Apple Cider Vinegar is a sharp-tasting liquid that contains at least 5 % acetic acid by volume and is used as a flavor or pickling agent in cooking or as cleansing agents. The most commonly used types of vinegar are the white vinegar and the apple cider vinegar. Many questions have, however, arisen regarding the differences between the two, varying from their components to their uses. Here is an explanation of the differences in terms of manufacturing and applications.
The starting material of white vinegar is ethyl alcohol or grain alcohol, while that of apple cider vinegar is apple cider. These starting materials are fermented to obtain the two distinct kinds of vinegar. The results of the fermentation process are a slightly fruity deep red or brown apple cider vinegar and a neutral clear white vinegar. Since apple cider vinegar is made from apple fruits, it is associated with a distinctly sweet aroma that is not found in white vinegar.
White vinegar is preferred for household cleaning since it has a whitening effect. Apple cider vinegar has a reddish-brown color that stains surface, making it unsuitable for cleaning.
White vinegar has cleaning properties such as softening and deodorization that are not present in apple cider vinegar. With these properties, white vinegar provides effective cleaning compared to apple cider vinegar.
Cleaning requires a large amount of vinegar. Since white vinegar is made from readily available and inexpensive raw materials, it is economical to use. Apple cider vinegar is more expensive as it is made from scarce fruity raw materials.
The use of the two kinds of vinegar mainly depends on the type of taste that you want in your food. Apple cider vinegar has a distinct sweetish-tart taste that is not present in white vinegar, making it more useful when the taste is the primary goal.
Despite the lack of sweet taste, white vinegar has found great use in pickling thanks to its higher acid composition. Moreover, its higher acid content reacts chemically with baking soda when paired, producing carbon dioxide that is a leavening agent in baking.
Apple cider vinegar contains essential enzymes derived from the flesh, seeds and skin of apples. These enzymes are not present in white vinegar as it is made from grain alcohol. Due to these enzymes, apple cider vinegar contains secondary metabolites such as phenolics, vitamins, and minerals with many health benefits making it the better choice when it comes to good health. Apple cider has found use as a digestive aid, toner and as a shampoo rinse.
The higher acid content of white vinegar compared to apple cider vinegar makes it a more effective weed killer and pest deterrent. Moreover, the strong scent of white vinegar keeps pests and insects away from your garden. The sweet scent of apple cider vinegar would only attract more pests to your garden, limiting its use in gardening.
With the above points, it is clear that apple cider vinegar is distinct from white vinegar. A choice between the two depends entirely on the specific needs of the user.