I think they are totally different. White vinegar is made from glutinous rice. After treatment, the starch in the glutinous rice is converted into sugar, which is fermented into alcohol by yeast. Then it is fermented by acetic acid bacteria to produce acetic acid. Because of its light color, white vinegar is mainly used for mixing cold dishes and also more often for Western food.

White vinegar and acetic acid are common vinegars. There are obvious differences between them. First, vinegar is more acidic. Vinaigrette is a flavoring made from a mixture of chemical ingredients. White vinegar is different. White vinegar is a type of vinegar made from grains. In terms of nutritional benefits, white vinegar is certainly better. Acetate flavoring is a synthetic vinegar.

White Vinegar:White vinegar is made from glutinous rice through acetic acid fermentation. White vinegar is mainly made from edible glacial acetic acid. It is characterized by low acidity, thin sourness, relatively low content of non-volatile acid, light color, and unchanged color of seasoned objects. Vinegar:Synthetic vinegar is also called vinegar essence, diluted with edible glacial acetic acid. Vinegar tastes good, but has no flavor. Glacial acetic acid has a corrosive effect on the human body. It should be diluted when used. Generally speaking, the content of glacial acetic acid should not be more than 3-4, this kind of vinegar does not contain all kinds of nutrients, so it is not easy to get moldy and spoiled. However, it has no nutritional effect and can only flavor. Therefore, if there is no special need, it is best to eat vinegar.

So in the purchase of : First, look at the color. Vinegar is red and white. High quality red vinegar needs to be amber or reddish brown in color. High quality white vinegar should be colorless and transparent. Second, smell. This high quality vinegar has a sour taste and aroma with no other odor. Third, taste, although high quality acetic acid content, but no irritation, soft sourness, slightly sweet taste, no astringency, no other odor. In addition, the superior quality vinegar should be transparent, clear, with proper concentration, no suspended solids, sediments and moldy floating film. After the vinegar leaves the factory, the bottled vinegar shall not have the phenomenon of deterioration of moldy floating film within three months.