Zhejiang vinegar: The raw material is high-quality rice.

Vinegar: Mainly made of sorghum.

Vinegar: Glutinous rice is the main raw material.

Rice vinegar: made from millet, sorghum, glutinous rice, barley, corn, sweet potato, distiller's grains and fruit.

2. Different smells

Zhejiang vinegar: sour and refreshing, sweet.

Vinegar: It has a strong smoky smell.

Aromatic vinegar: mild sour taste, strong vinegar fragrance, mild taste and slightly sweet fragrance.

Rice vinegar: sour and mellow, slightly sweet.

3. Different characteristics

Zhejiang vinegar: Zhejiang vinegar belongs to liquid fermented vinegar with bright color.

Vinegar: dark brown, less precipitation and long storage time.

Aromatic vinegar: It has the characteristics of clear color, strong color and fresh taste, and its quality remains unchanged for a long time.

Rice vinegar: the color is rose red and transparent, containing a small amount of acetic acid.

Extended data:

Classification of vinegar:

1. According to the classification of vinegar making technology, it can be divided into brewing vinegar and synthetic vinegar.

2. According to the classification of raw material treatment methods, food raw materials are directly made into vinegar without cooking and gelatinization, which is called raw vinegar; The vinegar brewed after cooking and gelatinization is called clinker vinegar.

3. According to the classification of saccharified koji used in vinegar making, there are bran koji vinegar and old koji vinegar.

4. According to the classification of acetic acid fermentation, there are solid fermented vinegar, liquid fermented vinegar and solid diluted fermented vinegar.

5. According to the color of vinegar, there are strong vinegar, light vinegar and white vinegar.

6. If classified by flavor, the vinegar taste of aged vinegar is relatively strong; Smoked vinegar has a special burnt taste; Chinese herbal medicines and plant spices are added to the sweet vinegar.