Decoding Vinegars: Types, Uses, and Unveiling Counterfeits

In this article we go through the question of is white vinegar the same as apple cider vinegar? as well as detecting counterfeit vinegar.

What is the difference between vinegars?

The difference between vinegars lies in the initial fruit used for their production. We cannot prefer one vinegar over another outright. For example, saying whether grape vinegar is better than apple or date vinegar is challenging, as each possesses its unique qualities. The distinct properties of each vinegar are rooted in the original fruit from which they are made.

Types of vinegar

Almost any food containing natural sugars can be used to make vinegar. Yeasts ferment these sugars into alcohol, and specific bacteria then convert that alcohol into vinegar. After a second fermentation, a mild acetic acid remains. This acid imparts the distinctive taste of the original fermented substance, like apples or grapes. Pure acetic acid can be produced in a laboratory. Unfortunately, in many vinegar factories, grapes aren't used as the primary ingredient. Instead, they dilute acetic acid with water and sell it as white vinegar.

Nevertheless, acetic acids produced in laboratories lack the distinct flavor found in real vinegars. Synthetic varieties often don't measure up to vinegars naturally fermented from summer fruits containing sugars in terms of beneficial properties.

As mentioned, vinegar can be made from any sugar-containing substance, resulting in various types of vinegar that might be less commonly known. For instance:

1- White Vinegar

White vinegar typically contains about 4-7% alcohol and 93-96% water. The main component of white vinegar is acetic acid. White vinegar serves as a preservative commonly used as an additive in various salads, pickles, and also as a household cleaner. However, this distilled substance, often made from apples, corn, and malt, offers more than just a flavor enhancer for your salads. White vinegar is a common food product that, besides being consumed, serves as a versatile alternative to cleaning agents.

White vinegar is a versatile cleaner, brightener, and even a weed killer with various practical applications. A small amount of this multitasking substance, whether mixed with water or used undiluted, can serve as a cost-effective alternative to pricier products accumulating under your kitchen sink. There are also stronger varieties suitable for use as cleaning agents.

Traditional Method: White vinegar is obtained through the distillation of malt vinegar. Starches in barley, during malting, convert into sugar. This sugar then transforms into malt vinegar, and over time, it turns into white vinegar.

Industrial Method: Using a solution of 4 to 8% acetic acid with caramel color and water, industrial malt vinegar is produced.

Application: Americans and the English commonly use white vinegar for serving seafood, fish, and fries.

2- Rice Vinegar

In Japan, many people prefer obtaining vinegar from rice. This delicious vinegar is used with various dishes. Rice vinegar is produced through the fermentation of rice wine commonly used in Japan, adding a delightful touch to the flavor of the food. It has a golden color and a milder taste compared to European vinegars, but it is widely popular in the culinary traditions of East and Southeast Asia. This vinegar comes in white, light yellow, red, or black variations. The red type is traditionally colored, and the black variety, common in China, is made from glutinous rice. Black rice vinegar is extensively used in East Asia. White rice vinegar has a mild acidity and is nearly flavorless. Some rice vinegars are almost sweet, and by adding various spices, they can acquire different tastes.

3- Malt Vinegar

Malt vinegar is made by malting barley, causing the starch in the grain to turn to maltose. An ale is then brewed from the maltose and allowed to turn into vinegar, which is then aged. It is typically light brown in colour. Another method involves using a 4-8% acetic acid solution, colored with caramel. In Western countries, malt vinegar is commonly used with fish and chips.

4- Milk Vinegar

Derived from a series of fermentations involving dairy products, milk vinegar contains lactic acid, acetic acid, and vital substances such as phosphates and Vitamin B1. In one liter of milk, there is approximately 280 milligrams of these substances, and its Vitamin B2 content is 60 milligrams, which is present in the same quantity in one liter of milk . This vinegar, produced through biological (natural and vital) fermentation, possesses a flavor and aroma similar to other biological vinegars. It is antimicrobial and is particularly suitable for individuals with stomach and intestinal disorders who cannot use regular vinegars. This is because its acidity is natural, and unlike other vinegars, it is not excessively strong or sour.

5- Date Vinegar

Date vinegar, the oldest type of vinegar used by humans, is obtained through alcoholic fermentation and then acetic fermentation of ripe, clean, pitted dates without any external additives. It has an amber-red color and carries a subtle aroma and taste of dates. Throughout history, date vinegar has been utilized as a medicinal elixir, offering therapeutic benefits such as weight management, cancer prevention, digestive issue relief, heart strengthening, treatment of burns and inflammation, as well as alleviation of coughs and headaches. Date vinegar is employed for marinating various types of fish, meat, and is also used in salad dressings.

6- Cane Vinegar

Cane vinegar is made from sugarcane juice and is particularly popular in the Philippines, especially in the Ilocos region in the northern part of the country, although it is also produced in France and the United States. Its color ranges from dark yellow to golden brown, and it has a pleasant aroma and taste, somewhat resembling rice vinegar in some aspects, yet with a distinctive flavor due to the absence of any remaining sugars. As a result, it is less sweet compared to other vinegars. In the Philippines, it is often known as "sukang maasim" (sour vinegar).

7- Honey Vinegar

Vinegars made from honey are rare, although commercially produced honey vinegar is available and produced in Italy, Portugal, France, Romania, and Spain.

8- Coconut Vinegar

Coconut vinegar is made from the fermentation of coconut sap and is used in Southeast Asian cuisines, particularly in Filipino dishes. It is also utilized in some dishes in India or Sri Lanka, especially in the popular city of Goa. This vinegar appears as a cloudy white liquid, and its acidic taste is distinctly sharp.

9- Balsamic Vinegar

Balsamic vinegar (Balsamico) is a seasoning with Italian origins. This type of vinegar is fragrant and has a sweet taste. What is Balsamic Vinegar? This Italian vinegar is typically made from grapes and serves as an extraordinary dressing for various salads. You may have heard the name balsamic vinegar in many cooking shows. This Italian vinegar is usually derived from grapes.

Producing balsamic vinegar takes months, which is why it has a high price. Its color is dark, and its taste and aroma are sweeter compared to other vinegars, with less sharpness. Since balsamic vinegar is rich in probiotics and natural bacteria, it brings a longer-lasting feeling of satiety and is beneficial for fat burning, aiding in weight loss. Additionally, you can use it as a natural mask for a radiant and clearer skin. Furthermore, due to its abundance in minerals, this vinegar contributes to bone health and helps improve heart function.

10- Henna-Colored Vinegar

This type of vinegar is highly aromatic, and its ingredients need to be left for an extended period to produce this type of vinegar. Henna-Colored Vinegar is produced in Italy.

11- Fruit Vinegars

Generally, vinegars derived from various fruits such as Apples, Quinces, Raspberries, Currants, tomatoes, coconut, plums, kiwi, red oranges, apricots, Persimmons, and others are free of additives and possess their original and primary flavors.

12- Raisin Vinegar

Vinegar made from raisins, called khul 'Enab in Arabic, is used in cuisines of the Middle East and is produced in Turkey. It is cloudy and medium brown in colour, with a mild flavour.

13- Black Vinegar

Chinkiang vinegar (also called “black vinegar” or “Chinese brown rice vinegar”) is a staple of Chinese cuisine. It is made with glutinous rice and malt. It's praised for having a rich texture and robust taste that's sweet with complex flavour.

Black vinegar has a mellow, malty, smoky flavor with a hint of sweetness, while white vinegar has a sharp, sour taste. Highly popular in Eastern China, it has garnered many enthusiasts.     

14- Apple Cider Vinegar

Apple cider vinegar is the fermented juice from crushed apples. It contains acetic acid and nutrients such as B vitamins and vitamin C. Apple cider vinegar is popularly used in salad dressings and cooking. But it's also been used traditionally as medicine.

When apples ferment, they turn into vinegar, retaining their nutritional properties as they were previously prepared for this process. Only their sugar transforms into acid, namely vinegar, without losing any of their nutritional benefits.

This vinegar contains minerals such as potassium, chlorine, sodium, magnesium, lime, sulfur, iron, fluorine, silicon, etc.

15- Grape Vinegar

It is a strengthening liquid, almost cold and dry in temperament, astringent, quickly effective, and influences the potency and the effects of spices. It cuts through and resolves dense humors, is favorable for inflamed and phlegmatic stomachs, alleviates and soothes phlegm, cuts through and resolves bile, cleanses the stomach, and spleen. When consumed on an empty stomach in the morning, it acts as a potent killer of stomach worms. Consuming warm vinegar with honey alleviates shortness of breath.

Is white vinegar the same as apple cider vinegar?

No, it isn’t. White vinegar and apple cider vinegar are not the same. White vinegar is commonly used as a cleaner, while apple cider vinegar is renowned for its health benefits.

White vinegar, sometimes called distilled or spirit vinegar, has been a mainstay in households worldwide for thousands of years. It’s easy to understand why.

This versatile liquid presents a treasure trove of uses for cleaning, gardening, and cooking. It even has medicinal applications, too.

Standard white vinegar is a clear solution, with the formula (CH3COOH), generally containing 4–7% acetic acid and 93–96% water.

Some types of white vinegar can contain up to 20% acetic acid, but these are strictly for agricultural or cleaning purposes and not intended for human consumption.

Historically, white vinegar has been produced from the fermentation of foods such as sugar beets, potatoes, molasses or milk whey. Usually, the specific recipe depended on which food item was most readily available in a particular region.

Today, most white vinegar is made from the fermentation of grain alcohol (ethanol). This kind of alcohol doesn’t naturally contain many nutrients, so other ingredients such as yeast or phosphates may be added to kick- start the bacterial fermentation process.

Apple cider vinegar is made of crushed fermented apples, yeast, and sugar. Apple cider vinegar is made through a process called fermentation. The process has two steps. First, the apples are crushed and yeast is added to speed up the fermentation process, so the sugar converts into alcohol after a few weeks. Then, natural bacteria break the alcohol down into acetic acid, which gives vinegar its tangy taste and odor.

The primary and active substance in apple cider vinegar is acetic acid. If you want to know its color, it's generally a light brown. High-quality homemade vinegar tends to have a relatively sharp odor. Organic, unfiltered apple cider vinegar also contains a substance called mother, which consists of strands of proteins, enzymes, and friendly bacteria that give the product a murky appearance.

Apple cider vinegar has very few calories and contains potassium, amino acids, and antioxidants. The antioxidants in apple cider vinegar contribute to maintaining the health and beauty of the skin. Clearing blemishes, reducing acne scars, and exfoliation are among the benefits of apple cider vinegar for the skin. Applying a cotton ball soaked in vinegar to the skin every night can reveal its cleansing effects. Physicians and nutrition specialists always emphasize the benefits of apple cider vinegar in traditional medicine as well.      

Fake Vinegar

Counterfeit vinegars are made by combining acetic acid, water, and a certain amount of caramel to mimic the appearance and taste of real vinegar, but they lack all the properties of genuine vinegar. These counterfeit products are mainly produced in unauthorized environments and by unauthorized workers who do not adhere to hygiene and sanitation principles. Additionally, if the concentration of substances used, such as water or caramel, is not suitable, or if the acid content is excessive, these elements can potentially harm the digestive system.

Unfortunately, profit-seekers nowadays dilute petrochemical acetic acid to produce counterfeit vinegar, jeopardizing consumers' health, capturing the market of quality producers with low prices. In this study, samples of vinegar and petrochemical acetic acid were prepared, and variables such as elements, organic acids, volatile substances, H-NMR, and the ratio of carbon 13 isotopes to 12 were examined to establish indicators for identifying mixed-type counterfeit vinegars.

At the end, mixed samples (of vinegar and acetic acid) were prepared and examined. Unfortunately, detecting counterfeit vinegar is not easy based on visual appearance, taste, and flavor, requiring a laboratory testing process to distinguish natural vinegar from fake ones.

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