegar).

For aged vinegar products without added thickeners and caramel pigments, the folk experience of "the darker the vinegar, the better" is still applicable. Because nutrients are precipitated and precipitated, it is normal for there to be a little precipitate if it is used for a long time.

(5) Shake it, the foam will be fine and disappear slowly.

The more vinegar containing protein, sugar and other nutrients, the more rich and delicate the foam can be produced, and the foam will take longer to subside.

(6) Taste it, the taste is mellow and not irritating.

If you can try it first before buying it, you can quickly tell the difference. Vinegar needs to be mild and full-bodied in flavor, at least most of it is brewed. If you want to achieve the same effect by blending vinegar, it will be more difficult and more expensive. In addition, although naturally brewed vinegar is a bit sweet, some sweeteners or sugars are also added to blended vinegars, so there is not much difference in this aspect.